- 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
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
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
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.