Recipe (english)

Bami Goreng with duck

Bami Goreng with duck

Bami Goreng with duck is best prepared in a wok or a large pan. For Bami Goreng with duck first egg noodles, Mie in a bowl fill, with boiling water pour over and about 5 minutes leave to draw. Egg noodles, Mie in a sieve pour and let drain well. Prepare the vegetables and put them in bowls. Peel the carrots and cut into fine strips. Pour the soybeans into a sieve, rinse and drain. Cut China cabbage into leaves and remove the thick middle stalk. Cut the green leaves into fine strips. To calculate the calories, I only weighed the leaf green. Peel onions, halve and cut into strips. Peel garlic and cut into fine slices. Cut the duck breast at an angle several times on the skin side and season with salt and pepper. Preheat the oven to 50° and warm the plates in it. Heat 1 tablespoon soy oil in a wok or pan and fry the ducks breast on the skin side for about 2-3 minutes until browned. Continue frying the duck breast at medium temperature for about 15-18 minutes, turning several times. Wrap the duck in aluminium foil and let it rest in the oven. Heat the soy oil in a wok and sauté the vegetables briefly while stirring. Add the egg noodles and fry briefly. Season Bami Goreng with sweet soy sauce and a level teaspoon Sambal Oelek. Cut the duck into slices. Serve Bami Goreng with duck on preheated plates.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
731 kcal
46 g
39 g
41 g

(C)opyright by Marions Kochbuch