Bami goreng is an Indonesian-style stir-fry noodle that features chewy noodles tossed in a savory and umami sauce. Ready in 30 minutes, it is the perfect weeknight dinner that requires minimal effort to prepare!
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. However, we have a new favorite: bami goreng!
This Indonesian stir-fry noodle dish is bold and flavorful, with a nice kick from the sambal oelek. It is pretty filling on its own but also pairs well with other Indonesian dishes such as sambal goreng or sambal eggplant.
💚Why you will love this recipe
- Much healthier and lower in fat than takeout
- A simple 30-minute recipe that is easy to prepare
- Highly customizable to suit your taste preference and dietary pattern
- Meat-eaters approved!
🤔What is bami goreng
Bami goreng, also known as mie goreng, is an Indonesian stir-fry noodle dish. It typically includes yellow noodles, vegetables such as cabbage and carrots, and protein, usually chicken, cooked in a dark, savory sauce.
Although different regions make this dish slightly differently, it is known for its slightly sweet and umami profile and is often garnished with chopped green onion and fried shallot. These stir-fried noodles can be served as an entree for breakfast or lunch, but they are also commonly eaten for breakfast alongside drinks like teh tarik (hot milk tea) or coffee.
To keep this recipe vegetarian-friendly, I will omit the chicken and egg and use vegetarian oyster sauce.
🧄What you will need
📃Ingredients notes and substitutions
- Noodles - I am using yellow wheat noodles, which are 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.
- Slightly undercook the noodles - When using dried noodles, it is advisable to undercook them slightly until they are al dente. This will help to prevent the noodles from becoming mushy after stir-frying. After cooking, rinse the noodles under running water to stop them from further cooking.
- Use a large non-stick wok - I highly recommend using a large enough wok or pan to ensure the ingredients are evenly cooked. An overfilled pan might also cause ingredients to steam rather than fry, yielding soggy noodles.
- Storing leftovers - Although bami goreng is best served fresh, leftovers can be refrigerated for 2-3 days in an airtight container. Reheat it in the microwave or on the stove. You might need to add a splash of water when reheating to loosen the noodles.
✨Variations and add-ins
Noodles - Although yellow wheat noodles are traditionally used, you can replace them with ramen noodles, egg noodles, or spaghetti. You will need to cook the noodles first if using dried noodles.
Protein - Sear some diced chicken or seitan chicken before cooking your noodles, then 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.
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 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
- A fried egg or sliced vegan omelette
- Drinks - Teh Tarik, coffee, lemon barley water, vegan boba
❔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.
As eggs are sometimes added to yellow noodles, you should check the ingredient label if you are vegetarian or vegan.
🍜More Asian noodles recipes
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📖 Recipe
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 **(see notes)
- 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.
- Slightly undercook the noodles - When using dried noodles, it is advisable to undercook them slightly until they are al dente. This will help to prevent the noodles from becoming mushy after stir-frying. After cooking, rinse the noodles under running water to stop them from further cooking.
- Storing leftovers - Although bami goreng is best served fresh, leftovers can be refrigerated for 2-3 days in an airtight container. Reheat it in the microwave or on the stove. You might need to add a splash of water when reheating to loosen the noodles.
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.
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