Bami goreng, a classic Indonesian stir-fry noodle dish, is bold, flavorful, and incredibly satisfying. Ready in 30 minutes, this guaranteed crowd-pleaser makes the perfect simple weeknight dinner!
We love Asian noodle dishes here, and that's evident from the numerous noodle recipes we have on this blog. From Japanese yakisoba to Thai-inspired tofu pad see ew and pad Thai, we've covered a lot of ground. This bami goreng is our new favorite!
A flavorful and mildly spicy noodle dish, it is pretty filling. However, I like pairing it with other Indonesian sides, such as sambal goreng or sambal eggplant.
🤔What is bami goreng
Bami goreng, or mie goreng, is an Indonesian stir-fried noodle dish that is incredibly filling and flavorful. It typically features yellow or egg noodles, vegetables such as cabbage and carrots, and protein (usually egg or chicken) tossed in a sweet and savory sauce.
The sauce typically consists of sambal oelek, kecap manis, and soy sauce, giving it a distinctive umami, sweet, and slightly spicy flavor profile.
🧄What you will need
For the noodles
For the sauce
📃Ingredients notes and substitutions
- Noodles - I am using yellow wheat noodles traditionally used in bami goreng. However, you can substitute it with egg noodles, regular wheat noodles, rice sticks, or spaghetti noodles. If using dried noodles, cook them according to the package’s instructions before using.
- Oyster sauce - Keep this recipe vegetarian by opting for a vegetarian oyster sauce, like Lee Kum Kee’s stir-fry sauce.
- Kecap manis - It is a sweet soy sauce that is essential in making these stir-fry noodles. You can get it in some groceries and most Asian markets. I usually get mine online.
- Alternatively, you can substitute it with 2 tablespoons of soy sauce + 2 tablespoons of sugar, preferably brown or coconut palm sugar. You can also check out this post on how to make kecap manis at home.
- Sambal oelek - An Indonesian chili paste made from chilies, vinegar, and salt. It can be found in most groceries and Asian markets, but I usually purchase mine online.
🔪How to make
Mix all ingredients needed to make the stir-fry sauce in a bowl. Set aside.
Heat some oil in a non-stick wok, then add onion. Saute until translucent.
Add garlic next and fry until fragrant, around 1 minute.
Stir in cabbage and carrot. Cook until tender.
Add noodles, bean sprouts, and stir-fry sauce to the wok. Toss and fry until the ingredients are hot.
Remove from heat and stir in green onion—your bami goreng is ready to be served.
✔Helpful tips
- Spice-free version - Omit sambal oelek.
- Prep ingredients beforehand - Stir-frying is a quick process and requires constant attention! Doing the mise en place beforehand makes cooking easier and faster.
- Avoid overcooking noodles - After adding the noodles and sauce, avoid cooking for too long to prevent mushy noodles.
- Use a large non-stick wok - I highly recommend using a large enough wok or pan to fry bami goreng. An overfilled pan causes ingredients to steam rather than fry, yielding soggy noodles.
- Storing leftovers - Although this dish is best served fresh, leftovers can be refrigerated for 2-3 days. Reheat it in the microwave or on the stove, adding a splash of water to loosen noodles.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
✨Variations and add-ins
Noodles - Although yellow wheat noodles are traditionally used, you can replace them with ramen noodles, egg noodles, or spaghetti. If using dried noodles, cook until al dente before stir-frying.
Protein - Sear some diced chicken, beef, tofu, or seitan chicken before cooking your noodles, then set aside. Add them back to the pan at the last minute of cooking.
Eggs are also commonly added to this dish. After cooking veggies, push them to the side and add whisked eggs (or JustEgg). Cook until they are set, using a spatula to break the larger pieces.
Add more veggies - Some other vegetables that work well in stir-fry noodles include bell pepper, snap peas, mushrooms, and asparagus.
Low sodium - For a lower-sodium version, use a low-sodium soy sauce. You can also replace oyster sauce with more low-sodium soy sauce.
Make it gluten-free - Substitute wheat noodles with rice noodles. As for the seasonings, use a gluten-free soy sauce and oyster sauce, and substitute kecap manis with 2 tablespoons of soy sauce + 2 tablespoons of sugar.
