Vegan Bakmi Ayam Jamur
Elevate your noodle game with this satisfying and flavor-packed Vegan Bakmi Ayam Jamur, a plant-based twist on an Indonesian classic. Featuring tender wheat noodles tossed in a savory, umami-rich sauce made with soy sauce, kecap manis, and sesame oil, this dish is loaded with juicy oyster mushrooms, hearty vegan chicken pieces, and vibrant bok choy for a delicious medley of textures and flavors. Perfectly seasoned with garlic, shallots, and a hint of black pepper, every bite offers a comforting and aromatic experience. Finished with fresh green onions and crispy fried shallots, this quick and easy recipe comes together in under an hour for a wholesome, vegan-friendly meal that's sure to impress. Explore the authentic taste of this beloved Southeast Asian favorite from the comfort of your kitchen!
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Recipe Information
Ingredients
- 400 grams Dried wheat noodles
- 4 tablespoons Soy sauce
- 2 tablespoons Kecap manis (sweet soy sauce)
- 2 tablespoons Sesame oil
- 4 Garlic cloves, minced
- 2 Shallots, finely chopped
- 200 grams Oyster mushrooms, sliced
- 200 grams Vegan chicken pieces
- 250 milliliters Vegetable broth
- 2 bunches Bok choy, chopped
- 2 Green onions, chopped
- 1 tablespoon Fried shallots
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of water to boil. Add a pinch of salt and cook the noodles according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the minced garlic and chopped shallots. Sauté for about 2-3 minutes until fragrant.
Add the sliced oyster mushrooms to the skillet and sauté for another 4-5 minutes until the mushrooms are tender and slightly browned.
Stir in the vegan chicken pieces and cook for another 3 minutes.
Pour in the vegetable broth, soy sauce, and kecap manis. Stir well to combine and reduce the heat to medium. Let the mixture simmer for about 5 minutes to allow the flavors to meld together.
In a small separate pot, blanch the bok choy in boiling water for about 1-2 minutes until just tender. Drain and set aside.
Add the cooked noodles to the skillet with the mushroom and vegan chicken mixture. Toss everything together until the noodles are well-coated in the sauce. Season with salt and black pepper to taste.
Divide the noodles into serving bowls, top with blanched bok choy, and garnish with chopped green onions and fried shallots.
Serve hot and enjoy your vegan Bakmi Ayam Jamur!
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7315 mg | 318% | |
| Total Carbohydrate | 401.7 g | 146% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 36.0 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 856 mg | 66% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4494 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
