Surinamese Bami with Omelette

I love making Surinamese bami for my family on the weekends. As soon as the pan hits the table, everyone dives in! I mix in cubes of omelette with the bami, and serve it alongside a bowl of sweet and sour cucumber. Surinamese bami is typically made with spaghetti, and I use the whole grain variety.

cucumber, mushrooms, courgette, carrot, white onion, spring onion, garlic, fresh leaf celery, lovage, Chinese 5 spices (coriander, cinnamon, cardamom, allspice, mustard flour, anise, bay leaf), curry massala (contains coriander seeds, turmeric, and mustard seeds), pasteurised free-range egg, whole grain spaghetti [gluten], ginger syrup, gluten-free soy sauce, gluten-free ketjap manis [soy], organic vegetable stock, white wine vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: ei, gluten, mosterd, selderij, soja, sulfiet.

MicrowaveMarleen's choice

Heat the bami loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Serve with the cucumber (cold).

Oven — 200°C, 10-25 min

Preheat the bami covered with an oven-safe plate or aluminium foil for 10-15 minutes (1 person) to 20-25 minutes (2 or more persons). Serve with the cucumber (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy144,14 kcal

Fat3,45 g

of which saturated0,73 g

Carbohydrates16,95 g

Dietary fibre2,62 g

Protein7,96 g

Salt0,37 g

Average weight: 275 g