Bami Goreng - cooking recipe

Ingredients

1 lb hokkien noodles
3 tablespoons peanut oil
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
2 teaspoons dried shrimp paste (trassi)
2 teaspoons sambal oelek
1 red bell pepper, sliced into julienne strips
8 ounces Chinese cabbage, thinly sliced
1 1/2 tablespoons Thai fish sauce
3 tablespoons ketjap manis (sweet Indonesian soy sauce)
1/4 cup tomato sauce or 1/4 cup catsup
1/2 cup chicken stock (or more/less as needed)
1/4 cup chopped peanuts
cilantro leaf, chopped,to garnish
lime wedge

Preparation

Prepare noodles as per instruction on the packet, then drain and set aside.
Heat wok and add the oil.
Stir-fry the onion and garlic for a couple of minutes, then add dried shrimp paste and sambal oelek and saute a further minute, or until fragrant.
Add vegetables and toss quickly until cooked but still crunchy.
Finally added prepared noodles with fish sauce, kecap manis and tomato sauce.
Stir through until well flavored and heated through.
Add chicken stock to moisten further if necessary.
Serve garnished with peanuts and cilantro, and offer wedges of lime.