Vegetarian Bami Goreng
Transport your taste buds to the vibrant streets of Indonesia with this irresistible Vegetarian Bami Goreng. Packed with colorful, crisp vegetables like carrots, snap peas, and red bell peppers, this dish combines tender egg or rice noodles with golden stir-fried tofu for a hearty yet wholesome meal. Infused with the rich flavors of soy sauce, sweet kecap manis, and a hint of ground coriander, every bite delivers the perfect balance of savory, sweet, and umami. Quick to prepare in just under 45 minutes, this stir-fried noodle dish is a satisfying plant-based option for weeknight dinners or dinner parties. Garnished with fresh cilantro, bean sprouts, and a squeeze of lime, it's as visually stunning as it is delicious. Perfect for fans of Asian-inspired cuisine, this easy-to-make Bami Goreng will become an instant favorite among vegetarians and noodle lovers alike!
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Recipe Information
Ingredients
- 300 g egg noodles or rice noodles
- 2 tablespoons vegetable oil
- 1 large onion, finely sliced
- 3 cloves garlic cloves, minced
- 2 medium carrots, julienned
- 1 red bell pepper, thinly sliced
- 100 g snap peas, trimmed
- 3 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 teaspoon ground coriander
- 200 g tofu, cubed
- 3 spring onions, chopped
- 100 g bean sprouts
- 1 lime, cut into wedges
- 20 g fresh cilantro, chopped
- 1 to taste salt and pepper
Instructions
Cook the noodles according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the cubed tofu and stir-fry until golden brown on all sides. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion and minced garlic, stir-frying for about 2 minutes until the onion becomes translucent.
Add the carrots, red bell pepper, and snap peas to the pan and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Stir in the cooked noodles, soy sauce, sweet soy sauce, and ground coriander, tossing everything together until well combined and the noodles are heated through.
Return the tofu to the pan and gently toss with the noodles and vegetables.
Add the bean sprouts and chopped spring onions, tossing everything together for another minute.
Season with salt and pepper to taste.
Serve the Bami Goreng hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 2798 mg | 122% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 45.3 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1014 mg | 78% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2388 mg | 51% | |
*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.
