Bami goreng with chicken

Preparation – 20 minutes

Fill a large saucepan with water and bring to a boil. Cook the egg noodles in this until al dente, the exact time depends on the type of noodles you use. Drain the noodles as soon as they are al dente and stir in a little oil to prevent them from sticking.

Meanwhile, peel the carrots and cut them into slices. Remove the ends of the courgette and cut them into bite-sized cubes. Wash the leek well and cut it into thin half-moons. Wash the spring onions and cut them into thick rings.

Peel and finely chop the onion and garlic cloves. For a milder version, remove the seeds from the red chilli and finely chop. Peel the ginger root, this is easiest to do with a spoon. Then finely grate the ginger.

Remove skin and sinew from the chicken breasts and cut the chicken into cubes. Beat 2 eggs in a small bowl.

Finishing the bami goreng with chicken – 20 minutes

Heat a large wok over high heat and add a dash of oil as soon as the wok starts smoking. Stir fry the chicken for a few minutes and then add the onion, garlic, red chilli and ginger.

After a few minutes, add the carrot, courgette and leek and cook for a few more minutes. Add a generous splash of soy sauce.

Once the vegetables and chicken are cooked, stir in the eggs, keep stirring and quickly add the cooked noodles. Mix well and stir fry the noodles for a few more minutes.

Finally, add the spring onions and stir until well combined.

Season with more soy sauce if desired. You can make the dish spicer by adding some sambal (chilli sauce). Enjoy your dinner!