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5.0 from 6 votes

Bami Goreng (30-minute thick Indonesian noodles)

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 343 kcal
Course: Main Course
Cuisine: Indonesian

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 fresh udon noodles or 8 oz. (226 grams) dried udon noodles
  • 3 tablespoons canola peanut or vegetable oil
  • ½ lb extra firm tofu cut into small triangles
  • 1 ½ cups torn pieces of seitan
  • 1 medium yellow onion diced
  • 1 cup oyster mushrooms roughly chopped
  • 3 cloves garlic minced
  • 2 cups chopped Napa cabbage
  • 1 medium carrot julienne cut or shredded
  • 1 ½ cups bean sprouts
Optional garnishes:
  • 2 scallions thinly sliced
  • ⅓ cup chopped dry roasted peanuts
  • cilantro leaves
  • sambal oelek
  • Lime wedges

Instructions

    Cup of Yum
  1. Mix together the stir-fry sauce ingredients with the tines of a fork or a small whisk. While you are cooking the noodles.
  2. Cook udon noodles according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
  3. 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.
  4. Lower the flame to medium under the same wok, add onion, and oyster mushrooms. Stir-fry for 2-3 minutes until fragrant and softened.
  5. Add garlic, napa cabbage, and carrot to the wok and stir-fry for another 2-3 minutes until slightly softened.
  6. Add bean sprouts to the wok and stir-fry for another minute until slightly softened.
  7. 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. 
  8. Serve hot and garnish with sliced scallions, chopped peanuts, cilantro leaves, sambal oelek and lime wedges, as desired.

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

Calories 343kcal (17%) Carbohydrates 39g (13%) Protein 19g (38%) Fat 13g (20%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.03g Sodium 984mg (41%) Potassium 349mg (10%) 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

% 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.