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This is a simple dish which can be a one dish meal for lunch or dinner.

* These products can be purchased at your local Oriental food market and on the Internet.

Note: DO NOT use Sambal Taotjo in this dish, because it is too oily.


  • 1 pound mee noodles* (Chinese dried wheat noodles)
  • 3 pounds chicken breasts, skinned and deboned
  • 2 medium onions, chopped finely
  • 10 cloves garlic minced
  • 4 stalks of celery with leaves, chopped
  • 10 ounces Chinese peas
  • 1 bunch scallions, sliced
  • 2 inches fresh ginger, minced
  • 1/3 cup Kechap manis* (Indonesian sweet soy sauce)
  • 2 teaspoons coreander
  • 1 teaspoon cumin
  • 2 tablespoons vegetable oil
  • 1/2 cup chicken broth
  • sambal badjak* (hot red pepper paste with onions and spices) or other sambal to taste
  • salt and pepper to taste
  • 1 pound bean sprouts
  • 6 eggs
  • 3 tablespoons butter


  • In advance: Debone and skin the chicken breasts and fry in a little vegetable oil for 4 minutes or until no longer pink.
  • Bring water to a boil, then put in noodles to cook until firm tender. Place in colander and run under cold water.
  • In a large skillet or wok fry onions, garlic and ginger in vegetable oil. Set aside.
  • Shred cooked chicken. Lightly fry the shredded chicken. Add onion mixture, cumin, coreander,salt, pepper and all vegetables except for the bean sprouts.
  • Add noodles and mix well. Add sambal, chicken broth and soy sauce. Cook for 3 minutes or until hot. Place on a large platter, keep warm.
  • Beat eggs well with 1 tablespoon cold water. Melt butter in a large frying pan. Pour in egg mixture and fry on both sides until golden brown.
  • Cut ommelet into strips and garnish the bahmi.
  • Place bean sprouts on individual plates.

Categories: Asian 
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