Recipes - Indonesian

Bakmi Goreng (Stir-fry Seafood Noodle)
Seafood Goreng (Bakmi)


This easy Indonesian Stir-Fried Noodles (Bakmi Goreng recipe), is a street-food noodle classic! Add in some seafood and serve it piping hot!
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Indonesian









Ingredients:

2 tbsp cooking oil
2 eggs (lightly beaten)
4 cakes instant noodles
1 clove garlic (crushed)
½ cup Chinese chives (cut into 5cm lengths)
2 Jade Phoenix Dried Chinese Mushrooms (soaked in warm water for 5 mins; then sliced)
200g medium-large green prawns (shelled and deveined; leave tail intact)
1 squid tube (inner side scored and cut into small rectangles approximate 3x5cm)
2-3 tsp Yeo's Hot Chilli Sauce
3 tbsp Yeo's Soy Sauce
1 tsp Yeo's Sesame Oil
pinch of salt and pepper
1 stalk spring onion (cut into 5cm lengths)




Steps:
  1. Heat 1 tbsp oil, pour in eggs to make an omelette. When cooked, slice and set aside.
  2. Meanwhile, place noodles in a deep bowl and cover with boiling water. Allow to stand for 2-3 mins until separated. Drain; set aside.
  3. Heat remaining oil. Add garlic, stir-fry until fragrant. Add noodles, chives, mushrooms, prawns and squid. Cook for 2 mins.
  4. Add chili and soy sauces and sesame oil. Season with salt and pepper.
  5. Garnish with sliced omelette and spring onion. Serve.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Bakmi Goreng (Stir-fry Seafood Noodle)

Bakmi Goreng (Stir-fry Seafood Noodle)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

This easy Indonesian Stir-Fried Noodles (Bakmi Goreng recipe), is a street-food noodle classic! Add in some seafood and serve it piping hot!

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Indonesian
Ingredients

2 tbsp cooking oil
2 eggs (lightly beaten)
4 cakes instant noodles
1 clove garlic (crushed)
½ cup Chinese chives (cut into 5cm lengths)
2 Jade Phoenix Dried Chinese Mushrooms (soaked in warm water for 5 mins; then sliced)
200g medium-large green prawns (shelled and deveined; leave tail intact)
1 squid tube (inner side scored and cut into small rectangles approximate 3x5cm)
2-3 tsp Yeo's Hot Chilli Sauce
3 tbsp Yeo's Soy Sauce
1 tsp Yeo's Sesame Oil
pinch of salt and pepper
1 stalk spring onion (cut into 5cm lengths)

Instructions
  1. Heat 1 tbsp oil, pour in eggs to make an omelette. When cooked, slice and set aside.
  2. Meanwhile, place noodles in a deep bowl and cover with boiling water. Allow to stand for 2-3 mins until separated. Drain; set aside.
  3. Heat remaining oil. Add garlic, stir-fry until fragrant. Add noodles, chives, mushrooms, prawns and squid. Cook for 2 mins.
  4. Add chili and soy sauces and sesame oil. Season with salt and pepper.
  5. Garnish with sliced omelette and spring onion. Serve.

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

How To Prepare Asian Rice Noodles

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic