Indonesian Fried Noodles
Bahmi goreng
You'll be hard-pressed to refuse seconds of this irresistible stir-fry.
Tender Chinese egg noodles, crisp green snow peas, and Chinese long beans
mingle with plenty of rich, garlicky sauce. Cubes of tofu and shredded
omelet add even more texture.
3 large shallots (6 ounces)
1/2 cup peanut or vegetable oil
1 pound fresh flat Chinese stir-fry egg noodles (not cooked)
1/2 cup reduced-sodium chicken broth or water
3 tablespoons ketjap manis (Indonesian sweet soy sauce)
1 1/2 tablespoons Asian fish sauce
1 tablespoon sambal oelek or Sriracha (Southeast Asian chile sauce), or to
taste
1/2 teaspoon black pepper
3/4 teaspoon salt
1 (14- to 16-ounce) package firm tofu
4 large eggs
2 large onions, halved lengthwise, then cut crosswise into 1/2-inch slices
(4 cups)
2 teaspoons finely chopped garlic
1/4 teaspoon minced fresh red or green Thai or serrano chile, including
seeds
6 ounce snow peas, cut diagonally into 1-inch pieces (2 cups)
6 ounce Chinese long beans or haricots verts, cut crosswise into 2-inch
pieces (1 1/2 cups)
2 scallions, cut diagonally into very thin slices
Special equipment : an adjustable-blade slicer; a well-seasoned 14-inch
flat-bottomed wok
Garnish: sliced cucumber; sliced tomatoes; lime wedges; sambal oelek or
Sriracha (Southeast Asian chile sauce)
Cut shallots crosswise into very thin slices (less than 1/8 inch thick)
with
slicer.
Heat oil in wok over moderate heat until hot but not smoking. Add shallots
and reduce heat to moderately low, then fry, stirring frequently, until
golden brown, 8 to 12 minutes. Carefully pour shallot mixture through a
fine-mesh sieve set over a heatproof bowl. Transfer shallots to paper
towels
to drain, reserving shallot oil. (Shallots will crisp as they cool.) Wipe
wok clean with paper towels.
Cook noodles in a 6- to 8-quart pot of boiling unsalted water, stirring to
separate, until just tender, 15 seconds to 1 minute. Drain in a colander
and rinse under cold water to stop cooking. Shake colander briskly to
drain excess water, then drizzle noodles with 2 teaspoons reserved shallot
oil and toss to coat.
Stir together broth, ketjap manis, fish sauce, sambal oelek, pepper, and
1/2 teaspoon salt in a small bowl for sauce. Cut tofu into 1-inch cubes
and pat dry. Beat together eggs and a pinch of salt. Heat 1 tablespoon
reserved shallot oil in wok over moderately high heat until hot but not
smoking, then add eggs, swirling in wok, and cook until barely set in
center, about 2 minutes. Gently slide egg crêpe out onto a cutting board,
then roll into a loose cylinder and cut crosswise into 1/2-inch strips (do
not unroll). Keep warm, loosely covered with foil.
Heat 3 tablespoons reserved shallot oil in wok over high heat until hot
but not smoking, then stir-fry onions with remaining 1/4 teaspoon salt
until deep golden, 8 to 10 minutes. Add garlic and chile and stir-fry 1
minute, then add tofu and stir-fry 3 minutes. Add snow peas and long beans
and stir-fry until vegetables are crisp-tender, about 5 minutes. Add sauce
and bring to a boil, then add noodles and stir-fry (use 2 spatulas to stir
if necessary) until noodles are hot. Transfer to a large platter and
arrange egg over noodles. Sprinkle with scallions and half of shallots.
Serve remaining shallots on the side.
Cooks' notes: Shallots can be fried 1 day ahead and cooled completely,
then kept in an airtight container at room temperature. Fresh lo mein
noodles (not cooked) can be substituted for stir-fry noodles. Boil until
just tender, 2 to 3 minutes (or follow package directions), then proceed
with recipe.
Makes 4 to 6 servings.
Gourmet
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