Bami Goreng (30-minute thick Indonesian noodles)
User Reviews
5
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
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Servings
6 servings
-
Calories
343 kcal
-
Course
Main Course
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Cuisine
Indonesian
Bami Goreng (30-minute thick Indonesian noodles)
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As I sat there, stirring the seitan, the golden, sauce-drenched noodles and tofu in the hot wok, I couldn't help but feel a sense of pleasure. The sizzle of the oil, the aroma of the garlic, the anticipation of the finished product...it was all so intoxicating. And when I sat down to eat my bami goreng after less than 30 minutes from the time I stepped into the kitchen, it was like the world had stopped and all that mattered was these heavenly noodles.
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Ingredients
Stir-fry sauce:
- 4 teaspoons tamari or soy sauce
- 3 tablespoons kecap manis
- 3 tablespoon vegetarian oyster sauce
- 4 teaspoons sambal oelek
- 1 tablespoon rice vinegar
The stir-fried noodles and veggies:
- 450 grams udon noodles or 8 oz. (226 grams) dried udon noodles, fresh
- 3 tablespoons canola oil peanut or vegetable oil
- ½ lb tofu cut into small triangles, extra firm
- 1 ½ cups seitan torn pieces
- 1 yellow onion diced, medium
- 1 cup oyster mushrooms roughly chopped
- 3 cloves garlic minced
- 2 cups Napa cabbage chopped
- 1 carrot julienne cut or shredded, medium
- 1 ½ cups bean sprout
Optional garnishes:
- 2 scallions thinly sliced
- ⅓ cup peanuts dry roasted, chopped
- cilantro leaves
- sambal oelek
- lime wedges
Instructions
- Mix together the stir-fry sauce ingredients with the tines of a fork or a small whisk. While you are cooking the noodles.
- Cook udon noodles according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a wok or Dutch oven, heat oil over high heat. Add tofu and seitan and stir-fry for 7-8 minutes until lightly browned all over. Remove from the wok using a slotted spoon or tongs and set aside.
- Lower the flame to medium under the same wok, add onion, and oyster mushrooms. Stir-fry for 2-3 minutes until fragrant and softened.
- Add garlic, napa cabbage, and carrot to the wok and stir-fry for another 2-3 minutes until slightly softened.
- Add bean sprouts to the wok and stir-fry for another minute until slightly softened.
- Pour in the stir-fry sauce and add the cooked udon noodles tofu and seitan. Stir fry together for 2 more minutes until heated thoroughly.
- Serve hot and garnish with sliced scallions, chopped peanuts, cilantro leaves, sambal oelek and lime wedges, as desired.
Equipments used:
Notes
- Make sure to stir-fry the vegetables in the order listed in the ingredients to ensure even cooking.
- Don't overcook the vegetables, as they should be slightly crisp to add texture to the dish.
- Feel free to adjust the amount of sambal oelek to your preferred level of spiciness.
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
39g
(13%)
Protein
19g
(38%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.03g
(2%)
Sodium
984mg
(41%)
Potassium
349mg
(7%)
Fiber
5g
(20%)
Sugar
13g
(26%)
Vitamin A
1832IU
(37%)
Vitamin C
13mg
(14%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 19g | 38% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Sodium | 984mg | 41% |
| Potassium | 349mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 1832IU | 37% |
| Vitamin C | 13mg | 14% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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