Bami Goreng

For bami goreng, first clean, peel and chop all the vegetables. Cut ginger and garlic into very thin slices so that they cook quickly and completely during the short frying. Vegetables such as zucchini may be cut into thicker slices, they are already soft and really only need to be heated. Fennel and carrots, on the other hand, should be cut thinner. No matter which vegetables are used, you just have to chop them with chopsticks to match the food and pay attention to the cooking time.

Pluck the leaves off the cilantro and blend them with an egg and 2 tablespoons each of soy sauce and oyster sauce in a small baking bowl and set aside. Then prepare the shrimp (remove the intestines if necessary). Dry the shrimp with paper towels. Along the way, cook the Asian egg noodles according to package directions until al dente, drain and let stand.

Later, heat neutral oil – a few drops of sesame oil won’t hurt – in a frying pan and fry the shrimps very briefly until light brown, they are already cooked and should only be warmed up and at best perfume the oil. Remove immediately with a slotted spoon and set aside on a small plate.

Then add the garlic, ginger, scallions and chili to the oil and stir-fry for about a minute. Add the vegetables (first the firm vegetables, then the soft) and after 3 minutes add the noodles and shrimp. Keep stirring and

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