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Indonesian-Style Noodles (Bakmi Goreng)

This Indonesian-style noodle dish recipe—embellished with sprouts, baked tofu, and peanuts—is a great choice when you crave something slightly exotic yet easy to prepare. Photos by Evan Atlas.

Indonesian Noodles

Indonesian-Style Noodles (Bakmi Goreng)

This Indonesian-style noodle dish, embellished with sprouts, baked tofu, and peanuts, is a great choice when you crave something slightly exotic yet easy to prepare.
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Course: Noodles
Cuisine: Asian / Indonesian
Diet: Vegan, Vegetarian
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 to 6
Author: Veg Kitchen

Ingredients

  • 1 8 oz package udon or soba noodles
  • 1/4 cup reduced-sodium soy sauce
  • 3 tbsp natural granulated sugar
  • 1 tbsp neutral vegetable oil
  • 3 –4 cloves garlic minced
  • 8 oz baked tofu finely diced
  • 8 oz fresh bean sprouts use a 15 oz can, drained, in a pinch
  • 4 –6 scallions sliced
  • 1 –2 tsp grated fresh ginger
  • dried hot red pepper flakes or hot sauce to taste
  • peanuts chopped, for garnish

Instructions

  • Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
  • Meanwhile, stir the soy sauce and 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 for 2 minutes, or until lightly golden.
  • Add the tofu and continue to sauté until it becomes golden on most sides, stirring often.
  • Add the bean sprouts, scallions, and ginger. Raise the heat to medium-high and stir-fry just until the sprouts are slightly wilted, about a minute.
  • Add the cooked, drained noodles to the pan along with the soy sauce mixture and dried hot pepper flakes or hot sauce (or, you can pass them around).
  • Stir everything together and stir-fry until the mixture is well heated through.
  • Serve at once, passing around the chopped peanuts for garnishing individual servings.

 

 

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