Indonesian Bahmi Goreng - cooking recipe

Ingredients

250 g pork, diced & fried
500 g egg noodles (specifically Chinese egg noodles)
250 g bean sprouts
1 small bok choy, sliced (Chinese cabbage)
1 head celery, sliced
1 small cauliflower, small chunks
4 leeks, sliced
1 1/4 cm ginger, finely chopped
4 garlic cloves, finely chopped
6 onions, chopped (use 4 for garnish)
1/4 teaspoon shrimp paste (Terasi)
1/2 teaspoon spiced chili paste (Sambal Oelek)
1 teaspoon soy sauce (Ketjap Manis)
salt
1 teaspoon black pepper
peanut oil, as required
For Garnish
2 large eggs, omelet cut into strips
4 chopped onions, fried in hot oil
2 lemons or 2 spiced gherkins, sliced
shrimp crackers, prepare as per directions on packet (optional)

Preparation

Serving: Serve the prepared Bahmi Goreng on a large flat dish and garnish with the fried onions, strips of omelet and slices of lemon (I prefer slices of spice gerkins).
Also serve with deep fried prawn crackers (optional) and a small jug of ketjap manis.
In a wok using a little moderately hot peanut oil, fry two of the onions and garlic.
When the onions become transparent, add the following: ginger, black pepper, cauliflower and celery.
Stir-fry until vegetables are half-cooked.
Now add the following: cabbage, leeks, bean sprouts, pork, ketjap manis, shrimp paste& salt.
In a large pot of boiling water on high heat, immerse the egg noodles.
Separate them with a fork as soon as they hit the water and boil for 3-4 minutes.
NO LONGER as they will cook further when mixed with the vegetables.
When the noodles are cooked, pour them into a colander and rinse with cold water.
To prevent the noodles from becoming a solid mass, separate them again as you rinse.
On a low heat, mix the noodles with the cooked vegetables and add the Sambal Oelek.
Using a different pan, fry the remaining onions in hot oil until they are brown and crisp.
Make an omelet using the 2 whisked eggs and cut into strips.