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.
Servings: 6 servings
Calories: 343kcal
Cost: $7.50
Equipment
Ingredients
Stir-fry sauce:
- 4 teaspoons tamari or soy sauce
- 3 tablespoons kecap manis
- 3 tablespoon vegan 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
- 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.
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
Calories: 343kcal | Carbohydrates: 39g | Protein: 19g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 984mg | Potassium: 349mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1832IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 2mg