Vegan Bami Goreng (Indonesian Fried Noodles)

Transport your taste buds to Indonesia with this vibrant and smoky Vegan Bami Goreng, a plant-based twist on the classic Indonesian fried noodle dish. This recipe features tender rice noodles stir-fried with golden cubes of tofu, crisp fresh vegetables like carrots, green beans, and bell peppers, and a rich, umami-packed sauce made from soy sauce and sweet kecap manis. Infused with garlic and chili for a subtle kick, this quick and easy recipe takes just 40 minutes from prep to plate, making it perfect for busy weeknights. Finished with sprigs of cilantro, a squeeze of fresh lime, and a sprinkle of spring onions, this wholesome, dairy-free dish bursts with authentic flavors and colors, delivering pure comfort in every bite. Perfect for fans of Asian-inspired vegan meals, it's sure to become a crowd-pleasing favorite!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams rice noodles
• 250 grams tofu
• 4 tablespoons soy sauce
• 2 tablespoons coconut oil
• 2 large garlic cloves
• 1 medium red chili
• 1 large carrot
• 100 grams green beans
• 1 medium red bell pepper
• 4 stalks spring onions
• 100 grams bean sprouts
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 medium lime
• 1 handful fresh cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by soaking 200 grams of rice noodles in a bowl of hot water. Let them sit until they soften, about 8-10 minutes, then drain and set aside.

Step 2

While the noodles soak, press 250 grams of tofu to remove excess moisture. Then cut it into bite-sized cubes.

Step 3

In a large pan, heat 2 tablespoons of coconut oil over medium heat. Add the tofu cubes and fry until golden brown on all sides. Remove from the pan and set aside.

Step 4

In the same pan, add 2 large garlic cloves (minced) and 1 medium red chili (sliced). Cook for about 1 minute until fragrant.

Step 5

Add 1 large carrot (julienned), 100 grams of green beans (cut into 1-inch pieces), and 1 medium red bell pepper (sliced). Stir-fry for 5 minutes until the vegetables start to soften.

Step 6

Combine the cooked tofu back into the pan along with the softened rice noodles and 100 grams of bean sprouts.

Step 7

Pour in 4 tablespoons of soy sauce and 2 tablespoons of kecap manis, and toss everything together until well combined. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 8

Cook the mixture for another 3-4 minutes, stirring frequently until everything is heated through and well-coated in the sauce.

Step 9

Garnish with spring onions (sliced), the juice of 1 medium lime, and a handful of fresh cilantro leaves before serving.

Step 10

Serve immediately and enjoy your delicious Vegan Bami Goreng!

Nutrition Facts

Serving size	(1141.6g)

Amount per serving	% Daily Value*
Calories	1131.0

Total Fat 49.7g	0%
Saturated Fat 26.4g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 5122.9mg	0%
Total Carbohydrate 123.5g	0%
Dietary Fiber 22.1g	0%
Total Sugars 34.7g
Protein 60.0g	0%

Vitamin D 0IU	0%
Calcium 1100.7mg	0%
Iron 20.1mg	0%
Potassium 2122.6mg	0%

*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.

Source of Calories

Fat: 37.9%

Protein: 20.3%

Carbs: 41.8%