Bami Goreng

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Naturally Brewed Soy Sauce Teriyaki Sauce with Roasted Garlic Main courses Seafood Poultry Noodles & Pasta Asian Wok recipes Spring Summer Autumn

Total time 25 mins

Preparation time: 25 mins

Nutrition facts (per portion): 2198 kJ / 525 kcal

1 tsp sambal oelek
3 tbsp Teriyaki sauce with roasted garlic
4 tbsp vegetable or sunflower oil
2 carrots, cut into matchsticks
½ red pepper, deseeded and sliced
100 g / 4 oz mange tout, halved lengthways
4 spring onions, chopped
1 chicken breast or 2 chicken thighs, boned and cut into small pieces
100 g/ 4 oz frozen peas
225 g / 8 oz egg noodles, cooked
200 g / 7 oz cooked peeled prawns
1 large egg, beaten
2 tbsp roasted salted peanuts, coarsely chopped
Kikkoman naturally brewed soy sauce, to drizzle

Preparation

Mix together the sambal oelek and Teriyaki sauce with roasted garlic.

Heat 2 tablespoons oil in a wok and stir-fry the carrots and pepper for 2 minutes. Add the mange tout and spring onions and stir-fry for a further 2 minutes. Remove and set aside.

Add another tablespoon oil to the wok and stir-fry the chicken for 2 minutes. Add the stir-fried vegetables plus the peas, noodles and prawns and pour in the garlic mixture.

Toss over the heat for 3-4 minutes or until piping hot. Transfer to a platter and keep warm.

Heat the remaining oil in a small frying pan and cook the egg until set. Cut into strips and pile on top of the noodle mixture. Serve with the peanuts scattered over and drizzled with soy sauce.

Tip: Sambal oelek is a fearsomely hot sauce made from crushed red chillies. If preferred, it can be replaced with a milder chilli paste.

Variations: Nasi Goreng is traditionally made with rice. For a vegetarian option substitute strips or cubes of firm tofu and extra vegetables such as mushrooms, shredded bok choi or red pepper.