Ingredients
-
350 g bami noodles (or other style Asian Noodle)
-
2 eggs, beaten
-
3 tablespoons oil
-
500 g chicken breasts, sliced into 1/2 inch pieces
-
2 garlic cloves, minced
-
2 teaspoons freshly ground coriander
-
1 teaspoon ground ginger
-
1/2 cup vegetable broth
-
1 onion, sliced into thin wedges
-
1 red pepper, sliced thin
-
175 g ham, cubed
-
150 g shrimp, uncooked
-
1 tablespoon sambal oelek (Indonesian Red Chili Paste)
-
4 -6 tablespoons ketjap manis (Indonesian Sweet Soya Sauce)
-
salt & freshly ground black pepper, to taste
-
1 carrot, sliced thin
-
1 leek, thinly sliced
Instructions
- Cook noodles according to package directions; drain and set aside.
- Heat a large wok or frying pan and spray with non-stick cooking spray.
- Swirl in the beaten egg to make a thin omelet.
- Remove from pan allow to cool; cut into thin strips and set aside.
- In a large wok style pan heat oil.
- Saute the chicken with garlic, coriander, ginger and broth until chicken is no longer pink (5 to 7 minutes).
- Add sliced onion, carrot, red pepper, leek and ketjap manis; sauté 4 to 5 minutes.
- Add cubed ham, uncooked shrimp, and sambal oelek; cook 3 to 4 minutes, or until shrimp turn pink.
- Add sliced omelet and noodles; mix well and heat throughly before serving.
- Serve with lychees and kroepoek, enjoy!