Bami goreng with vegetables and egg

Ingredients

• 250 g egg noodles (or other noodles of your choice)
• 1 onion
• 3 garlic cloves
• 1 red bell pepper
• 1 carrot
• 1 leek (light green part only)
• 3 eggs
• 3 tbsp ketjap manis
• 1 tbsp ketjap asin
• 1 tsp sesame oil
• 1 tsp sambal oelek (more to taste)
• 2 tbsp sunflower oil
• 3 spring onions, sliced (for serving)
• Crispy fried onions to taste

Instructions

1. 1

   Cook the noodles according to the package until al dente. Rinse with cold water and let drain. Toss with a small splash of oil so the noodles don't clump together.Slice the onion into half rings, finely chop the garlic, cut the bell pepper into strips and the leek into thin rings. Grate the carrot or cut it into thin matchsticks.Heat a generous splash of sunflower oil in a large frying pan over high heat. Fry the onion and garlic for 2 minutes until translucent.Add the sambal oelek and fry for 30 seconds. Then toss in the bell pepper, carrot and leek. Stir-fry everything for 3 minutes over high heat so the vegetables get some colour but still retain a bite.Push the vegetables to the edge of the pan. Break the eggs into the centre and scramble them quickly. Let them almost set and then mix them through the vegetables.Add the drained noodles to the pan. Pour over the ketjap manis, ketjap asin and sesame oil. Toss everything well and cook for another 2 minutes over high heat so the noodles lightly caramelize.Taste and adjust with extra ketjap or sambal as desired. Serve immediately and garnish with fresh spring onions and, if you like, fried onions.