Entree: French Guiana – Southern Culinary Region – Bami (Stir-fried egg noodles with seasoned meat and vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) fresh egg noodles
- 1 lb (454 g) boneless skinless chicken thighs, cut into thin strips
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) dark soy sauce or sweet soy (kecap manis)
- 2 tbsp (30 ml) vegetable oil
- 3 cloves (9 g) garlic, minced
- 2 shallots, thinly sliced
- 1 cup (130 g) shredded green cabbage
- 1 cup (125 g) carrots, julienned
- 2 large eggs, beaten
- 3 scallions, sliced on the diagonal
- 1 tsp (5 ml) sesame oil
- Salt and freshly ground black pepper to taste
- Lime wedges for serving

Instructions

1. Bring a large pot of salted water to a boil, blanch the egg noodles 1–2 minutes until just tender, drain and toss with 1 tsp (5 ml) oil to prevent sticking; set aside.
2. Toss the chicken strips with 1 tbsp (15 ml) soy sauce and a pinch of black pepper; let rest 10 minutes.
3. Heat 1 tbsp (15 ml) vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble quickly until just set, then remove and slice into ribbons; transfer to a plate.
4. Add the remaining 1 tbsp (15 ml) oil to the wok. Stir-fry the chicken strips until browned and cooked through, about 4–5 minutes; remove and set aside.
5. Add a little more oil if needed and sauté the shallots and garlic until fragrant, about 1 minute. Add carrots and cabbage and stir-fry until slightly softened, about 2–3 minutes.
6. Return the chicken and egg ribbons to the wok. Add the drained noodles, remaining 1 tbsp (15 ml) soy sauce, oyster sauce, and dark/sweet soy. Toss vigorously to combine and heat through, adding 1–2 tbsp (15–30 ml) water if the mixture seems dry.
7. Stir in the sesame oil and sliced scallions. Taste and adjust seasoning with salt, pepper, or additional soy sauce.
8. Transfer to a serving platter, garnish with lime wedges, and serve hot.