Recipe Archives->Asian Sea->Bahmi Goreng

Indonesian Fried Noodles (Bahmi Goreng)
Makes 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

Cut shallots crosswise into very thin slices (less than 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
frequently, until golden brown, 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.

Cook noodles in a 6- to 8-quart pot of boiling unsalted water,
stirring to separate, until just tender, 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
salt until deep golden, 8 to 10 minutes. Add garlic and chile and
stir-fry 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
and stir-fry (use 2 spatulas to stir if necessary) until noodles
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.
Boil until just tender, 2 to 3 minutes (or follow package directions),
then proceed with recipe.

Printable version: bahmi-goreng.txt.