Bami goreng

Bami goreng

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  • 8
  • Easy
  • Health conscious Heart friendly Pescatarian
  • 15 minutes
  • 10 minutes
  • Glen Carlou Chardonnay 2006


  • 3 T oil
  • 4 calamari steaks
  • 300 g shelled mussels
  • 500 g prawns, sliced
  • 1 onion, shelled
  • 2 cloves garlic crushed
  • 2 chillies, chopped
  • 1 carrot finely sliced
  • 1 leek, sliced
  • 2 T sambal oelek or chilli paste
  • 1 T shrimp paste
  • 3 T ketjap manis or thick sweet soy sauce
  • 1 t cumin
  • 1 t coriander seeds
  • 1 x 750 g pack fresh egg noodles, cooked
  • sea salt and freshly ground black pepper
  • 2 x 120 g packets bean sprouts
  • 30 g fresh coriander

Cooking Instructions

Heat the oil in a wok then add the seafood, onion, garlic, chilli, carrot, leek, sambal oelek or chilli paste, shrimp paste, ketjap manis or soy sauce and cumin. Stir-fry for 3 minutes. Add the coriander seeds then the noodles. Season to taste.

Just before serving, add the bean sprouts and fresh coriander, and top with hot satay sauce.

Cook’s note: To make the hot satay sauce, use the recipe from this Gado-gado recipe.

Discover more Asian-inspired recipes here.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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