Indonesian Noodles (Bakmi Goreng)

This Indonesian-style noodle dish, embellished with sprouts, baked tofu, and peanuts, is a great choice when you long for something slightly exotic yet easy to prepare.

Serves: 4 to 6

  • 12 ounces udon or soba noodles
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 tablespoon olive or peanut oil
  • 3 to 4 cloves garlic
  • 8 ounces fresh bean sprouts
  • 6 to 8 scallions, sliced
  • 1 to 2 teaspoons grated fresh ginger
  • 8 ounces extra-firm tofu or baked tofu, diced
  • Chopped peanuts for garnish, optional

Cook the noodles in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, stir the soy sauce and brown sugar together in a small bowl and set aside.

Heat the oil in a wok or stir-fry pan. Add the garlic and sauté over low heat, stirring, for 2 minutes, or until lightly golden. Add the bean sprouts, scallions, and ginger. Raise the heat to medium-high and stir-fry just until the sprouts are slightly wilted, about 3 to 4 minutes.

Add the cooked, drained noodles and the tofu to the wok along with 3 tablespoons of the soy sauce mixture. Stir-fry another 4 to 5 minutes, or until the mixture is well heated through.

Serve at once, passing around the extra soy sauce mixture to anyone who wants more, as well as the optional chopped peanuts.



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