Indonesian Noodles (Bakmi Goreng)
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.
- Here are more recipes using Asian noodles.
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