Home > Bakmi Goreng Sayur (Vegetarian Stir Fried Noodles)

Bakmi Goreng Sayur (Vegetarian Stir Fried Noodles)

Posting Date: 10/01/15

Bakmi Goreng Sayur (Vegetarian Stir Fried Noodles)

Bakmi Goreng (Stir Fried Noodles) is of Chinese origin. However, this dish is very popular in Indonesia and has been modified to Indonesian's taste by adding sweet soy sauce. It is normally served as a main dish and very satisfying. People can find it in a lot of restaurants in Indonesia and go home full and happy eating it. It is served with pickled cucumber on the side. Some restaurants also serve it with slices of tomatoes on the side. Since Indonesians like their food hot and spicy, it is also served with chili sauce on the side. Before serving it, people sprinkle fried shallots on top of the noodles.

You can use dried Chinese egg noodles or fresh egg noodles. I like fresh one better and buy it from the Asian stores. One thing I learned is if I marinate the noodles with the soy sauce and sweet soy sauce for 30 min or more after cooking, rinsing, and draining the noodles, the noodles soak up the flavor better than if I put the sauces while stir frying the noodles and everything else on the pan. Marinating the noodles is not the way Indonesians do it, though but who cares about the authentic way if it tastes better marinating it?

This dish is very versatile. You can use it with any meat you like. I normally use chicken or shrimp or no meat at all. However, you can make it vegetarian by removing the meat and oyster sauce. If you want some protein, you can use tofu instead of the meat. If I make it vegetarian, I will add more vegetables, such as bok choy, bell pepper, broccoli, etc. The choices are endless.



Ingredients:

  • 1/2 lbs dried Chinese egg noodles or fresh egg noodles
  • 3 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 2 shallots, sliced
  • 1 large eggs, lightly beaten
  • 1 cup broccoli florets, cut into bite-sized pieces
  • 1 cup cabbage, sliced
  • 1 celery stalk, thinly sliced
  • 1 carrot, julienned
  • 2 tablespoons sweet soy sauce
  • 3 tablespoons soy sauce
  • pinch of salt or to taste
  • pinch of pepper or to taste
  • 1 cup bean sprouts
  • 2 green onions, sliced

Methods:

  1. Cook the noodles according to the package instructions. Do not overcook them since they will finish cooking with the other ingredients. Drain the noodles and rinse them with cold water to make sure they won't stick with each other. Drain noodles again on on a strainer and shake the strainer to make sure excess water is removed. Set the noodles aside on a strainer for at least 15 min to make sure they get rid of more water. We don't want them too wet when we cook them with the other ingredients. So, removing excess water is an important step. Please see note below if you want to make the noodles more flavorful.
  2. As mentioned in the introduction, I prefer to marinate the noodles with sauces prior to cooking it since they soak up the flavor better. If you prefer this way, too, combine soy sauce, oyster sauce, and sweet soy sauce in a bowl big enough to hold the noodles. Mix the sauces well. Add the noodles and toss them in the sauces so that the sauces cover noodles evenly. If you prefer not to marinate the noodles, skip this step.
  3. Heat up vegetable oil on a skillet. It is better to use non-stick skillet since the noodles have the tendency to stick to the pan. Saute shallots and garlic until become aromatic, about 1 min. Do not burn it.
  4. Add broccoli and cook until it changes color and is cooked.
  5. Push the broccoli to the side of the skillet to give up space to cook the egg. Add egg and scramble it until it is fully cooked. Make sure you break out the egg so that there is no very big chunk of egg.
  6. Add carrot, celery, and cabbage to the pan. Cook it until they are slightly soft but not too soft.
  7. Add noodles to the pan and toss them with the other ingredients. If you marinate the noodles prior to adding the noodles, only add more sweet soy sauce and soy sauce if needed. If you don't marinate the noodles, add sweet soy sauce and soy sauce and stir them well.
  8. Add salt and pepper. Taste it. Add more salt, pepper, sweet soy sauce, and soy sauce if needed.
  9. Add bean sprouts and green onion. Toss them well with the other ingredients.
  10. Turn off the heat. Serve it while it is still warm. You can serve it with fresh cucumber or pickled cucumber on the side. If you like it hot, add sambal oelek or sriracha on the side.

Note:

  • To make the noodles more flavorful, you can marinate the noodles with the soy sauce and sweet soy sauce for 30 min or more after cooking, rinsing, and draining the noodles instead of putting the sauces while stir frying the noodles and everything else on the pan.

All images, materials, and recipes on Indonesiancooking101.com are protected by copyright. Please do not use or republish the recipes, materials, or images without prior written permission from Indonesian Cooking 101. If you want to share this recipe, please share the link rather than the whole recipe.

Follow Us: twitter button twitter button instagram button