SWEETCORN BAMI GORENG

Step 1

Peel the LeaderBrand Sweetcorn cobs of the outer husks and silk. Heat a pot of water and steam or boil cobs until tender. Drain and slice the kernels away from the cob using a sharp knife and set aside.

Step 2

Cook noodles in boiling water, cook according to packet instructions. Drain, refresh in cold water and drizzle with 1 tablespoon of the peanut oil, set aside.

Step 3

Heat a wok or large frying pan with 2 tablespoons peanut oil, over medium-high heat. Fry the sliced chicken, turning it until cooked through and golden. Remove and set aside. In the same wok add the sliced leeks, sweetcorn kernels and cabbage. Stir fry until cabbage wilts.

Step 4

Return the chicken to the wok and toss it together with the curry powder, ketcap manjis, crumbled chicken stock cube, ginger, garlic, and sambal olek. Add the noodles and toss together.

Step 5

Add beansprouts and toss well to combine. Season to taste with extra Ketcap Manis or Sambal Oelek. Divide between bowls and garnish with fried shallots, chilli slices (optional).

Serve hot.

Tip: For authentic Bami goring flavouring, substitute the chicken stock cube for 1 teaspoon blachan which is a concentrated shrimp paste.

SWEETCORN

Bigger, sweeter, and creamier! LeaderBrand’s sweetcorn is New Zealand’s best, harvested fresh from the field and transported straight to your local supermarket.

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• 2 LeaderBrand Sweetcorn Cobs
• 500g thin noodles (check the packaging if dairy-free)
• 3 tbsp peanut oil
• 2 chicken breasts, skinless, sliced thin
• 1 leek, sliced, cleaned
• 2 cups sliced bok choy or cabbage
• ¼ cup ketjap manis
• 1 tbsp curry powder
• 1 chicken stock cube, crumbled
• 2cm piece ginger peeled and grated
• 4 cloves garlic, minced
• 1 tsp sambal oelek (can be substituted with minced chilli or fresh chilli)
• 1 cup mung bean sprouts

To Serve:

• Fried onions