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Home » Recipes » Vegan Main Dishes

Modified: Nov 21, 2024 · Published: Jan 8, 2024 by Jim Mee Sha · This post may contain affiliate links · 1 Comment

Indonesian Bami Goreng

Jump to Recipe

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!

2 plates of bami goreng with chopsticks, soy sauce and chili flakes beside.

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.

Jump to:
  • 🤔What is bami goreng
  • 🧄What you will need
  • 📃Ingredients notes and substitutions
  • 🔪How to make
  • ✔Helpful tips
  • ✨Variations and add-ins
  • ☕How to serve
  • 💚Why you will love this recipe
  • ❔Commonly asked questions
  • 🍜More Asian noodles recipes
  • 📖 Recipe

🤔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

Ingredients needed like noodles, garlic, onion, green onion and veggies on a grey background.

For the sauce

Ingredients needed for sauce like soy sauce, kecap manis, sambal oelek and oyster sauce on a grey background.

📃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

Stir-fry sauce for bami goreng in a ramekin with a teaspoon beside.

Mix all ingredients needed to make the stir-fry sauce in a bowl. Set aside.

Cooked onion in a non-stick wok.

Heat some oil in a non-stick wok, then add onion. Saute until translucent.

Cooked onion and garlic in a wok.

Add garlic next and fry until fragrant, around 1 minute.

Cooked cabbage and carrot in a wok.

Stir in cabbage and carrot. Cook until tender.

Pouring stir-fry sauce into a wok with bean sprouts and noodles.

Add noodles, bean sprouts, and stir-fry sauce to the wok. Toss and fry until the ingredients are hot.

Adding green onion into a wok of stir-fried noodles.

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.

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✨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.

A plate of stir-fry noodles served with chopsticks with chopped green onion and chili flakes in the background.

☕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

Is kecap manis gluten-free?

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.

Is bami goreng spicy?

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.

What is the difference between nasi goreng and bami goreng?

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.

What are yellow 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. 

Stirring a plate of stir-fry noodles with chopsticks with soy sauce and chili flakes beside.

🍜More Asian noodles recipes

  • Bowl filled with tteokbokki with chopsticks, cup of tea, soy sauce and sesame seeds beside.
    Jjajang Tteokbokki (non-spicy)
  • A plate of Singapore noodles topped with chopped green onions with a pair of chopsticks beside.
    Vegetable Chow Mei Fun (Singapore-inspired)
  • Bowl of wonton noodles with choy sum and vegan roast pork beside with chopsticks.
    Dry Wonton Noodles/Wantan Mee (Vegan)
  • A plate of japchae served with chopsticks with sesame seeds and soy sauce.
    Vegan Japchae (Korean Glass Noodles Stir-fry)

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📖 Recipe

A plate of bami goreng with chopsticks, soy sauce and chili flakes beside.

30-minute Bami Goreng (Indonesian Stir-fry Noodles)

Meesha
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!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Chinese, Indonesian
Servings 4 servings
Calories 285 kcal

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
Prevent your screen from going dark

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

*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.
**Noodles - I use 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. 
 
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. 
  • 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.
 
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.

Nutrition

Calories: 285kcalCarbohydrates: 52gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 858mgPotassium: 304mgFiber: 5gSugar: 13gVitamin A: 2646IUVitamin C: 31mgCalcium: 49mgIron: 1mg

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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Comments

    5 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. Sheldon says

    December 17, 2024 at 7:41 am

    5 stars
    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

    Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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