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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
Keyword:
Bakmi Goreng, Indonesian-style noodle dish
Prep Time:
25
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
to 6
Calories:
117
kcal
Author:
Veg Kitchen
Ingredients
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
US Customary
-
Metric
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
Calories:
117
kcal
|
Carbohydrates:
17
g
|
Protein:
8
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Sodium:
542
mg
|
Potassium:
163
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
132
IU
|
Vitamin C:
11
mg
|
Calcium:
94
mg
|
Iron:
2
mg
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