🍽️ Crispy Bami Goreng with Chicken and Shrimp

Name: Crispy Bami Goreng with Chicken and Shrimp
Total time: 30 min
Yield: 4 servings
Ingredients: 80 g frozen shrimp tails (peeled); 150 g thin egg noodles; salt; 200 g carrots (2 carrots); 1 clove garlic; 200 g yellow bell peppers (1 bell pepper); 100 g leek (0.5 stalk); 150 g bok choy (or chard); 150 g chicken breast fillet; 2 tbsp peanut oil; pepper; 0.5 bunch cilantro; 70 ml classic vegetable broth; 2 tsp sweet soy sauce (Kecap Manis)

554 kcal · 30 min · 4 servings

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Ingredients

80 g frozen shrimp tails (peeled)
150 g thin egg noodles
salt
200 g carrots (2 carrots)
1 clove garlic
200 g yellow bell peppers (1 bell pepper)
100 g leek (0.5 stalk)
150 g bok choy (or chard)
150 g chicken breast fillet
2 tbsp peanut oil
pepper
0.5 bunch cilantro
70 ml classic vegetable broth
2 tsp sweet soy sauce (Kecap Manis)

Instructions

1. Let the shrimp thaw in a sieve.
2. Cook the noodles in plenty of salted water until al dente, as indicated on the package.
3. Drain the noodles and fluff them up with a fork.
4. Wash, peel, and cut the carrots into sticks about 5 cm long.
5. Peel the garlic, halve it, and slice it into thin pieces.
6. Halve the bell pepper, remove the core, and cut it into thin strips.
7. Cut the leek stalk lengthwise, wash it, and cut it crosswise into strips.
8. Wash the pak choi or chard, trim it, and cut it into wide strips.
9. Rinse the chicken breast, pat it dry, and cut it into very thin strips.
10. Heat oil in a wok or a large frying pan.
11. Fry the chicken strips over medium heat, stirring constantly, for about 5 minutes on all sides.
12. Remove the chicken, place it on a plate, and season with salt and pepper.
13. Fry the carrots, pepper strips, and garlic in the remaining fat over medium heat for 2 to 3 minutes, stirring constantly.
14. Pour in the broth and let everything simmer covered for 5 minutes over low heat.
15. Wash the coriander, shake it dry, and pluck off the leaves.
16. Rinse the shrimp briefly and pat them dry thoroughly.
17. Add the noodles, shrimp, chicken, pak choi, and leek to the vegetables in the wok.
18. Fry everything, stirring constantly, for another 3 to 4 minutes over medium heat.
19. Season the dish with sweet soy sauce, salt, and pepper.
20. Fold in the coriander leaves and serve the dish immediately.

Nutrition per serving

kcal: 554
Protein: 39 g · Fett/Fat: 14 g · Carbs: 66 g