Noodle-Bami

Bami for the noodle lovers.

Cooking noodle is effortless, what you need is cook the noodle in hot spicy stock.  Bring the stock to simmer, add in the noodle,  cook and stir for a few minutes until the noodle is heated through.

I cooked spatchcock or young chicken with tamarind to garnish my egg noodle. It was a tasty, light dish for a good meal.  I serve the cooked spatchcock on a bed of noodle which is rested on cabbage leaves ( I was thinking of my mother, she loved to have a noodle on full fresh cabbage leaves)

Noodles garnished with braised tamarind Add spat hock.

Cooking the Spatchcock

1 spatchcock

1 tablespoon tamarind pulps, soak to soften

Salt to taste

Rub the spatchcock with salt and softened tamarin pulps to marinade for 45 minutes

To cook

Place the chicken on a heavy-based pot, cook on low heat for 55 minutes

Take it off the stove, open the pot, drizzle with sweet soy and keep in the pot until you are ready to cook the noodles

The sauce

Take some of the meat juices about three tablespoons to make a sauce

Add 1 teaspoon flour onto the juice and half cup of water

Mix them together, and cook until bubbly, adjust the seasoning

To cook the noodle
250 g ready cooked noodle (Hokkien)
Chopped chives and fried shallots
Seasoning: salt, pepper and soy
Using the pot of cooking the spatchcock, take the meat out
Use the juices, added up a cup of water
Bring to simmer, add in the noodle and chives
Cook, stir and toss, until the noodles are hot, add and adjust the seasoning
Transfer the noodle on a serving platter, place it on cabbage leaves
Garnished with spatchcock pieces and drizzle with the sauce

Enjoy the dish hot or room temperature.


Another way to cook noodle,  easy dinner to prepare on a busy day!



Until Next Post
Susy