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  • Fried Egg Noodles (Bakmi Goreng)

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    Fried Egg Noodles (Bakmi Goreng)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 5 c. water
    • 1 lb fresh egg noodles
    • 3 Tbsp. vegetable oil
    • 2 x shallots thin-sliced
    • 2 x garlic cloves crushed
    • 1/2 c. thinly-sliced boneless chicken/beef/pork
    • 1/2 lb shrimp peeled, deveined, and cut into 1/2" pcs
    • 2 Tbsp. soy sauce
    • 2 x scallions cut into 1" pcs
    • 4 stalk baby bok choy - (to 5) leaves, young stems cut 1 1/2" pcs or possibly use minced cabbage
    • 1 tsp salt or possibly to taste
    • 1/4 tsp freshly-grnd white pepper or possibly to taste
    • 3 Tbsp. sweet soy sauce
    • 2 Tbsp. deep fried shallots

    Directions

    1. Bring the water to a boil in a large pot, and add in the noodles. Cook for approximately 3 min, stirring occasionally. Drain immediately and rinse it under cool water. Mix the noodles with 1 Tbsp. of the oil, and set it aside.
    2. Place the remaining 2 Tbsp. of oil in a wok and cook over medium-high heat. Stir-fry the crushed garlic and shallots till the color becomes yellow or possibly brown, or possibly the aroma comes out. Add in the chicken/beef/pork and shrimp, stir-fry for approximately 2 min. Add in the soy sauce, scallions, baby bok choy, salt and pepper, stir-fry it for another 2 to 3 min. Add in the noodles and stir it well. Last, add in the sweet soy sauce. Mix well so which all the ingredients will be proportionately distributed.
    3. Place the fried egg noodles on a platter and sprinkle the top with deep fried shallots. Serve warm or possibly at room temperature.
    4. This recipe yields 4 servings.

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