Bami goreng with egg and ham is a top favorite when we get a take away at the Dutch Chinese restaurant. And this recipe for bami goreng is the best we have ever eaten!
Are you also fond of Chinese food? We do love to get to the Dutch Chinese where we get a take away menu. And one of our favorite recipes is bami goreng with egg and ham? And now we don’t have to wait for the next takeaway, but make it yourself in your own kitchen. A simple recipe that is on the table in 20 minutes (yes really that short of time).
What is bami?
Bami comes from the Chinese language and literally 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 the most eaten bami product in our country.
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 herbs, meat and vegetables are added. And of course some seasonings are added.
👪 How much mie (noodles) do you need?
A lot of times I get a readers question how much noodles you use when preparing a recipe. For an adult you take 100 grams uncooked noodles. For children you need 80 grams uncooked noodles.
🔪 How do you prepare mie (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. 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. Then look at the manufacturers 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).
When the noodles are at room temperature, put it in a bowl and cover it with plastic wrap. Place the bowl in the refrigerator until use.
🥘 Variations and substitutes
This recipe is really delicious, but if you want to adjust the recipe to your taste or replace an ingredient with something from your pantry, then I have some nice suggestions here.
- Vegetarian: If you prefer to eat this recipe vegetarian omit the bacon and ham. You can also replace bothit with cubes of fried tofu
- Skinny: Drop the bacon. Itgives extra flavor, but is not really 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 in 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.
💭 Top tips
- 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 ;-))
- Prepare and slice everything in advance. This is a recipe where you want to add your ingredients quickly otherwise your dish will burn. I put the ingredients next to me in the order of use.
- By first boiling, draining and aftewards rinsing the noodles with water, you get rid of starch and your mie will stick less, which is useful if you bake the noodles afterwards.
- Use frozen peas. They are ready in a wink and very good for this recipe.
🥗 Side dishes
- A delicious cucumber salad, which got just the right flavor to accompany this recipe.
- babi pangang, a Dutch meat recipe which is served quite a lot of times with bami goreng.
- tea eggs, if you want to have a meatless side dish? Choose these spicy eggs.
⏲️ Prepreparation and storing
You can preprepared this recipe, that way you don’t need a lot of time for finishing. And you can store this dish in a variety of ways. Look for yourself:
- Prepreparation and storing: you can cook the noodles a day before you want to eat is, so you can make this recipe on the day self in a wink.
- Store left overs in the refrigerator: Cool the bami goreng to room temperature and cover it with plastic foil, store up to 2 days in the refrigerator.
- Store left overs 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 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.
🍽 Other delicious recipes
If you like this bami goreng with egg and ham recipes, you probably will like these delicious recipes:
Bami Goreng with egg and ham
- 1 tablespoon sunflower oil
- 3 eggs size L
- salt and pepper to taste
- 100 gram bacon strips
- 1 shallot finely chopped
- 3 cloves garlic squeezed
- 5 tablespoons sweet soy sauce
- 1 tablespoon soy sauce salt
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 1 cube vegetable stock
- 4 slices ham
- 100 grams peas
- 500 grams noodles cooked and rinsed, see tips above
- Beat the eggs with salt and pepper.
- Heat 1 tablespoon of oil in the pan and stir-fry the eggs for 2 minutes until cooked and warm.
- Put on a plate and set aside.
- Clean your wok and warm it on medium heat.
- Add the bacon and stir fry for 1 minute. Some fat will be released.
- Add the onion and cook for 3 minutes until the onion is translucent.
- Add the garlic and stir fry for 30 seconds.
- Pour both soy sauces, oyster sauce and sesame oil into the pan and crumble the stock cube into the sauce.
- Spoon the peas and the ham into the sauce.
- Stir fry everything for 30 seconds and then add the noodles and the egg.
- Mix everything and continue stir-frying until the noodles are warm.
- Serve immediately.