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-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.Print Pin Rate Email
Servings: 4 to 6
- 1 8 oz package udon or soba noodles
- ¼ 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
- 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.
Calories: 117kcal | Carbohydrates: 17g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 542mg | Potassium: 163mg | Fiber: 2g | Sugar: 12g | Vitamin A: 132IU | Vitamin C: 11mg | Calcium: 94mg | Iron: 2mg
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- Here are more recipes using Asian noodles.
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