Guest guest Posted June 22, 2001 Report Share Posted June 22, 2001 * Exported from MasterCook * Bakmi Goreng (Indonesian Noodles) Recipe By : Pasta East to West by Nava Atlas, page 82 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces udon or soba noodles 1/4 cup natural soy sauce 3 tablespoons light brown sugar or Sucanat 1/2 teaspoon dried hot red pepper flakes 1 tablespoon canola or peanut oil 3 cloves garlic -- minced, up to 4 6 scallions -- sliced, up to 8 8 ounces fresh mung bean sprouts 1 teaspoon grated fresh ginger -- up to 2 8 ounces extra-firm tofu -- diced OR baked marinated tofu Chopped peanuts for topping -- optional 4 to 6 servings Cook the noodles in plenty of rapidly simmering water until al dente, then drain. Meanwhile, stir the soy sauce, brown sugar, and red pepper flakes together in a small bowl, and set aside. Heat the oil in a wok or stir-fry pan. Add the garlic and sauté over low heat, stirring until lightly golden, about 2 minutes. Add the scallions, bean sprouts, and ginger. Increase the heat to medium-high, and stir-fry just until the sprouts are slightly wilted, about 3 to 4 minutes. Add the cooked, drained noodles and the tofu to the wok along with 3 tablespoons of the soy sauce mixture. Stir-fry until the mixture is well heated through, about 4 to 5 minutes. Serve at once, topping each serving with some chopped peanuts, if desired, passing around the extra soy sauce mixture to anyone who wants more. Calories: 327, Carbohydrate: 50 g, Total Fat: 7 g, Cholesterol: 0 g, Protein: 13 g, Sodium: 1223 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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