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Bahmi Goreng - Indonesian Fried Noodles

Bahmi Goreng

I checked the refrigerator after returning from my weekend in Paso Robles and immediately saw that I had half of a package of Chinese egg noodles. I dug around and noticed that I also had some snow peas. Hmmmm.. what to make.

I didn't want to make the chow mein again. I noticed that the oyster sauce contained MSG. I don't get specifically a head ache but I definitely felt a reaction. I felt pressure both at the top of my head and on my face. I didn't really like the feeling so I wanted to avoid MSG.

I searched around and found an interesting sounding recipe on Epicurious for Indonesian Fried Noodles also called Bahmi Goreng or Bami Goreng. I had most of the ingredients. It is similar but different from the Bihun Goreng which used rice noodles. I also liked the combination of soy sauce, fish sauce and sambal to flavor the noodles.

This one is a little more complicated and takes a bit more preparation time. I did vary the recipe. I substituted about 1/3 lbs of shrimp instead of tofu and cut the amount of onion and egg. Next time I will use the full amount of onion. They were very good. I also threw in a handful of cabbage. I also blanched the snow peas and green beans.

The shallot oil adds a lot to the flavor. I also browned the onions a bit and that also added to depth.

Indonesian Fried Noodles

Adapted from Epicurious

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) (I used dark Chinese soy sauce)
1 1/2 tablespoons Asian fish sauce
1 tablespoon sambal oelek or Sriracha (Southeast Asian chile sauce), or to taste
1/2 teaspoon black pepper
3/4 teaspoon salt
1 (14- to 16-ounce) package firm tofu (I used 1/3 lb - 1/2 lb shelled prawns)
4 large eggs
2 large onions, halved lengthwise, then 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 (I omitted these)
6 ounce snow peas, cut diagonally into 1-inch pieces (2 cups)
6 ounce Chinese long beans or haricots verts, cut crosswise into 2-inch pieces (1 1/2 cups)
2 scallions, cut diagonally into very thin slices

* Garnish: sliced cucumber; sliced tomatoes; lime wedges; sambal oelek or Sriracha (Southeast Asian chile sauce)


Cut shallots crosswise into very thin slices (less than 1/8 inch thick).

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 crêpe 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 (or shrimp) 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.

Cooks' notes from Epicurious: ·Shallots can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

Bahmi Goreng
Prepare the vegetables before starting

Bahmi Goreng

Stir frying the onions, cabbage and shrimp (note - that is not egg but shredded cabbage)

Bahmi Goreng

Finished dish

Comments (6)


How very interesting, Marta. The names of the Indonesian noodles are so similar to some Filipino ones in my region. We have Bam-i and Bihon. Sound and look very alike to the ones you posted.

Marta's reply: I've found a lot of similar recipes between the countries. But so far - nothing else has been called Pansit!

This sounds TASTY! I have as a goal to learn to make more Asian food but I never seem to actually take action... Maybe you'll inspire me!

Looks delicious,Marta! I shall try this one.

Kim [TypeKey Profile Page]:

That's it! Enough. You're going to have to stop taunting me an just come east and cook. ;D

Looks delicious! I am definitely affected by MSG. In case you didn't know, both hydrolyzed vegetable protein and autolyzed yeast extract are other names for MSG. My theory is that once MSG started to get a bad rap, food companies used new names to disguise the MSG. I just one of the big soup companies (forget the name) advertising right on the label - "no MSG" and then in the ingredients, the soup has autolyzed yeast extract.

Marta's Reply: Thanks for the tips. I'll watch out for them. I'm afraid I won't be able to avoid it since it sounds like it is commonly used in Malaysia.

Barb Cabot:

Thank you again and again. Love these keep em coming.

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