Name: Indonesian Fried Noodles
Cook time: 1 1/4 hour
Total time: 1 1/4 hour
Yield: Makes 4 to 6 servings
Ingredients: 3 large shallots (6 ounces); 1/2 cup peanut or vegetable oil; 1 pound fresh flat Chinese stir-fry egg noodles (not cooked); 1/2 cup reduced-sodium chicken broth or water; 3 tablespoons ketjap manis (Indonesian sweet soy sauce); 1 1/2 tablespoons Asian fish sauce; 1 tablespoon sambal oelek or Sriracha (Southeast Asian chile sauce), or to taste; 1/2 teaspoon black pepper; 3/4 teaspoon salt; 1 (14- to 16-ounce) package firm tofu; 4 large eggs; 2 large onions, halved lengthwise, then cut crosswise into 1/2-inch slices (4 cups); 2 teaspoons finely chopped garlic; 1/4 teaspoon minced fresh red or green Thai or serrano chile, including seeds; 6 ounce snow peas, cut diagonally into 1-inch pieces (2 cups); 6 ounce Chinese long beans or haricots verts, cut crosswise into 2-inch pieces (1 1/2 cups); 2 scallions, cut diagonally into very thin slices; Garnish: sliced cucumber; sliced tomatoes; lime wedges; sambal oelek or Sriracha (Southeast Asian chile sauce); an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok

Bahmi goreng

You'll be hard-pressed to refuse seconds of this irresistible stir-fry. Tender Chinese egg noodles, crisp green snow peas, and Chinese long beans mingle with plenty of rich, garlicky sauce. Cubes of tofu and shredded omelet add even more texture.

Cooks' notes:

·Shallots can be fried 1 day ahead and cooled completely, then kept in an airtight container at room temperature.
·Fresh lo mein noodles (not cooked) can be substituted for stir-fry noodles. Boil until just tender, 2 to 3 minutes (or follow package directions), then proceed with recipe.

Recipe notes

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