☕How to serve
Here are some of my favorite ways to serve my bami goreng -
- Toppings - chopped green onion, fried shallots, coriander, a wedge of lime or lemon, chopped peanuts
- Side dishes - sambal tempeh, vegan lumpia, air fryer rice paper rolls, Chinese spinach soup, more sambal oelek
- Egg - A fried egg, vegan fried egg, or sliced vegan omelette
- Drinks - Teh Tarik, coffee, lemon barley water, vegan boba
💚Why you will love this recipe
- Healthier than takeout!
- A simple 30-minute recipe that requires minimal prep
- Highly customizable to suit your taste preference
- Comforting, filling, and delicious
❔Commonly asked questions
Unfortunately, most kecap manis are not gluten-free, as wheat is commonly used to produce this condiment.
In this recipe, however, you can substitute the kecap manis with 2 tablespoons of gluten-free soy sauce and 2 tablespoons of sugar.
This bami goreng is mild to moderately spicy. You can make it spicier by adding more sambal oelek. Conversely, feel free to start with ½ the amount of sambal if you have a lower heat tolerance.
To make this recipe spice-free, omit the sambal oelek.
The main difference between these 2 popular Indonesian dishes is the base ingredient used. ‘Nasi’ refers to rice in Malay, while ‘bami’ refers to noodles. Thus, nasi goreng is the Indonesian version of fried rice, while bami goreng is their version of stir-fry noodles.
Yellow wheat noodles are one of the most common noodles consumed throughout Southeast Asia. As its name suggests, the noodles are bright yellow due to the addition of lye and/or eggs.
They have a pleasant chewy texture and are commonly used to make stir-fry, soup, and other traditional Asian noodle dishes.
📖 Recipe
30-minute Bami Goreng (Indonesian Stir-fry Noodles)
Ingredients
Stir-fry sauce
- 2 tablespoons soy sauce or tamari
- 2 tablespoons kecap manis *(see notes)
- 1 tablespoon vegetarian oyster sauce or regular oyster sauce
- 2 teaspoons sambal oelek or sriracha
Rest of the ingredients
- 1 medium yellow onion sliced
- 3 cloves garlic minced
- 3 cups cabbage roughly chopped
- 1 medium carrot julienned
- 1 lb fresh yellow wheat noodles or 8oz dried**(see notes)
- 2 cups mung bean sprout
- 1 stalk green onion sliced into 2 inches pieces
Instructions
- In a bowl, combine together all ingredients needed to make the stir-fry sauce. Stir to mix.2 tablespoons soy sauce, 2 tablespoons kecap manis, 1 tablespoon vegetarian oyster sauce, 2 teaspoons sambal oelek
- Heat up about a tablespoon of neutral-tasting oil over medium-high heat. Once pan is heated, add in onion and saute for 2-3 minutes until translucent.1 medium yellow onion
- Next, toss in garlic and fry for a minute or so until fragrant.3 cloves garlic
- Stir in cabbage and carrot. Stir-fry for 3-4 minutes, until vegetables have softened.1 medium carrot, 3 cups cabbage
- Add in noodles and bean sprouts next along with the stir-fry sauce. Toss to mix and cook until noodles are hot.1 lb fresh yellow wheat noodles, 2 cups mung bean sprout
- Remove from heat, then stir in green onions. Give it a taste and add more seasonings, if needed. Serve and enjoy!1 stalk green onion
Notes
- Spice-free version - Omit sambal oelek.
- Prep ingredients beforehand - Stir-frying is a quick process and requires constant attention! Doing the mise en place beforehand makes cooking easier and faster.
- Use a large non-stick wok - I highly recommend using a large enough wok or pan to fry bami goreng. An overfilled pan causes ingredients to steam rather than fry, yielding soggy noodles.
- Customize this recipe - Feel free to add other vegetables/proteins you like! Check out the section above, "Variations and add-ins," for some ideas to get you started.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Sheldon says
I love this recipe and make it all the time. It was my first successful noodle dish. My only addition is some seasoned Soy Curls for added protein. Thanks and I enjoy your website!
Sheldon