Bami Goreng

Ingredients for 4 servings:

• 200 g chicken breast fillet(s)
• 200 g beef (e.g. beef roulade)
• 4 tbsp soy sauce, light
• 4 tbsp kebab manis
• 4 tbsp oil, sesame oil (or other neutral oil)
• 1 tsp sambal oelek
• 2 carrots
• 4 spring onions
• 6 leaves of Chinese cabbage
• 200 g crab
• 2 garlic cloves
• 1 onion(s)
• 200 g mie noodles
• 2 eggs

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

fried noodles from Indonesia

Cut the chicken breast and beef into bite-sized pieces. Mix the light soy sauce and sesame oil, add the sweet soy sauce to half of the marinade, and marinate the chicken. Add the sambal olek to the remaining marinade and marinate the beef (marinating time: approx. 2 hours). Finely slice the carrots and spring onions. Roughly slice the Chinese cabbage. Finely slice the onion and flour it. Finely slice the garlic. Beat the eggs. Prepare the mie noodles according to the package instructions and drain well. Heat neutral oil in a wok, fry the floured onion rings until crispy, and then keep warm. Heat fresh oil, remove the beef from the marinade, and sear it. Drain the chicken and add it. Stir-fry the meat until cooked through, remove from the wok, and keep warm. Heat the wok again, stir-fry the carrots, garlic, and spring onions, add the remaining marinade, and reduce slightly. Add the Chinese cabbage and cook briefly. Season generously (pepper, chili, paprika, to taste, but a little salt, as the soy sauce is salty enough). Add the vegetables to the cooked meat. Add the noodles to the wok and fry gently. Stir in the crab and the vegetable-meat mixture. Quickly fry everything and serve. Scramble the beaten egg in the wok and sprinkle it over the noodles with the fried onions. There are countless variations of Bami Goreng; everyone makes it differently in Indonesia, but it almost always tastes good. The version described is closest to my favorite combination (eaten in Java).