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Home Bami goreng met groenten en ei

Asian Quick Weeknight Vegetarian Family

Bami goreng is one of those dishes you never get enough of. Smoky, savory and full of flavour from the ketjap and sambal. You need a 32 cm frying pan to be able to fry everything at once without the noodles sticking together or the vegetables going limp.

This recipe is ready in under 30 minutes and perfect for a weeknight or whenever you fancy something tasty without the fuss.

x_ckl_recipe_markerBami goreng with vegetables and egg Flavorful bami goreng with crunchy vegetables, egg and a good splash of ketjap. Ready quickly, tasty for everyone at the table. How do you make bami goreng with vegetables and egg? Main course Asian 3-4 people 10 min 25 min

Cook the noodles according to the package until al dente. Rinse with cold water and let drain. Toss with a small splash of oil so the noodles don't clump together.
Slice the onion into half rings, finely chop the garlic, cut the bell pepper into strips and the leek into thin rings. Grate the carrot or cut it into thin matchsticks.
Heat a generous splash of sunflower oil in a large frying pan over high heat. Fry the onion and garlic for 2 minutes until translucent.
Add the sambal oelek and fry for 30 seconds. Then toss in the bell pepper, carrot and leek. Stir-fry everything for 3 minutes over high heat so the vegetables get some colour but still retain a bite.
Push the vegetables to the edge of the pan. Break the eggs into the centre and scramble them quickly. Let them almost set and then mix them through the vegetables.
Add the drained noodles to the pan. Pour over the ketjap manis, ketjap asin and sesame oil. Toss everything well and cook for another 2 minutes over high heat so the noodles lightly caramelize.
Taste and adjust with extra ketjap or sambal as desired. Serve immediately and garnish with fresh spring onions and, if you like, fried onions.

Asian Quick Weeknight Vegetarian Family 250 g egg noodles (or other noodles of your choice) 1 onion 3 garlic cloves 1 red bell pepper 1 carrot 1 leek (light green part only) 3 eggs 3 tbsp ketjap manis 1 tbsp ketjap asin 1 tsp sesame oil 1 tsp sambal oelek (more to taste) 2 tbsp sunflower oil 3 spring onions, sliced (for serving) Crispy fried onions to taste Large frying pan Pot for cooking the noodles Cutting board Sharp knife Wooden spatula or stir-fry fork Colander Frying Pan 32 cm frying-pan-32-cm Dipping dishes dipping-bowls Cooking Pot cooking-pot Sauce pan saucepan Beka Frying pan Maestro Ø 32 cm stainless steel with helper handle – suitable for all heat sources – without non-stick coating Beka Koekenpan Blackwell Frying pan sheet steel Lyonnaise pan Ø 32 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Mineral B Element - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Quick stir-fry with chicken and cashew nuts foodies-snelle-roerbak-met-kip-en-cashewnoten Japanese rice with teriyaki salmon and pickled cucumber foodies-japanse-rijst-met-teriyaki-zalm-en-ingelegde-komkommer Creamy gnocchi with gorgonzola, spinach and walnuts foodies-romige-gnocchi-met-gorgonzola-spinazie-en-walnoten Broccoli stamppot met pittige tonijn foodies-broccolistamppot-met-pittige-tonijn

Recipe

Bami goreng with vegetables and egg

Flavorful bami goreng with crunchy vegetables, egg and a good splash of ketjap. Ready quickly, tasty for everyone at the table.

Course	Main course
Kitchen	Asian
Servings	3-4 people

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Large frying pan
Pot for cooking the noodles
Cutting board
Sharp knife
Wooden spatula or stir-fry fork
Colander

Ingredients

250 g egg noodles (or other noodles of your choice)
1 onion
3 garlic cloves
1 red bell pepper
1 carrot
1 leek (light green part only)
3 eggs
3 tbsp ketjap manis
1 tbsp ketjap asin
1 tsp sesame oil
1 tsp sambal oelek (more to taste)
2 tbsp sunflower oil
3 spring onions, sliced (for serving)
Crispy fried onions to taste

How do you make bami goreng with vegetables and egg?

Cook the noodles according to the package until al dente. Rinse with cold water and let drain. Toss with a small splash of oil so the noodles don't clump together.
Slice the onion into half rings, finely chop the garlic, cut the bell pepper into strips and the leek into thin rings. Grate the carrot or cut it into thin matchsticks.
Heat a generous splash of sunflower oil in a large frying pan over high heat. Fry the onion and garlic for 2 minutes until translucent.
Add the sambal oelek and fry for 30 seconds. Then toss in the bell pepper, carrot and leek. Stir-fry everything for 3 minutes over high heat so the vegetables get some colour but still retain a bite.
Push the vegetables to the edge of the pan. Break the eggs into the centre and scramble them quickly. Let them almost set and then mix them through the vegetables.
Add the drained noodles to the pan. Pour over the ketjap manis, ketjap asin and sesame oil. Toss everything well and cook for another 2 minutes over high heat so the noodles lightly caramelize.
Taste and adjust with extra ketjap or sambal as desired. Serve immediately and garnish with fresh spring onions and, if you like, fried onions.

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The secret to a good bami goreng is high heat and enough space in the pan. If the noodles are too crowded, everything steams instead of frying and you miss that lovely, slightly crispy texture. A large pan here isn't a luxury but simply smart.

Want to add something extra? Fried chicken pieces, shrimp or tofu all work well in this recipe. Add them after step 3 and cook them through before adding the vegetables. That way you'll definitely put something special on the table.

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