Bami Goreng

Ingredients for 3 servings:

• 100 g Chinese egg noodles
• 2 eggs
• 1 garlic clove(s)
• ¼ Chinese cabbage
• 2 egg yolks
• 2 spring onions
• 1 red bell pepper(s)
• 1 tbsp oil (peanut oil, alternatively rapeseed oil)
• 100 g peas (frozen)
• some soy sauce
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

originally from Indonesia

Cook the noodles in boiling salted water for about 5 minutes. Then drain in a colander, rinse with cold water, and let it drain. Crack the eggs into a bowl, season with salt and pepper, and whisk. Peel the garlic clove and finely dice. Remove the outer leaves and tough core from the Chinese cabbage. Wash the leaves and cut into strips. Trim, wash, and finely slice the spring onions. Halve the bell pepper. Remove the stems, seeds, and membranes. Wash the bell pepper halves and finely slice them lengthwise into strips. Heat the oil in a wok or frying pan and sauté the garlic, stirring continuously. Add the prepared vegetables and sauté for about 10 minutes. Rinse the frozen peas in a colander with warm water, drain, and add them to the pan for the last few minutes. Mix in the noodles and beaten eggs and cook briefly until the egg is set. Season the bami goreng generously with soy sauce and pepper. Serve hot.