Vegetarian Bami Goreng

Bring the bold, vibrant flavors of Southeast Asia to your table with this easy and satisfying Vegetarian Bami Goreng! This plant-based twist on the classic Indonesian stir-fried noodle dish combines tender egg or rice noodles with a medley of colorful, crisp vegetables like julienned carrots, red bell peppers, and snap peas. Tossed with a savory-sweet blend of soy sauce and kecap manis, and complemented by golden-brown cubes of tofu, this dish is bursting with umami and fresh, zesty notes. Ready in just 45 minutes, it’s perfect for weeknight dinners or meal prep. Garnished with fresh cilantro, lime wedges, and a refreshing crunch of bean sprouts, this recipe delivers a harmonious balance of flavors and textures in every bite. It’s a versatile and wholesome meal that even meat-lovers will adore!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Cook the noodles according to the package instructions until al dente. Drain, rinse under cold water, and set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.

Step 3

Add the cubed tofu and stir-fry until golden brown on all sides. Remove the tofu from the pan and set aside.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Return the tofu to the pan and gently toss with the noodles and vegetables.

Step 8

Add the bean sprouts and chopped spring onions, tossing everything together for another minute.

Step 9

Season with salt and pepper to taste.

Step 10

Serve the Bami Goreng hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(1351.5g)

Amount per serving	% Daily Value*
Calories	1308.0

Total Fat 50.6g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 16.9g
Cholesterol 87mg	0%
Sodium 2797.5mg	0%
Total Carbohydrate 166.6g	0%
Dietary Fiber 26.3g	0%
Total Sugars 45.3g
Protein 63.7g	0%

Vitamin D 0IU	0%
Calcium 1014.0mg	0%
Iron 21.8mg	0%
Potassium 2388.5mg	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: 33.1%

Protein: 18.5%

Carbs: 48.4%