Bami (Chinese Style)

by Pauline Chavannes de Senerpont Domis · Published February 26, 2026 · Updated February 26, 2026

I can actually eat bami anytime. Bami are noodles. According to Beb, this bami has a Chinese preparation. It uses “Chinese mushrooms,” for example. I don’t know what those are, but I still have dried shiitake mushrooms. So delicious and perfect with this.

Noodles

I also buy thin noodles made from egg. There are all kinds, but I think these go best with this preparation. Beb recommends half a kilo of noodles, by the way. That’s really too much for this dish. I think the ratio is completely off. I use 250 grams. That way, the vegetables, meat, and mushrooms are evenly distributed. If you leave out the soaking of the mushrooms, you can have this dish ready in half an hour. It’s enough for 3 people.

Bami

Bami III (Chinese Preparation) #494
Translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 397.

Ingredients

1/2 kg noodles
1/4 kg lean pork
1 dl stock
2 tablespoons oil

Herbs

2 large leeks
1 tablespoon Chinese mushrooms (dried)
4 large stalks celery
2 tablespoons soy sauce

Soak the dried mushrooms for 1 hour and chop them coarsely when they start to soften.
Cut the leek into pieces of approximately 2 cm and then lengthwise into strings.
Cut the pork into slices and the celery into pieces.
Heat the oil as hot as possible and sear the pork pieces for approximately 2 minutes, stirring well; then reduce the heat.
Add the leek and stir the meat and leek for another 2 minutes.
Add the soy sauce, then the celery and mushrooms, stirring for another 2 minutes. Finish the mixture with the broth and let everything simmer for another 2 minutes.
Mix in the precooked noodles, which have been rinsed cold and covered with boiling water.
Bring the mixture to a boil and then serve immediately.
Garnish the dish with finely chopped parsley, slices of hard-boiled eggs, or omelet strips.

You can prepare this dish completely, so you can have it on the table within 10 minutes. I’ve cooked the noodles, the broth (bought already prepared at the supermarket), the meat is already chopped (I used bami/nasi meat), and the shiitake mushrooms are already soaked.

The vegetables are chopped, and the egg is beaten. I make scrambled eggs instead of omelet, because that’s how my mother always does it.

The meat cooks in the pan for 2 minutes. I fry it in the fat I had left over from fried pancetta. Very tasty. But you can use regular oil, of course.

The vegetables can be added. I stir everything well and let it cook thoroughly over high heat.

When Beb talks about soy, she means salty soy sauce. That’s what goes into this dish. The mushrooms and celery can be added now as well.

I add the cooked noodles all at once, but it’s better to do it in batches so the ingredients are easier to fold in.

I finish the dish with parsley and the scrambled eggs. We eat this with emping, and I also add some red chili sauce. It’s truly delicious. Perfect for lunch too. Selamat Makan.