Fried bami with veggie chicken and egg
with veggies and celery leaf
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Garlic
½ sachet(s)
Nasi-bami spice mix
90 g
Linguine
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
40 g
Veggie chicken pieces
(Contains Egg, Soy, Wheat)
20 milliliters
Ketjap manis
(Contains Soy, Wheat)
5 g
Fresh celery leaves
(Contains Celery)
200 g
Vegetable mix with cabbage
1 piece
Egg
(Contains Egg)
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
Not included in your delivery
½ tablespoon
Sunflower oil
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
1 tablespoon
Water for the sauce
½ teaspoon
[Reduced salt] soy sauce
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water with the stock cube in a lidded pot or saucepan, then boil the pasta for 10 - 12 minutes with the lid on.
- Reserve some of the cooking liquid, then drain and set aside without the lid.
- Crush or mince the garlic.
- Finely chop the celery leaf.
- In a large wok or deep frying pan, heat a drizzle of sunflower oil over medium-high heat.
- Add the garlic, vegetable mix and half of the celery leaf and fry for 4 - 6 minutes.
- Chop the veggie chicken into smaller pieces.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the veggie chicken pieces for 3 - 4 minutes until lightly browned, then stir in the water (see pantry for amount). Fry for 1 more minute until the water has evaporated.
- In a small bowl, combine the ketjap, East Asian-style sauce, soy sauce, Nasi-bami spice mix and sambal to taste.
- When the veggie chicken is done, remove from the pan and set aside. Heat another drizzle of olive oil in the same frying pan and fry the egg.
- Add the pasta, sauce and veggie chicken pieces to the pan with vegetables.
- Fry for 1 - 2 minutes over high heat. If desired, add some of the reserved cooking liquid to taste.
- Season the bami with salt and pepper, then serve on (deep) plates.
- Top with the egg and the rest of the celery leaf.
Did you know... eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of us however don't get enough vitamin D, particularly during the darker winter months.