Ok, so may not be the original Bami Goreng recipe but it’s a delicious, gluten free & vegan noodles recipe which is inspired by its non-vegan counterpart, Indonesian Bami Goreng.
If you do the preparations in advance, you can make this in under 10 minutes.
Preparing the Vegan Noodles
The preparation is quite simple. You just chop up lots and lots of different vegetables, whichever ones you want to use, or whichever ones you happen to have in your fridge.
Next, you fry some garlic, chilli and ginger in a little olive oil. After a couple of minutes, add some cumin and coriander and the hardest vegetable you’re using. Fry the veggies a moment before adding the next soft one in line.
When all the vegetables have been added turn off the heat and set aside.
Make a bowl of spicy peanut sauce according to the recipe here or, if you don’t want to make the spicy peanut sauce (but I really recommend you do!), you can serve this with some homemade cashew sauce.
Making the Vegan Noodle Recipe
Put the big pan of veggies back onto the heat and stir fry. Add a good dash of gluten free soy sauce or ketjap manis (sweet Indonesian soy sauce).
Next, cook the noodles according to their instructions. I use gluten free rice noodles and I prefer the red/brown rice or silver-rice ones. I almost never use the transparent ones, but it’s a matter of personal preference.
The ones that I buy only need 2 minutes in a pan with water that’s just been taken off the boil. Then you rinse the noodles under cold running water to take away the starchiness and add them to the pan of veggies.
Stir the pan well and serve. You’ll have to serve the noodles first and then top them with the veggies because they never mix completely into the noodles.
Vegan Noodles Recipe – Bami GorengCourse: Main courseCuisine: Dutch IndonesianDifficulty: Easy
Prepare in advance and serve in 10 minutes!
2 cloves garlic
Piece of fresh ginger the size of a small clove of garlic
Cumin powder 2 tsp
Coriander powder 1 tsp
1 fresh red chilli
Lots of chopped vegetables: sweet potato, 1/2 leek, 1 carrot, broccoli, zucchini, red pepper, mushrooms.
Handful raw unsalted cashew nuts
Olive oil for cooking
- For the Noodles
Gluten free red rice noodles or silver rice noodles
Gluten free soy sauce or ketjap manis
- For Serving
- Finely chop the garlic, ginger and chilli.
- Heat a little olive oil in a pan and add the garlic, ginger and chilli and cook for a couple of minutes.
- Add the hardest vegetable you have. If you use sweet potatoes, these will go in first, followed by the finely sliced leek.
- Each vegetable only needs a moment in the wok/frying pan before the next vegetables goes in, except if you use sweet potato or eggplant, both of which need a few minutes to cook on their own first.
- Add the rest of the vegetables in order of softness, ending with the mushrooms.
- When all the vegetables are in the pan, add the handful of cashew and stir fry the whole lot for a couple of minute.
- Turn off the heat until you’re ready to make the noodles to eat.
- For the Noodles
- Cook the noodles according the the instructions. If in doubt, boil a pan water and add salt. Add the noodles and turn off the heat. Leave the noodles to stand for 2 minutes. Check with a fork, then drain and rinse under cold water.
- Putting It All Together
- Re-heat the stir fried vegetables and add some gluten free soy sauce or ketchap manis to the pan.
- Pour the noodles into the vegetables and stir to mix.
- You can make this with minimal vegetables if you’re running low, or with all the vegetables you can lay your hands on!
- Can be made totally in advance and then just put together in 10 minutes.