Fried noodles with seafood à la Hong Kong – Bamie Goreng Seafood

Ingredients for 2 servings:

• 100 g Chinese curly egg noodles
• 200 g water
• 2 tbsp fish sauce, light
• 1 tbsp oyster sauce
• 4 leaves of pak choi
• 100 g fish fillet(s) (sea fish fillets), fresh or frozen
• 100 g squid(s), fresh or frozen
• 150 g shrimp(s), fresh or frozen
• 1 small head of pak choi
• 1 spring onion(s)
• 4 medium-sized garlic cloves
• 1 Pepper, red, long, mild
• 2 small chili peppers, fresh, green
• 2 tbsp celery leaves
• 2 eggs, size M
• 4 tbsp palm oil, premium quality
• 2 tbsp fish sauce, light, kecap ikan
• 1 tbsp oyster sauce (saus tiram)
• 4 tbsp coconut water
• 2 small red chili peppers
• 2 tbsp soy sauce, sweet
• 1 tbsp fish sauce, light
• 2 tbsp tomato paste
• 8 prawns, cooked
• n. B. Cucumber(s), spicy pieces of cucumber à la Hong Kong, see my recipe
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Spicy, fried noodles with fish, squid, and shrimp pieces and oyster sauce, recipe from Lombok, Indonesia

Bring the water and fish and oyster sauce to a boil. Break up the noodles a little and add them to the water. Cook the prawns for garnish until they are pink, then remove and set aside. Wash the pak choi leaves, separate the white parts and quarter them lengthwise. Halve the green parts lengthwise. Cook for 2 minutes, then strain. After 4 minutes, strain the noodles and discard the stock. Chop the seafood very finely. Wash the vegetables and chilies and chop everything very finely. Remove the stems from the peppers, cut them lengthwise, open them up, remove the seeds, cut them lengthwise into thin strands and then cut these crosswise into small cubes. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds on and discard the stems. For the sambal, cut the small red chilies crosswise into thin slices. Leave the seeds on and discard the stems. Mix the sauces and tomato paste together in a small bowl, sprinkle with the chili pieces, and set aside. Whisk the eggs, stir in half of the seafood and vegetables. Heat a medium-sized pan, add 2 tablespoons of the palm oil, and heat until hot. Add the egg mixture and cook over low heat until set on both sides without browning. Allow to cool and chop very finely. Add the remaining palm oil to the pan and heat until hot, add the remaining vegetables, and stir-fry for 1 minute, then add the remaining seafood and stir-fry briefly. Fluff the noodles and fry with the egg mixture for 2 minutes. Add the sauce and the pak choi pieces, and fry until the sauce is absorbed. Divide between serving plates, garnish, and serve warm with sambal in a separate bowl, if desired.