Bami Goreng with Egg and Ham (Dutch)

Bami Goreng with Egg and Ham

Are you also fond of Chinese food? We love to get to the Dutch Chinese, where we get a takeaway menu. And one of our favorite recipes is Bami Goreng with egg and ham. 

And with this recipe, you don't have to wait for the next takeaway but make it yourself in your kitchen. A simple recipe that is on the table in 20 minutes (yes, really that short of time).

And if you want to serve it with other dishes, I can recommend the Babi Pangang, Foe Yong Hai (Sweet egg), and Char Sui. All delicious take-out foods which are great to serve aside from this Bami Goreng, Dutch style.

What is bami?

Bami comes from the Chinese language and means meat (ba) and mie (noodles). It means it's a dish that is suitable for meat dishes. Bami Goreng means fried bami and is our country's most eaten bami product.

The taste is different from the Chinese noodles. These noodles got a bit of a bite and are much more pronounced in taste. And how we know bami goreng? It is a dish where the noodles are baked after cooking and to which all kinds of spices, meat, and vegetables are added. And, of course, some seasonings are added.

What do you need for Dutch Bami?

For the preparation of this Bami Goreng Recipe with Egg and Ham you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):

• Noodles - I used bami noodles for this recipe. They're thick, and the noodles are a bit chewy. They're cooked, cooled down, and then fried in a wok. This way, they get a lot of flavors.
• Kecap Manis - Kecap Manis (an Indonesian Sweet Soy Sauce) is used in this recipe. If you don't have Kecap Manis at home, but you do have light soy sauce, low sodium soy sauce, or dark soy sauce? Then add 2 tablespoons of honey and 1 tablespoon of extra brown sugar to the added soy sauce.
• Kecap Asin - Kecap Asin is an Indonesian Salty Soy Sauce, which can be substituted with dark soy sauce or Japanese soy sauce.
• Oyster sauce - This Cantonese sauce is dark brown in color and syrupy. And it is the Umami of this Thai dish. It is made from fermented soy sauce and is flavored with oyster juice, caramel, and salt. You could substitute it with half the amount of fish sauce.
• Vegetable Stock cube - To give more flavor and saltiness to the bami.
• Ham - Slices of ham from the deli counter, sliced into small strips.
• Bacon Strips - For a bite and more flavor. TTake strips containing a bit more fat, giving your bami noodles a delicious salty layer.
• Sesame oil - Coats the Bami and gives it extra flavor.
• Shallot, garlic - The base flavoring for this delicious bami Goreng.
• Eggs - Whisked and fried thinly. Then the eggs are rolled up and sliced into thin strips.
• Peas - Although you could use fresh peas, frozen ones are even better because they add some liquid to the wok.

How to make Indonesian Stir-Fried Noodles

A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.

1. Prepare an omelet and roll it. Slice into thin strips. You could also make scrambled eggs. Set aside. First, fry the eggs in a wok and then collect them on a plate. This way, you don't have to use an extra frying pan (saves you washing dishes again ;-))
2. Add bacon and stir-fry for a minute, then add the onion. Fry for 3 minutes, add the garlic and stir-fry for another 30 seconds.
3. Pour both kecap (soy sauces), oyster sauce, and sesame oil into the wok. Crumble the vegetable stock cube above the mixture. Add peas and ham and stir-fry for 30 seconds.
4. Put the Bami Noodles and egg and stir-fry until everything is warm and the bami is slightly baked. Serve.

How much mie (noodles) do you need?

I often get a reader's question about how much noodles you use when preparing a recipe. You take 4 oz. (100 grams) of uncooked noodles for an adult. For For children, you need 3 oz. (80 grams) uncooked noodles.

How do you prepare Bami noodles?

When preparing bami Goreng with egg and ham, you use cooked bami, which you fry. The cooked Mie can be made up to a day in advance. First, bring a pan with plenty of water to a boil. Then add the amount of noodles required (see tips above) and bring the water to a boil again. Look at the manufacturer's instructions to see exactly how long the cooking time is.

Drain the noodles, rinse with cold water, drain again and return to the pan. Pour 2 tablespoons of sunflower oil with the noodles and stir well. Let the noodle cool, but stir it 2 more times (so it will not stick). If it sticks, add some cold water and rinse again.

When the noodles are at room temperature, put them in a bowl and cover them with plastic wrap. Place the bowl in the refrigerator until used.

Variations

• Vegetarian: If you prefer to eat this recipe vegetarian, omit the bacon and ham. You can also replace both with cubes of fried tofu.
•  Skinny: Drop the bacon. It gives extra flavor, but is not necessary. Add extra vegetables (see below for variations). And replace the noodles with 50 grams of whole wheat noodles per person (for more fiber).
• When you replace the noodles with rice in this recipe, you prepare nasi goreng. Also, a favorite at the Chinese restaurants.
• Add extra leeks, bean sprouts, and carrots for more vitamins. If you want more spice, use a red pepper that you chop finely and stir-fry together with the onion and garlic at the beginning of the recipe.
• You can replace the noodles in this recipe with whole wheat noodles for even more fiber. Use the same amounts if that is the only ingredient you are replacing.

Storage

You can preprepare this recipe; that way, you don't need much time to finish. And you can store this dish in a variety of ways. Look for yourself:

• Pre preparation and storing: you can cook the noodles a day before you want to eat them, so that you can make this recipe on the day self in a wink.
• Store leftovers in the refrigerator: Cool the bami goreng to room temperature and cover it with plastic foil; store up to 2 days in the fridge.
• Store leftovers in the freezer: Cool the bami goreng to room temperature and store in an air-tight freezer container and sack. The bami goreng can be stored for up to 2 months in the freezer. Take the dish the evening before preparation from the freezer and bake it in a frying pan until it's warm.

If you like this bami goreng with egg and ham recipes, you probably will like these delicious recipes:

• Chinese sweet tomato soup
• Chinese omelette with sweet sauce
• Babi pangang
• Eggs and hot sauce recipe