Bami Goreng (30-minute thick Indonesian noodles)

Name: Bami Goreng (30-minute thick Indonesian noodles)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Indonesian
Ingredients: 4 teaspoons tamari, or soy sauce; 3 tablespoons kecap manis; 3 tablespoon vegan oyster sauce; 4 teaspoons sambal oelek; 1 tablespoon rice vinegar; 1 lb. (452 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 roughly chopped oyster mushrooms; 3 cloves garlic minced; 2 cups chopped napa cabbage; 1 medium carrot, julienne cut or shredded; 1 ½ cups bean sprouts; 2 scallions, thinly sliced; ⅓ cup chopped dry roasted peanuts; Cilantro leaves; Sambal oelek; Lime wedges

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Behold, for I bring unto thee a divine revelation: a 30-minute Bami Goreng recipe that is going to tantalize the absolute heck out of thy taste buds and elevate thy senses! Made with juicy seitan and crispy golden fried tofu, this dish is a heavenly plant-based interpretation of the classic Indonesian noodle dish that shall leave thee doing happy-clappy. (That’s like when you are so happy, that you clap your hands, ok?).

A handpainted small bowl filled with bami goreng garnished with scallions, cilantro, and a lime wedge. Chopsticks, chili sauce, and steamed bok choy on the side.

This is similar to my mie goreng recipe, but with more intense flavor, and thicker noodles that soak up all that dark, romantic, aromatic sauce. Serve it alongside my crispy rice dumplings, or top it with slices of homemade lontong, cooked in banana leaves. It's a great accompaniment to sayur lodeh, the classic Indonesian curry. If you have heard about nasi goreng, but NOT bami goreng, this is a problem, and today we are going to fix that!

This is the perfect combination of tender seitan, crispy fried tofu, and savory noodles, tossed in an aromatic blend of spices and vegetables, and it shall transport thee to the streets of Southeast Asia where you will feel weak in the knees about the gosh darn flavor overload.

Fear not, for this divine dish requires simple ingredients and lightning-quick preparation, making it ideal for a weeknight dinner or meal prep. So, arise and join me in the celestial kitchen as we fire up the wok and rejoice by filling your whole bathtub to the brim with aromatic noodles to which you will want to bathe!

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Jump to:

🥰Why you are going to adore the ever-loving heck outta this recipe
🌶️Notable ingredients in this recipe
📖Step-by-step instructions
💡Serving Ideas
🔪Equipment
🫙Storage & Reheating
👉Top tips
🤷‍♀️FAQ
✌️Other dishes that go great with this:
💣OTHER BANGIN' VEGAN RECIPES
Bami Goreng (30-minute thick Indonesian noodles)

🥰Why you are going to adore the ever-loving heck outta this recipe

Deeeee-friggin-licious: These stir fried noodles are packed with a variety of flavors and aromas, thanks to the aromatic blend of spices and vegetables used. The combination of seitan, fried tofu, and savory noodles creates a perfect balance of textures that will make you so absolutely PSYCHED!
Quick and Easy: With simple ingredients and a preparation time of just 30 minutes, this meal is perfect for those who want to whip up a tasty dinner without spending hours in the kitchen. There is minimal cleanup, and the dish can be prepared from start to finish with just one pot if you hate washing dishes.
Vegan and Packed with Protein: This Bami Goreng recipe is completely vegan and made with wholesome ingredients, making it a healthy and guilt-free indulgence. Seitan and tofu are great sources of protein, while all the veggies provide essential vitamins and minerals.
Perfect for Any Occasion: Whether it's a meal prep for the week, a rushed weeknight dinner, or a weekend potluck gathering where you want to blow people’s minds, this dish is going to be your new boyfriend. For real. Eventually, a time will come when you propose to marry this noodle dish, and then you will grow old together, and live a long happy life in a cottage.

🌶️Notable ingredients in this recipe

bami goreng ingredients laid out and labeled on a piece of craft paper ontop of a stone countertop.

Udon Noodles: Udon is a thick Japanese wheat noodle often used in stir-fry dishes. Many traditional recipes for Bami Goreng use egg noodles, but I hate to harm chickens, so I make the dish with udon noodles, which are also easy to come by. You can use 1lb. (0.45 kg.) of fresh udon noodles, or 8 oz. (226 grams) of dried udon which you will cook to use in the dish. If you can't get udon noodles, you can use thick rice noodles, or even spaghetti noodles to make this dish.

