Bahml Coreng Recipe



 Fine egg noodles8 Ounce (Vermicelli)
 Peanut oil4 Tablespoon
 Onion1 , finely chopped
 Garlic2 Clove (10 gm), crushed
 Green ginger1 Inch, peeled, finely chopped (Fresh Ones)
 Blachan1⁄2 Teaspoon (Dried Shrimp Paste)
 Dried chilies/Sambal ulek1 Teaspoon
 Skinless boneless chicken breast1 , cut into thin strips
 Frozen shrimp1⁄2 Cup (8 tbs), thawed
 Stalk celery1 Large, sliced
 Chinese cabbage/White cabbage2 , shredded
 Soy sauce2 Tablespoon
 Chopped peanuts1 Tablespoon (For Garnish)
 Scallions2 , chopped (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2102 Calories from Fat 760

% Daily Value*

Total Fat 85 g130.8%

Saturated Fat 14.3 g71.6%

Trans Fat 0 g

Cholesterol 572.6 mg

Sodium 3543.4 mg147.6%

Total Carbohydrates 222 g74%

Dietary Fiber 28.1 g112.4%

Sugars 38.8 g

Protein 132 g263.5%

Vitamin A 1540.4% Vitamin C 1300.8%

Calcium 193.1% Iron 134.6%

*Based on a 2000 Calorie diet


Cook the noodles in boiling salted water for 3 to 5 minutes, or until they are just tender.
Drain and rinse under cold running water, then set aside.
Heat the oil in a large deep frying-pan.When it is hot, add the onion, garlic, ginger, blachan and sambal ulek and stir-fry for 3 minutes.
Stir in the chicken and prawns (shrimp) and cook for a further 2 minutes.
Add the celery and cabbage and stir-fry for 2 minutes.
Stir in the noodles and cook for a further 2 to 3 minutes, or until they are heated through.
Stir in the soy sauce.
Transfer the mixture to a large, warmed serving bowl and garnish with the chopped peanuts and spring onions (scallions) before serving.