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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Asian / Indonesian
8 oz package udon or soba noodles
reduced-sodium soy sauce
natural granulated sugar
neutral vegetable oil
–4 cloves garlic
fresh bean sprouts
use a 15 oz can, drained, in a pinch
–2 tsp grated fresh ginger
dried hot red pepper flakes or hot sauce
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.
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