Recipe Name Bakmi Goreng Submitted by alvinfos@gte.net Recipe Description This is an Indonesia staple. The nice thing about this recipe is that as far as ingredients go use anything. Chicken, beef or pork can be used for the meat, and I often add broccoli and carrots. If fresh bok choy is not available, use spinach or any other leafy green you might desire. An egg can be scrambled or fried and used as an additional garnish. Quantity 1 Quantity Unit serving Prep Time (minutes) 30 Cook Time (minutes) 25 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 1/2 cup Noodles, egg, spinach, dry, enriched 1 1/2 tablespoons olive oil, extra virgin 2 tablespoons chopped shallots, raw, thinly sliced 1 cloves garlic minced 1/4 pound, raw chicken, boneless, thinly sliced 10 medium shrimp, shelled and deveined, cut into 1/2 inch pi 1 tablespoons soy sauce, lite, (shoyu) 1 medium (4-1/8" long) scallions, cut into 1-inch pieces 1/2 head Cabbage, baby bok choy, raw, 4-5 stalks, cut into 1 dash salt, to taste 1/4 teaspoon white pepper 2 teaspoons soy sauce, lite, (shoyu) Steps Sequence Step 1 Bring the water to a boil in a large pot, and add the noodles. Cooking approximately 3 minutes, stirring occasionally. Drain immediately and rinse it under cold water. Mix the noodles with 1 tbl. of the oil and set it aside. 2 Place the remaining 2 tbl. of oil in a wok of large heavy duty skillet and cook over medium-high heat. Stir fry the garlic and shallots until the color becomes yellow or brown, or the aroma comes out. Add chicken/beef/pork and shrimp, stir-fry for approximately 2 minutes. Add soy sauce, scallions, bok choy, salt (optional) and pepper, stir-fry for another 2-3 minutes. Add noodles and stir well. Add remaining soy sauce. Mix well so that all the ingredients will be evenly distributed. 3 Place the fried egg noodles on a platter and sprinkle with the deep fried shallots and scrambled egg (optional). Serve hot or at room temperature.