Ingredients Jump to Instructions ↓

  1. Indonesian Fried Noodles (Bahmi Goreng)

  2. 4 to 6 servings.

  3. 3 large shallots (6 ounces)

  4. 1/2 cup peanut or vegetable oil

  5. 1 pound fresh flat Chinese stir-fry egg noodles (not cooked)

  6. 1/2 cup reduced-sodium chicken broth or water

  7. 3 tablespoons ketjap manis (Indonesian sweet soy sauce)

  8. 1 1/2 tablespoons Asian fish sauce

  9. 1 tablespoon sambal oelek or Sriracha, or to taste

  10. 1/2 teaspoon black pepper

  11. 3/4 teaspoon salt

  12. 1 (14- to 16-ounce) package firm tofu

  13. 4 large eggs

  14. 2 large onions, halved lengthwise, cut crosswise into 1/2-inch slices (4 cups)

  15. 2 teaspoons finely chopped garlic

  16. 1/4 teaspoon minced fresh red or green Thai or serrano chile, including seeds

  17. 6 oz snow peas, cut diagonally into 1-inch pieces (2 cups)

  18. 6 oz Chinese long beans or haricots verts, cut into 2-inch pieces (1 1/2 cups)

  19. 2 scallions, cut diagonally into very thin slices

  20. sliced cucumber, sliced tomatoes, lime wedges, sambal oelek for garnish

  21. 1/8 inch

  22. thick) with slicer.

  23. Heat oil in wok over moderate heat until hot but not smoking. Add

  24. shallots and reduce heat to moderately low, then fry, stirring

  25. 8 to 12 minutes. Carefully pour

  26. shallot mixture through a fine-mesh sieve set over a heatproof bowl.

  27. Transfer shallots to paper towels to drain, reserving shallot oil.

  28. (Shallots will crisp as they cool.) Wipe wok clean with paper towels.

  29. 6- to 8-quart pot of boiling unsalted water,

  30. 15 seconds to

  31. 1 minute.

  32. Drain in a colander and rinse under cold water to stop cooking.

  33. Shake colander briskly to drain excess water, then drizzle noodles

  34. with 2 teaspoons reserved shallot oil and toss to coat.

  35. Stir together broth, ketjap manis, fish sauce, sambal oelek, pepper,

  36. 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.

  37. Heat 1 tablespoon reserved shallot oil in wok over moderately high

  38. 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

  39. cr

  40. xeape out onto a cutting board, then roll into a loose cylinder

  41. and cut crosswise into 1/2-inch strips (do not unroll). Keep warm,

  42. loosely covered with foil.

  43. Heat 3 tablespoons reserved shallot oil in wok over high heat until

  44. hot but not smoking, then stir-fry onions with remaining 1/4 teaspoon

  45. 8 to 10 minutes. Add garlic and chile and 1 minute, then add tofu and stir-fry

  46. 3 minutes. Add snow

  47. peas and long beans and stir-fry until vegetables are crisp-tender,

  48. about 5 minutes. Add sauce and bring to a boil, then add noodles

  49. 2 spatulas to stir if necessary

  50. are hot. Transfer to a large platter and arrange egg over noodles.

  51. Sprinkle with scallions and half of shallots. Serve remaining

  52. shallots on the side.

  53. Notes: Shallots can be fried 1 day ahead and cooled completely,

  54. then kept in an airtight container at room temperature. Fresh lo

  55. mein noodles (not cooked) can be substituted for stir-fry noodles.

  56. 2 to 3 minutes (or follow package directions),

  57. then proceed with recipe.


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