Bami Goreng with Green Peppers and Shrimp

Ready in 15 minutes | Serves 2

A quintessential first course or a delicious main dish, bami goreng with green peppers and prawns is perfect for a tasty lunch or an ethnic-themed dinner.

Ingredients

Preparation

Take a green pepper , wash it, cut it into strips, and sauté it in a pan for a few minutes. Then, take the shrimp, clean them, removing the black thread, and sauté them in a pan with a drizzle of seed oil. Set both the peppers and shrimp aside.

Move on to cooking the Arnaboldi Bami Goreng . In a shallow, wide saucepan (about 24-26 cm in diameter) , bring 600 ml of unsalted water to a boil. Once the water boils, add the contents of the sachet and cook, stirring occasionally. Cook uncovered until the water is completely absorbed—about 6 minutes —making sure to cook over high heat for the last few minutes so the pasta absorbs the sauce completely.

To make the dish even tastier, add a spoonful of soy sauce , the peppers and the prawns and sauté everything for a few moments, to flavour the dish.

Serve the Bami Goreng while still hot and enjoy it with chopsticks or the more familiar forks.

Recipe by

Giulia Di Luca - Healthy Living from Avocado to Ginger

You always cook with someone in mind, otherwise you're just preparing food.

My passion was born with me, as far back as I can remember, when I helped my mother and grandmother cook. I've experienced two different approaches: my mother cooked light and healthy food, while my grandmother, a Friulian who lived in Liguria, cooked the "classic" traditional and hearty cuisine.
My recipes are born from a mix of the two approaches: quick, nutritious but above all healthy!

To find out more about Giulia Di Luca, visit her Giallo Zafferano blog, Healthy Life from Avocado to Ginger .