📝 About This Recipe
A beloved staple of Dutch 'muur' snack culture, the Bami Schijf is a brilliant fusion of Indonesian-inspired stir-fried noodles encased in a shatteringly crisp breaded shell. This version reimagines the deep-fried snack for the air fryer, delivering that signature crunch and savory, umami-rich interior without the heavy oil. Perfectly spiced with sambal and ketjap manis, these noodle discs are a nostalgic trip to the streets of Amsterdam in every bite.
🥗 Ingredients
Noodle Base
- 250 grams Mie noodles or thin egg noodles (cooked, drained, and finely chopped)
- 1 tablespoon Vegetable oil
- 150 grams Ground pork or chicken (optional, can substitute with finely chopped mushrooms)
- 1 Small onion (very finely minced)
- 2 Garlic cloves (minced)
Seasoning & Binder
- 3 tablespoons Ketjap Manis (Sweet Soy Sauce) (essential for authentic flavor)
- 1 teaspoon Sambal Oelek (adjust for desired heat)
- 1 teaspoon Curry powder (Dutch-style mild yellow curry)
- 1/2 Beef or vegetable bouillon cube (crumbled finely)
- 2 tablespoons Cornstarch (dissolved in 2 tbsp water)
- 1 teaspoon Gelatin powder (helps the discs hold shape when heated)
The Breading (The Crunch)
- 1/2 cup All-purpose flour
- 2 Eggs (beaten with a splash of water)
- 1.5 cups Panko breadcrumbs (for extra air-fried crunch)
- 1 Cooking oil spray (high smoke point like avocado or canola)
👨🍳 Instructions
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1
Cook the mie noodles according to package instructions until al dente. Drain thoroughly and use kitchen shears to chop them into very small pieces (about 1/2 inch long). Set aside.
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2
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sauté the minced onion and garlic until soft and fragrant, about 3 minutes.
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3
Add the ground meat (or mushrooms) to the skillet, browning it completely while breaking it into very fine crumbles. Stir in the curry powder and crumbled bouillon.
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4
Lower the heat and add the chopped noodles to the skillet. Stir in the ketjap manis and sambal oelek until the noodles are evenly coated and dark brown.
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5
Whisk the gelatin powder into the cornstarch slurry, then pour this into the noodle mixture. Stir constantly for 2 minutes until the mixture becomes sticky and clumps together. Remove from heat.
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6
Spread the noodle mixture onto a flat baking tray in an even layer. Press it down firmly. Cover with plastic wrap and refrigerate for at least 3 hours (preferably overnight) until completely firm.
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7
Once chilled and solid, use a round cookie cutter (about 3 inches wide) or a glass to cut out discs. You can also shape them by hand into thick hockey-puck shapes.
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8
Set up your breading station: one bowl with flour, one with the beaten eggs, and one with panko breadcrumbs.
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9
Coat each noodle disc first in flour (shaking off excess), then dip in the egg wash, and finally press firmly into the panko until fully encrusted.
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10
Preheat your air fryer to 400°F (200°C) for 5 minutes.
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11
Lightly spray the air fryer basket with oil. Place the discs in the basket, ensuring they do not touch. Spray the tops of the discs generously with cooking oil to ensure browning.
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12
Air fry for 12-15 minutes, flipping halfway through and applying another light spray of oil, until the exterior is a deep golden brown and exceptionally crispy.
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13
Let the Bami Schijven rest for 3-5 minutes before serving; the interior will be very hot and needs a moment to set.
💡 Chef's Tips
Chilling the mixture is the most critical step; if it's not cold, the discs will fall apart in the air fryer. For the most authentic flavor, ensure you use 'Ketjap Manis' rather than regular soy sauce, as the sugar content provides the necessary stickiness and depth. If you want an even thicker crust, perform a 'double breading' by dipping in egg and crumbs a second time. To make these vegetarian, simply omit the meat and bouillon, using finely diced shiitake mushrooms and vegetable stock powder instead. Spray the discs thoroughly with oil; since air fryers use air, the oil spray is what mimics the deep-fried golden color.
🍽️ Serving Suggestions
Serve with a side of spicy peanut sauce (Sataysaus) for the ultimate Dutch experience. A dollop of Joppiesaus or high-quality mayonnaise with a swirl of Sriracha is a fantastic alternative. Pair with a cold Dutch pilsner or a crisp lager to cut through the savory richness. Serve alongside a fresh cucumber salad (Atjar Tjampoer) to provide a vinegary crunch that balances the fried snack.