Bami Goreng

For the bami goreng, cook the Mie noodles according to package directions, rinse with cold water, drain and mix with sesame oil.

Wash the chicken fillet and cut into small cubes, sprinkle with curry powder, salt and pepper, Cut the cooked ham and pointed cabbage into fine strips.

Cut the leek into fine rings and wash. Peel the young carrots and cut them into thin slices. Clean the mushrooms and cut them into quarters. Peel and finely slice the garlic cloves.

Heat some oil in a wok pan and cook the chicken fillet for 5 minutes. Remove the fillet from the wok pan and keep warm. Again heat some oil in the wok pan and stir-fry the mushrooms, vegetables and garlic.

Add the soy sauce, ketjap manis, vinegar, the Mie noodles, ham strips and chicken fillet and stir-fry for about 2 minutes more.

In a bowl, beat the eggs with a fork. Heat a little oil in a skillet, pour in the egg mixture and fry until golden brown on both sides. Roll up the omlet and cut into thin strips.

Spread the bami goreng on plates and sprinkle with the omelet strips.

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