- Indonesian Fried Noodles (Bahmi Goreng)
4 to 6 servings.
3 large shallots (6 ounces)
1/2 cup peanut or vegetable oil
1 pound fresh flat Chinese stir-fry egg noodles (not cooked)
1/2 cup reduced-sodium chicken broth or water
3 tablespoons ketjap manis (Indonesian sweet soy sauce)
1 1/2 tablespoons Asian fish sauce
1 tablespoon sambal oelek or Sriracha, or to taste
1/2 teaspoon black pepper
3/4 teaspoon salt
1 (14- to 16-ounce) package firm tofu
4 large eggs
2 large onions, halved lengthwise, cut crosswise into 1/2-inch slices (4 cups)
2 teaspoons finely chopped garlic
1/4 teaspoon minced fresh red or green Thai or serrano chile, including seeds
6 oz snow peas, cut diagonally into 1-inch pieces (2 cups)
6 oz Chinese long beans or haricots verts, cut into 2-inch pieces (1 1/2 cups)
2 scallions, cut diagonally into very thin slices
sliced cucumber, sliced tomatoes, lime wedges, sambal oelek for garnish
1/8 inch
thick) with slicer.
Heat oil in wok over moderate heat until hot but not smoking. Add
shallots and reduce heat to moderately low, then fry, stirring
8 to 12 minutes. Carefully pour
shallot mixture through a fine-mesh sieve set over a heatproof bowl.
Transfer shallots to paper towels to drain, reserving shallot oil.
(Shallots will crisp as they cool.) Wipe wok clean with paper towels.
6- to 8-quart pot of boiling unsalted water,
15 seconds to
1 minute.
Drain in a colander and rinse under cold water to stop cooking.
Shake colander briskly to drain excess water, then drizzle noodles
with 2 teaspoons reserved shallot oil and toss to coat.
Stir together broth, ketjap manis, fish sauce, sambal oelek, pepper,
and 1/2 teaspoon salt in a small bowl for sauce. Cut tofu into 1-inch cubes and pat dry. Beat together eggs and a pinch of salt.
Heat 1 tablespoon reserved shallot oil in wok over moderately high
heat until hot but not smoking, then add eggs, swirling in wok, and cook until barely set in center, about 2 minutes. Gently slide egg
cr
xeape out onto a cutting board, then roll into a loose cylinder
and cut crosswise into 1/2-inch strips (do not unroll). Keep warm,
loosely covered with foil.
Heat 3 tablespoons reserved shallot oil in wok over high heat until
hot but not smoking, then stir-fry onions with remaining 1/4 teaspoon
8 to 10 minutes. Add garlic and chile and 1 minute, then add tofu and stir-fry
3 minutes. Add snow
peas and long beans and stir-fry until vegetables are crisp-tender,
about 5 minutes. Add sauce and bring to a boil, then add noodles
2 spatulas to stir if necessary
are hot. Transfer to a large platter and arrange egg over noodles.
Sprinkle with scallions and half of shallots. Serve remaining
shallots on the side.
Notes: Shallots can be fried 1 day ahead and cooled completely,
then kept in an airtight container at room temperature. Fresh lo
mein noodles (not cooked) can be substituted for stir-fry noodles.
2 to 3 minutes (or follow package directions),
then proceed with recipe.