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
Save
Servings: to 6
Ingredients
- 1 8 oz package udon or soba noodles
- ¼ cup reduced-sodium soy sauce
- 3 tablespoon natural granulated sugar
- 1 tablespoon 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 teaspoon 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.
Nutrition (Estimate per Serving)
Calories: 117kcalCarbohydrates: 17gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 542mgPotassium: 163mgFiber: 2gSugar: 12gVitamin A: 132IUVitamin C: 11mgCalcium: 94mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
