Bami Goreng (Vegan)

We are huge fans of Asian noodle dishes here, and this is made apparent by the sheer number of noodles recipe on this blog, from hearty vegan yakisoba to saucy tofu pad see ew.

And now, this bami goreng, the Indonesian version of stir-fry noodles, is our current favorite! It is sweet and savory, with a gentle kick coming from the sambal oelek. They are also fuss-free and easy to make, which is a plus!

💚Why you will love this recipe

• Healthier than takeout - This bami goreng is lower in fat and calories when compared to restaurant-made ones. It is also packed with colourful veggies that is high in fiber and nutrients!
• Simple and quick to make - This recipe is beginner-friendly, fuss-free and requires minimal prepping. Everything is ready in 30 minutes.
• A crowd pleaser - You will never go wrong with stir-fry noodles in my opinion! This amazing dish will feed both vegans and omnivores.
• Customizable - Feel free to switch up components of bami goreng, or add-in whatever you fancy! I have included a list of substitutions and add-ins in the post below, so read on!

🤔What is bami goreng

Bami goreng, also known as mee goreng, is an Indonesian version of stir-fry noodle dish. It usually consists of yellow noodles, various veggies like cabbage and carrot, and some protein (the most common being chicken) cooked in a rich, dark sauce.

To keep this dish vegan-friendly, we will be skipping the animal protein. However, you can add in chunks of chicken, shrimp, or plant proteins like tofu to increase the satiety!

🧄What you will need

For the noodles

For stir-fry sauce

📃Ingredients notes and substitutions

• Noodles - I am using fresh yellow wheat noodles in this recipe. However, you can also use other kinds of noodles like ramen, soba or rice sticks. If using dry noodles, you will need about 225g/8oz.
• Soy sauce - Can be substituted with tamari or shoyu.
• Kecap manis - A condiment that is super popular in Indonesian cooking. Also known as sweet soy sauce.
  • You can get it from most Asian groceries. I usually purchase my kecap manis online.
  • Alternatively, you can substitute it with equal amounts of soy sauce + 1 tablespoon sugar, preferably brown or coconut palm sugar. Or, you can also check out this post on how to make kecap manis at home.
• Oyster sauce -  Use vegetarian ones to keep this dish vegan
  • I am using Lee Kum Kee ones. Although it is labeled as '' stir-fry sauce'', it is essentially vegetarian oyster sauce, and contains mushroom extracts.
  • Feel free to substitute it with more soy sauce, but you might need less of it.
• Sambal oelek - Also known as chili garlic sauce. You can substitute it with sriracha.
• Coconut sugar - Other granulated sweetener like cane sugar or brown sugar can be used in place.

🔪How to make

Here is a quick rundown of the processes involved in the making of bami goreng. As usual, the full recipe instructions will be in the recipe card at the bottom of this post.

In a bowl, combine together all ingredients needed to make the stir-fry sauce. Stir to mix.

Heat up a non-stick wok or pan and add in onion and saute until translucent. Add in garlic and fry for a minute.

Stir in cabbage and carrot. Stir-fry for a few minutes, until vegetables have softened.

Add in noodles and bean sprouts next along with the stir-fry sauce. Toss to mix and cook until noodles are hot.

Remove from heat, then stir in green onions. Serve and enjoy!

✔Helpful tips

• To make bami goreng spice-free, simply omit sambal oelek.
• If you are using dry noodles, slightly undercook them as we will be frying the noodles again. I usually just reduce the suggested cooking time by 1-2 minutes. After cooking, rinse them under cold water to stop them from further cooking.
• Use a large enough pan to stir-fry your noodles to prevent ingredients from leaping out. I recommend using a non-stick wok if you have one. It heats up quickly and helps distribute heat evenly.
• Prep ingredients ahead of time and keep them near you while cooking. Stir-frying is a fairly quick process and requires constant stirring.

✨Variations

Noodles - As mentioned above, I am using fresh yellow wheat noodles. However, you can use almost any noodles in place like instant noodles, rice sticks, lo mein noodles, or even spaghetti. For a lower-carb option, you can substitute parts or all of the noodles with zucchini noodles, or zoodles.

Veggies - Feel free to substitute or add in other kinds of vegetables. Some that will work well include bell peppers, napa cabbage, snap peas, or broccoli florets.

Protein - To make this meal more satisfying, add in a protein of choice be it tofu, cubes of seitan, or tempeh. If you are not vegan, animal protein like chicken, shrimp, or fried egg will work as well.

Low sodium - Simply substitute regular soy sauce for low sodium ones, or coconut aminos. As for oyster sauce, you can simply replace it with more low sodium soy sauce.

Oil-free - Use ¼ cup of water or vegetable broth to saute your vegetables instead of oil. If the mixture is getting too dry, add more water, by 1 tablespoon increments.

🥣How to serve

This bami goreng is pretty hearty and filling on its own, but you can go all out and pair it with other dishes -

• Toppings - toasted sesame seeds, chili flakes, drizzle of sriracha, more chopped green onion, crushed peanuts
• Side salads - Serve it with a side of fresh veggies like chopped greens, tomatoes, or cucumbers. You can also make some heartier salads like this vegan rice salad, or this Indian quinoa salad.
• Asian dishes - Soya chunks masala, vegan teriyaki chicken and tofu chop suey are some of my favorite dishes to pair with this bami goreng.
• Soups - We love pairing noodles with soups here in Malaysia! Wakame miso soup, vegetable tofu soup and Chinese spinach soup are some of my go-to.

❔Commonly asked questions