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Bahml Coreng

Flavors.of.Asia's picture
Ingredients
  Fine egg noodles 8 Ounce (Vermicelli)
  Peanut oil 4 Tablespoon
  Onion 1 , finely chopped
  Garlic 2 Clove (10 gm), crushed
  Green ginger 1 Inch, peeled, finely chopped (Fresh Ones)
  Blachan 1⁄2 Teaspoon (Dried Shrimp Paste)
  Dried chilies/Sambal ulek 1 Teaspoon
  Skinless boneless chicken breast 1 , cut into thin strips
  Frozen shrimp 1⁄2 Cup (8 tbs), thawed
  Stalk celery 1 Large, sliced
  Chinese cabbage/White cabbage 2 , shredded
  Soy sauce 2 Tablespoon
  Chopped peanuts 1 Tablespoon (For Garnish)
  Scallions 2 , chopped (For Garnish)
Directions

Cook the noodles in boiling salted water for 3 to 5 minutes, or until they are just tender.
Drain and rinse under cold running water, then set aside.
Heat the oil in a large deep frying-pan.When it is hot, add the onion, garlic, ginger, blachan and sambal ulek and stir-fry for 3 minutes.
Stir in the chicken and prawns (shrimp) and cook for a further 2 minutes.
Add the celery and cabbage and stir-fry for 2 minutes.
Stir in the noodles and cook for a further 2 to 3 minutes, or until they are heated through.
Stir in the soy sauce.
Transfer the mixture to a large, warmed serving bowl and garnish with the chopped peanuts and spring onions (scallions) before serving.

Recipe Summary

Method: 
Stir Fried

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