Seitan: Seitan, also known as wheat meat or wheat gluten, is a meat substitute made from simmering wheat gluten in a flavorful broth, or steaming it. I have an incredible recipe you can follow for making the meatiest homemade seitan. If you cannot get seitan, you can substitute it with tempeh or drained canned young green jackfruit..

Oyster Mushrooms (Jamur Tiram): Oyster mushrooms have a delicate texture and a mild flavor. They are a common ingredient in many Asian cuisines and can be found fresh or dried. If you cannot find fresh oyster mushrooms, you can substitute them with other types of mushrooms like shiitake, cremini, or boring old white button mushrooms.

Kecap Manis: Kecap Manis is a thick, sweet soy sauce (almost like thin, dark Indonesian Teriyaki!) made from fermented soybeans or soy sauce and palm sugar. If you cannot find kecap manis, you can make your own easily! Follow my instructions for making homemade kecap manis which you can find in my mie goreng recipe.

Sambal Oelek: Sambal Oelek is a hot-but-not THAT-hot chili sauce made from ground red chili peppers, vinegar, and salt. It is a common condiment in Indonesian cuisine and is often used to add heat and flavor to dishes like Bami Goreng. If you cannot find sambal oelek, substitute it with other hot red pepper sauces like Sriracha, or chili garlic sauce.

Bean Sprouts (Tauge): Bean sprouts are a type of sprouted legume that are commonly used in Asian cuisine, including Bami Goreng. They have a crunchy texture and a slightly sweet, nutty flavor. If you cannot find bean sprouts, you can substitute them with other types of sprouts like alfalfa, mung bean or soybean sprouts.

See the recipe card for quantities and the complete ingredient list.

📖Step-by-step instructions

You wanna see how these yummy noods get made? I will walk you through the whole process. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.

A fork mixes up the stir-fry sauce in a small glass on a woven mat.

Mix the stir-fry sauce ingredients together using a tiny whisk or the tines of a fork and set aside.

Udon noodles are briefly boiled in a small saucepan.

Cook the udon noodles according to the package instructions until they are al dente. Once the noodles are cooked, drain them and rinse them with cold water to stop the cooking process.

Triangles of tofu and torn bits of seitan added to hot oil in a black metal pan.

Heat the canola, peanut, or vegetable oil over high heat in a wok or Dutch oven. Do not use toasted sesame oil, as the flavor will overwhelm this dish.

Add the extra firm tofu and torn seitan pieces to the wok and stir-fry for 7-8 minutes or until they are lightly browned all over.

Pan fried seitan and tofu are set aside in a white ceramic bowl.

Once cooked, remove the tofu and seitan from the wok and set them aside, leaving the hot oil in the pan.

IN the same pan that cooked the seitan and tofu, mushrooms, and onions are sir-fried in whatever oil remains in the pan.

Lower the flame to medium in the same wok and add the diced yellow onion and roughly chopped oyster mushrooms. Stir-fry for 2-3 minutes or until they are fragrant and softened.

Chopped cabbage, julienne cut carrots, and minced garlic are added to the black metal pan with cooking mushrooms.

Next, add the minced garlic cloves, chopped napa cabbage, and julienne-cut carrot to the wok and stir-fry for another 2-3 minutes or until they are slightly softened.

Bean sprouts are stirred into the stir-frying veggies in the pan.

Add the bean sprouts to the wok and stir-fry for another minute or until they are slightly softened.

Stir fry sauce is poured onto the cooking noodles, veggies, tofu, and seitan in the pan.

Pour in the stir-fry sauce which includes tamari or soy sauce, kecap manis, vegan oyster sauce, and sambal oelek, and mix well with the vegetables and tofu/seitan.

Add the cooked udon noodles to the wok and toss together with the vegetables and sauce.

Bami Goreng is placed into an orange bowl to be served.

Once everything is well mixed, serve hot and garnish with sliced spring onions, chopped peanuts, cilantro leaves, sambal oelek, and lime wedges, as desired.

💡Serving Ideas

While Bami Goreng is a true knockout on its own, it also goes together beautifully with so many other dishes! Consider adding some sliced lontong, serving it alongside sayur lodeh, or spicy Korean cucumbers. Some nice appetizers to serve beforehand are kortoprak, chee cheong fun, crispy rice dumplings, or some flaky parotta served with ensaladang talong.

A great dessert to serve after this meal is the classic Indonesian street food sweet Martaback Manis - thick buttery pancake sandwiches with melted chocolate and peanuts. It’s the bomb dot com!

