Vegetarian Bakmi Goreng (Indonesian Fried Noodles)

Experience the bold and vibrant flavors of Indonesia with this Vegetarian Bakmi Goreng, a savory twist on the beloved Indonesian fried noodles. This quick and easy recipe features chewy egg noodles stir-fried to perfection with an array of fresh, colorful vegetables like carrots, cabbage, bell peppers, and green beans. A rich sauce made of soy sauce, sweet kecap manis, and vegetarian oyster sauce infuses the dish with a sweet and savory umami punch, while fragrant garlic and shallots take the flavor to the next level. Topped with crisp bean sprouts and fresh spring onions, and served with a squeeze of lime for a zesty finish, this dish delivers restaurant-quality results in under 40 minutes. Perfect for a satisfying weeknight dinner or a flavorful addition to your vegetarian meal rotation, this Indonesian favorite will be a hit with the whole family!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Dried egg noodles
• 2 tablespoons Vegetable oil
• 3 pieces Garlic cloves
• 2 pieces Shallots
• 1 medium Carrot
• 100 grams Green cabbage
• 1 small Red bell pepper
• 100 grams Green beans
• 3 tablespoons Soy sauce
• 2 tablespoons Sweet soy sauce (Kecap Manis)
• 1 tablespoon Oyster sauce (vegetarian)
• 0.5 teaspoon Ground white pepper
• 2 pieces Spring onions
• 50 grams Bean sprouts
• 1 piece Lime

Directions

Step 1

Cook the dried egg noodles according to the package instructions until al dente, then drain and set aside.

Step 2

Peel and finely chop the garlic cloves and shallots.

Step 3

Julienne the carrot, slice the green cabbage thinly, and cut the red bell pepper into thin strips. Trim and slice the green beans into bite-sized pieces.

Step 4

Heat the vegetable oil in a large wok or frying pan over medium-high heat.

Step 5

Add the chopped garlic and shallots to the pan, sauté until fragrant and lightly golden.

Step 6

Add the sliced carrots, cabbage, red bell pepper, and green beans. Stir-fry for about 3-5 minutes until the vegetables are slightly tender but still crisp.

Step 7

Add the cooked noodles to the pan and toss well with the vegetables.

Step 8

In a small bowl, combine the soy sauce, sweet soy sauce, vegetarian oyster sauce, and ground white pepper. Pour over the noodles and vegetables, stirring thoroughly to coat everything in the sauce.

Step 9

Continue to stir-fry for another 2-3 minutes, ensuring the noodles are well mixed and heated through.

Step 10

Slice the spring onions and add them along with the bean sprouts to the pan, tossing briefly to combine.

Step 11

Remove the noodles from heat. Serve hot, garnished with lime wedges on the side to squeeze zest over the noodles.

Nutrition Facts

Serving size	(899.1g)

Amount per serving	% Daily Value*
Calories	1317.1

Total Fat 36.5g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 17.0g
Cholesterol 164mg	0%
Sodium 3512.7mg	0%
Total Carbohydrate 215.4g	0%
Dietary Fiber 22.3g	0%
Total Sugars 42.5g
Protein 43.9g	0%

Vitamin D 0IU	0%
Calcium 291.7mg	0%
Iron 10.5mg	0%
Potassium 1918.4mg	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: 24.1%

Protein: 12.9%

Carbs: 63.1%