Surinamese Bami with Omelette

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

Cucumber, mushrooms, courgette, white onion, spring onion, garlic, fresh leaf celery and lovage, Chinese 5 spices (star anise, fennel seeds, Szechuan pepper, cinnamon, cloves), curry massala (contains coriander seeds, turmeric and mustard seeds), pasteurised free-range egg, whole grain spaghetti, ginger syrup, gluten-free ketjap manis, gluten-free soy sauce, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.

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

Microwave

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 minMarleen's choice

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 be used in the oven, transfer to an oven dish.

Energy144,14 kcal

Protein7,96 g

Fat3,45 g

of which saturated0,73 g

Carbohydrates16,95 g

Dietary fibre2,62 g

Salt0,37 g

Average weight: 275 g