Bakmie Goreng Jawa - Javanese Fried Noodles

Bakmie Goreng Jawa - Javanese Fried Noodles

This popular dish has been eaten in The Netherlands since it was brought back from Java, Indonesia by Dutch spice traders in the 17th century. It can be made with beef or pork and is similar to Chinese lo mein, but with a livelier Indonesian twist. Bakmie Goreng can be topped with fried shallots, and when served as a main course, with a fried egg on top.

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Course: Brunch, Lunch, Main Course

Cuisine: Dutch, Indonesia, North Western European, Southeast Asian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Wok or large skillet

Ingredients

6 oz Chinese egg noodles, medium round or fine
½ cup Vegetable oil
5 medium Shallots, minced (or 5 tbls sweet onion)
2 cloves Garlic, minced
6 oz Shredded pork, beef filet or flank steak
4 oz Shrimp, peeled, deveined and cut into ½-inch pieces
3 leafs Iceberg or romaine lettuce leaves, shredded
3 Baby carrots, into ¼-inch slices
⅔ cup Bean sprouts
5 Scallions, ½-inch slices
2½ tbsp Soy sauce
Salt and ground black pepper to taste

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Instructions

Cook noodles in boiling water until just tender. Drain, rinse in cold water to stop cooking, and drain again. Noodles can be cooked 1 day ahead, tossed with 1 tbsp oil.
In a wok or heavy skillet, heat 2 tbsp oil over medium-high heat. Add shallots and garlic. Stir fry until fragrant, about 2 minutes. Add beef or pork, and shrimp. Stir fry for 2 minutes and then toss in lettuce and carrots for another minute.
Add noodles and bean sprouts and stir until noodles are heated through. Stir in soy sauce and scallions. Remove from heat, adjust seasonings, and pour into a serving bowl or bowls. Top with chopped parsley or cilantro, fried scallions, a fried egg, or nothing at all. Serve.

Notes

Everything can be chopped in advance and stored in separate baggies in the refrigerator until ready to use.
Whole dish can be cooked an hour in advance and warmed to serve.
Chinese sausages can replace shredded beef or pork to add a chewy-sweet component to the dish.
Be careful not to overcook the noodles so they don't get mushy when frying them.

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