Nutty Indonesian Sweet Noodles


Knowing how much I adore Bali (who wouldn’t love that tropical paradise where you can get $4 massages?!), and probably remembering how much I talk about my favorite noodle and nut dish that I eat whenever I’m there (if allowed, I would bathe in this dish), my neighbor Martha and her daughter Jamie shared this fabulous and quick-to-prepare recipe with me. It’s from The Accidental Vegan cookbook and is an elegant vegetarian adaptation of a traditional Indonesian dish that is simply divine. Unlike my other favorite dishes that pretty much explode with flavor, this meal lightly dances on your taste buds with a slightly sweet flavor and a lovely nuttiness. It’s got loads of protein to fill your belly with joy. Plus, it’s quick, simple and delicious! Whether you’re trying to please a carnivore’s tummy, a vegan’s palate or a picky kid’s appetite, this dish delivers.

This is the sweet little Indonesian great-grandmother who taught me how to make this dish. See, I wasn't joking when I said her kitchen was blackened!

I learned how to make the traditional version of this dish in the blackened kitchen of an ancient Balinese great-grandmother who used Indonesian candlenuts to make this dish. It can be challenging to find candlenuts outside of Asia, but don’t worry – the other nuts listed below make fantastic substitutes. I’m also happy to report that you can use an actual range to cook this meal instead of the little cooking fire that the ancient great-grandma used. Although I’ll admit it was fun to cook with her, even though she didn’t speak a word of English and my mastery of the Indonesian language is restricted to massage- and surfing-related terms.  Unfortunately I didn’t remember almost anything she taught me since she bestowed on me the gift of an aromatic leaf that she indicated I should chew on while cooking. It made my lips numb. Being unable to feel my tongue, I accidentally swallowed the masticated leaf, which made the old lady’s eyes bulge in alarm – apparently you’re just supposed to chew it and spit it out. Who knows what it was – all I know is that I didn’t remember anything else that followed, except that I had monkeys sitting on my shoulder and that the flames in her cooking fire magically transformed into technicolor aliens that waved forks at me. So thank goodness for the Accidental Vegan cookbook for recreating this recipe!

I made a few changes to get the flavor to be a closer approximation to the dish I love eating in Indonesia, and I think the end result is divine. By the way, if you have sweet soy sauce, which is what is typically used in this dish, you can use that instead of the soy/molasses combo. You can find it in most Asian food stores. But I doubt your local Asian food store stocks that weird Indonesian chewing leaf with numbing and hallucinogenic properties. You never know though!
Nutty Indonesian Sweet Noodles

From fridge to table: about 10 minutes

Serves: 4

1 pound dry Asian noodles (such as udon or soba)
1/2 cup roasted cashews
1/2 cup roasted peanuts
1/2 cup roasted hazelnuts (aka “filberts”) with the skins rubbed off
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, pushed through a press
1.5 tbsp grated ginger
1 cup bean sprouts (kale is also a great substitute)
3 tbsp soy sauce
1tbsp molasses
1 tbsp toasted sesame oil

Bring a pot of water to a boil and add the noodles; cook until al dente. Drain noodles well then run under cold water so they don’t get gummy.

Meanwhile, put the nuts in a food processor and pulse a few times to coarsely chop. Heat the olive oil in a wok over medium low heat, add the onions, garlic and ginger and saute for 3-5 minutes, until onion starts to soften. Stir in the nuts, sprouts, soy sauce, molasses and sesame oil and cook for another few minutes until everything is heated through. Add noodles and toss everything with tongs until the noodles absorb the liquid. Serve hot.

Hmm, maybe I wasn't hallucinating?!

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Categories: 15 minute dishes, Main dish, Recipes

Author:Cimeron

Cimeron Morrissey is an award-winning magazine writer who writes about her passions, which include travel, water sports, animal rescue and food.

Operation Carnivore Conversion

This is Operation Carnivore Conversion, an ambitious and potentially hazardous project to transform my meat-loving husband into a vegetarian. Recognizing that his diet was shared by Tyrannosauruses but not by humans who live very long, he has decided - reluctantly - to try to dramatically reduce his consumption of animal-based foods. The success of this project relies on my ability to serve inventive and tasty meals that would satisfy even a femur-gnawing caveman (and to prepare them in less than 30 minutes since I don't have much time). This is a high-risk endeavor. If my husband feels deprived or underwhelmed, he will see my arms as snack-shaped objects and/or whine me to death. Failure is not an option. Oh boy, here we go!

2 Comments on “Nutty Indonesian Sweet Noodles”

  1. rhonva
    May 1, 2012 at 10:13 pm #

    NOM YUM OMG I’d be running out to buy hazelnuts right now if I didn’t have artichokes waiting on their last legs in my fridge for tonight. Forget the soba, though. I made one soba dish about two years ago that was so disastrous that I still howl and run for my life if I even see a package of it in the market. Is there a secret to making soba less… soba-y? But anyway, udon is a big YES… I’ll let you know how it goes!

    • Cimeron
      May 1, 2012 at 10:23 pm #

      Hmm, what happened with your sobas? Were they stuck together and gunky? If so, the cold water washing apres cooking helps a lot. Or maybe it’s the kind of soba noodle you bought? I can’t tell you what kind I use since it’s written in Japanese. 🙂 But I’ve used udon with this recipe before…and I even used angel hair pasta once when I was out of Asian-style noodles (shhh, don’t tell anyone)…and they worked great! I think you will like this recipe! Just be sure to eat it on an empty stomach after a workout since it’s deliciously filling. Om nom nom nom!

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