Indonesian Noodles
Vegetable mie goreng with shiitake
Vegetable mie goreng with shiitake, pak choi and sesame, following ZWILLING’s bami goreng version. A reference recipe not tested by Rice & Sizzle.
Sample recipe — not tested by Rice & Sizzle
What to expect
This vegetable noodle stir-fry follows the bami goreng version in References. Not tested by Rice & Sizzle; the illustration is decorative.
Ingredients to know
Mie noodles are wheat noodles; check the packet for egg. Pak choi is also sold as bok choy, and coriander leaves as cilantro.
This version uses soy sauce. A swap to kecap manis is not a verified substitution for this formula. Keep cooking sesame oil separate from the toasted finishing oil. No additional substitutions have been checked for this page.
For the distinction between these sauces, see Kecap Manis Substitutes: Options for Fried Rice and Noodles. This vegetable version already uses ordinary soy sauce; no kecap manis substitute is needed.
Allergen notes
Contains sesame and soy. Wheat noodles contain wheat and may contain egg; soy sauce may also contain wheat. Inspect their labels, along with sambal and both oils, for allergens and cross-contact information. No allergen-free claim is made.
Alongside
See the lime and sesame cucumber salad for a cold side, also not tested by Rice & Sizzle.
Let's get cooking
Vegetable mie goreng with shiitake
Vegetable mie goreng with shiitake, pak choi and sesame, following ZWILLING’s bami goreng version. A reference recipe not tested by Rice & Sizzle.
Sample recipe — not tested by Rice & Sizzle. Times and servings are estimates.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
The primary source lists 20 minutes prep, 25 minutes cooking and 3–4 servings; this card uses 4 within that range. These are reference estimates, not kitchen measurements by Rice & Sizzle. Follow the noodle packet for boiling time. Measurements here use 15 ml tablespoons and 5 ml teaspoons.
Ingredients
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Step by step
- Boil noodles in salted water as directed on the packet; rinse cold and drain.
- Over medium heat, cook spring onions, chilli, ginger and garlic in cooking sesame oil. Add sugar and a pinch of salt, then vinegar.
- Stir-fry carrot for 1 minute, mushrooms for 1 minute, then snap peas and pak choi stems briefly.
- Add pak choi leaves and noodles; toss for 2–3 minutes. Season with soy sauce and sambal; adjust salt if needed.
- Finish with toasted sesame oil, seeds and coriander. Serve hot.
References
Sources used for this page. Checking a reference is not a cooking test or a licence to reuse its article or images.
- ZWILLING — Vegetarian Bami GorengPrimary recipe source
Single basis for quantities, method, serving range and timings. Instructions are summarised in our own words; Rice & Sizzle has not tested this version.
https://www.zwilling.com/ca/ballarini-recipes/vegetarian-bami-goreng.html
