Dutch Bami

Ingredients

• 500 g Asian egg noodles
• 3 large eggs
• salt and pepper, to taste
• 1 tbsp vegetable oil
• 100 g bacon, chopped
• 1 red Asian shallot, finely chopped
• 3 garlic cloves, crushed
• 100 ml kecap manis
• 1 tbsp oyster sauce
• 2 tsp sesame oil
• 1 vegetable stock cube
• 4 slices ham
• 100 g green peas

Instructions

1. Cook the noodles as per packet instructions, rinse and set-aside.
2. Lightly beat the eggs in a bowl and season with salt and pepper
3. Heat the vegetable oil in a wok or large frying pan over medium heat. Add the egg and swirl in the wok so that it cooks thinly and evenly. Remove when it is still slightly wet, then roll up and set aside.
4. Wipe out the wok and return to medium heat. Add the bacon and cook for 1 - 2 minutes or until the fat is starting to render. Add the shallot and garlic and cook until soft.
5. Add the kecap manis, oyster sauce and sesame oil and toss to combine. Crumble in the stock cube, then add the ham and peas. Stir fry for 30 seconds, then add the cooked noodles and toss to combine.
6. Thinly slice the rolled omelette, add to the noodles and toss to combine. Check the seasoning, then serve.

Photography by Adam Liaw.

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