Vegan Bakmi Ayam Jamur
Experience the bold and savory flavors of **Vegan Bakmi Ayam Jamur**, a plant-based twist on the beloved Indonesian comfort food. This recipe features springy wheat noodles tossed in a rich, umami-packed sauce made with soy sauce, kecap manis, and fragrant sesame oil. Tender oyster mushrooms and vegan chicken create a hearty, satisfying topping, while fresh bok choy and crisp fried shallots provide a delightful contrast in texture and flavor. Perfectly balanced and bursting with authentic spices, this dish is easy to make in just under an hour and is sure to impress vegans and non-vegans alike. Whether you're craving a wholesome weeknight dinner or exploring global cuisine, this **vegan noodle recipe** is a must-try for lovers of Indonesian food.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
Add the sliced oyster mushrooms to the skillet and sauté for another 4-5 minutes until the mushrooms are tender and slightly browned.
Step 4
Stir in the vegan chicken pieces and cook for another 3 minutes.
Step 5
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.
Step 6
In a small separate pot, blanch the bok choy in boiling water for about 1-2 minutes until just tender. Drain and set aside.
Step 7
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.
Step 8
Divide the noodles into serving bowls, top with blanched bok choy, and garnish with chopped green onions and fried shallots.
Step 9
Serve hot and enjoy your vegan Bakmi Ayam Jamur!
Nutrition Facts
| Serving size | (1812.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2453.8 |
| Total Fat 50.4g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 12.5g | |
| Cholesterol 0mg | 0% |
| Sodium 7315.1mg | 0% |
| Total Carbohydrate 401.7g | 0% |
| Dietary Fiber 39.2g | 0% |
| Total Sugars 36.0g | |
| Protein 117.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 855.6mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 4493.7mg | 0% |
Source of Calories