Bami goreng: hearty lunch, dinner or festive table

1. Cut the leek into slices, garlic, ginger and green onions - as small as possible.

2. We chop half a fork of Chinese cabbage on a grater, grate carrots on a medium grater.

3. In a large cauldron, heat up 1 tbsp. vegetable oil and fry the vegetables over high heat for 10 minutes, stirring until they are reduced by half.

4. Cut the pork into very thin strips. The thinner the strips, the faster the meat will cook.

5. In the remaining oil in a wok, fry the meat until soft for 20 minutes, stirring occasionally. If the juices that the meat will release are not enough, add a little water. After the meat becomes soft, pour soy sauce into it and add a little sambal, simmer for another 5-7 minutes.

6. ATTENTION: it is the addition of sambal (Asian spicy adjika) that makes the dish spicy. Adjust the degree of spiciness to your taste.

7. Now we spread the fried vegetables to the meat.

8. Boil the noodles according to the instructions on the package, without cooking it for a couple of minutes. Drain the water from the noodles. We spread the noodles in a wok pan to the rest of the ingredients and fry everything together over medium heat for another 5-7 minutes, stirring constantly.

9. Craftsmen can move some of the noodles aside and cook an egg omelette in the same wok, I cooked the omelette separately by simply driving the eggs into a pan greased with vegetable oil and mixing the eggs with a spatula.

10. Add the egg pieces to the bami goreng and mix everything again.

11. Serve the dish hot. Bami goreng is a self-sufficient dish, but if you wish, you can serve it with a salad of fresh vegetables.

Bon appetit!