Bami Goreng

For the bami goreng, prepare the beans ready to cook. Pre-cook in not too much salted water for 8 to 12 minutes, depending on size and quality. Drain the beans and rinse with cold water.

Carefully clean the scallions and celery, cut away the ends of the stalks. Peel the beet. Cut the vegetables into evenly thin stalks about 5 cm long.

Remove the peel from the garlic and ginger and chop very finely. Halve the chili pepper lengthwise, remove the seeds and cut into very fine strips.

Cook the egg noodles in enough boiling salted water. Drain, rinse with cold water and drain well.

Cut the meat first into slices barely the thickness of a finger, then into strips. Season with salt and pepper.

Heat the oil well in a wok or possibly in a large frying pan. Meanwhile, roast the meat in it for 1-1 1/2 minutes. Take out.

Add vegetable strips, beans, garlic, ginger and chili pepper. Add the curry-herb mixture and roast for about 5 minutes, turning continuously.

Then add the meat, stir in the egg noodles and shrimps and heat the whole thing again well. Season with salt, pepper and soy sauce.

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