Vegan Bakmi Goreng (Indonesian Fried Noodles)
Dive into the vibrant flavors of Southeast Asia with this Vegan Bakmi Goreng, a plant-based twist on the beloved Indonesian fried noodle dish. Featuring tender rice noodles stir-fried to perfection with golden tofu, crisp broccoli, and colorful bell peppers, this recipe delivers a symphony of textures and tastes in every bite. The bold combination of soy sauce, kecap manis (Indonesia’s renowned sweet soy sauce), and vegan oyster sauce ensures every forkful is packed with savory, umami richness. With a prep and cook time of just 40 minutes, this quick and easy meal is perfect for weeknight dinners or when you're craving authentic Asian street food at home. Garnished with fresh green onions and crunchy bean sprouts, this noodle dish is as nourishing as it is satisfying. A must-try for lovers of vegan Asian cuisine!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 2 Shallots, thinly sliced
- 200 grams Firm tofu, diced
- 1 Carrot, julienned
- 1 Red bell pepper, thinly sliced
- 100 grams Broccoli florets
- 3 tablespoons Soy sauce
- 2 tablespoons Kecap manis (sweet soy sauce)
- 1 tablespoon Vegan oyster sauce
- 0.5 teaspoon Ground white pepper
- 2 Green onions, chopped
- 100 grams Bean sprouts
Directions
Step 1
Cook the rice noodles according to package instructions. Once cooked, drain and set aside.
Step 2
Heat vegetable oil in a large frying pan or wok over medium-high heat.
Step 3
Add minced garlic and sliced shallots, stir-fry until fragrant, about 1-2 minutes.
Step 4
Add the diced tofu to the pan, and stir-fry until golden brown, about 5 minutes.
Step 5
Add the julienned carrot, sliced red bell pepper, and broccoli florets to the pan, stir-fry for about 3-4 minutes until vegetables are tender yet crisp.
Step 6
Add the cooked noodles to the pan, then add soy sauce, kecap manis, vegan oyster sauce, and ground white pepper. Toss all ingredients well to combine and heat through for another 2-3 minutes.
Step 7
Add the green onions and bean sprouts, stir-fry for an additional minute until everything is well mixed and sprouts are slightly wilted.
Step 8
Serve the Vegan Bakmi Goreng hot, garnished with extra green onions if desired.
Nutrition Facts
| Serving size | (1161.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1081.9 |
| Total Fat 43.9g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 17.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3803.4mg | 0% |
| Total Carbohydrate 132.1g | 0% |
| Dietary Fiber 22.8g | 0% |
| Total Sugars 41.7g | |
| Protein 54.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1687.4mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 2108.0mg | 0% |
Source of Calories