Ketoprak on a white rectangular plate being served alongside a bowl of bami goreng noodles, sayur lodeh, a jar of pickled burdock root, and a banana leaf with Indonesian coconut rice.

🔪Equipment

To make this dish, you will need a few basic pieces of equipment. The most important item is a wok or a thick Dutch oven. This type of pan allows for even heat distribution and makes it easier to stir-fry the ingredients without making a mess of your stovetop.

To make the dish quickly, you will also need a separate pot to cook the udon noodles, which should be boiled according to the package instructions. A colander or strainer is useful to drain the noodles once they are cooked.

To prepare the vegetables, you will need a sharp knife and a cutting board. Scrub the vegetables rather than peeling them. There is trace B12 and other nutrients in the most external skin of root vegetables.

To fry the tofu and seitan, you will need a slotted spoon, spider, or tongs to flip them over and remove them from the pan once they are crispy.

Finally, to mix the stir-fry sauce, you will need a bowl and either a small whisk or fork to combine the ingredients.

🫙Storage & Reheating

"I need a fridge for my wrist, my ice game too cold." - A$AP Rocky

“Uh, speaking of that, here’s how to chill and reheat your noodles” - ADAM $OBEL

❄️Refrigeration

Let the bami goreng cool down to room temperature.
Transfer it to an airtight container or cover the wok with a lid and refrigerate within one hour of cooking.
Bami goreng can be stored in the refrigerator for up to four days.

🔥Reheating on the stove top:

Take the bami goreng out of the refrigerator and transfer it to a non-stick pan or wok.
Add a splash of water or a tiny drizzle of oil to the pan to help reheat the dish without sticking.
Heat the pan on medium-high heat, stirring occasionally until the bami goreng is heated through and steam is visible.
When serving, apply fresh garnishes to add a spark of life back to the dish.

☢️Reheating in the microwave:

Take the bami goreng out of the refrigerator and remove the lid or plastic wrap.
Cover the container with a microwave-safe lid or a damp paper towel.
Microwave on high for 1-2 minutes, stirring halfway through until the dish is heated through.

A handpainted small bowl filled with bami goreng garnished with scallions, cilantro, and a lime wedge. A bamboo steamer with steamed buns, a pile of lontong, a spoonful of sambal, and steamed bok choy on the side.

👉Top tips

Cook the noodles until they are just al dente, as overcooked noodles can become mushy when stir-fried.
Make sure to thoroughly drain the cooked noodles and rinse them with cold water to stop the cooking process and prevent them from sticking together.
Adjust the amount of sambal oelek and other seasonings to your taste preference, as some people may find it too spicy or salty.

🤷‍♀️FAQ

What’s the difference between bami goreng and mie goreng?

Bami Goreng and Mie Goreng (or Mee Goreng) are Indonesian dishes popular in many parts of Southeast Asia. The main difference between the two is the type of noodles used.

Mie Goreng is a stir-fried noodle dish made with thin, yellow noodles called "mie" in Indonesian. These noodles are made from wheat flour and egg and have a slightly chewy texture. Mie Goreng typically includes a variety of vegetables, meat, and spices, and it is often served with a fried egg on top.

On the other hand, Bami Goreng is made with thicker, round noodles called "bami." These noodles are typically made from wheat flour, egg, and water and have a slightly softer texture than mie noodles. Bami Goreng also usually includes vegetables, meat, and spices but may sometimes include additional ingredients like shrimp or tofu.

So, the main difference between Bami Goreng and Mie Goreng is the type of noodles that are used. Mie Goreng is made with thin, yellow noodles, while Bami Goreng is made with thicker, round noodles.

Where is bami goreng from?

Bami Goreng is a popular Indonesian dish that originated in the Dutch East Indies, which is now modern-day Indonesia. The dish is made of stir-fried noodles, vegetables, and sometimes meat, and is typically served with a variety of condiments such as sambal, soy sauce, and lime wedges.

Bami Goreng's origins can be traced back to the Chinese noodle dish called Chow Mein, which was brought to Indonesia by Chinese immigrants during the colonial period. The dish was then adapted to suit Indonesian tastes and ingredients, such as adding kecap manis (sweet soy sauce) and sambal oelek (chili paste).

Ever since the Dutch colonial era, Bami Goreng has become a popular street food in Indonesia and is sold by street vendors in bustling cities like Jakarta and Surabaya. Some vendors who serve the dish also serve mie goreng, which is practically the same dish made with thinner noodles.

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