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

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

5 from 2 votes

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

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!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Chinese, Indonesian

Diet: Halal, Vegan, Vegetarian

Servings: servings

Calories: 285kcal

Author: Meesha

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

US Customary - Metric

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.

Nutrition