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Indonesian Taoge Goreng – Fermented Street Noodles

(Taoge Goreng khas Bogor)
A beloved street food from Bogor, Indonesia, Taoge Goreng is not actually stir-fried bean sprouts, despite the name. Instead, lightly blanched bean sprouts and noodles are dressed with a savory, fermented peanut-like sauce made from oncom and tauco. This dish is fresh, funky, and full of umami—perfect for adventurous food lovers seeking plant-based Indonesian flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Light Meal, Main Course, Plant-Based Dish
Cuisine: Indonesian (Sundanese), Street Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Components
  • 10 oz fresh yellow noodles mie kuning basah, rinsed and optionally blanched
  • 10 oz fresh mung bean sprouts taoge, rinsed
  • 5 pieces fried tofu cut into cubes (tahu goreng)
  • 10 stalks garlic chives kucai, cut into 1–2 inch pieces
  • 2 scallions thinly sliced
  • 1 small tomato thinly sliced
  • 2 key limes jeruk limau, halved
  • Sweet soy sauce kecap manis, to taste
Oncom-Tauco Sauce (Fermented Soybean Sauce)
  • 3.5 oz fermented peanut cake oncom — grilled or toasted, then mashed
  • 2 tbsp fermented yellow soybean paste tauco
  • 3 shallots
  • 2 garlic cloves
  • 2 red chili peppers
  • 2 bird’s eye chilies optional, for heat
  • ¼ tsp sugar
  • Salt to taste
  • 1 cup water
  • 2 tbsp neutral oil for sautéing

Instruction
 

Prepare the Sauce
  1. In a mortar or food processor, grind the shallots, garlic, chili peppers, sugar, and salt into a paste.
  2. Heat oil in a saucepan over medium heat.
  3. Sauté the spice paste until fragrant, about 2–3 minutes.
  4. Add mashed oncom and tauco, stir well.
  5. Add water and cook until the sauce thickens slightly and becomes aromatic (5–7 minutes). Adjust salt to taste. Set aside and keep warm.
Blanch the Vegetables
  1. Bring a wide shallow pan of water to a near boil.
  2. Quickly blanch the bean sprouts for 10–15 seconds, just until slightly wilted. Drain and set aside.
  3. If your yellow noodles are firm or sour-smelling, blanch them briefly (5 seconds), then drain.
Assemble
  1. On a serving plate, arrange a layer of noodles.
  2. Top with bean sprouts, fried tofu cubes, and garlic chives.
  3. Spoon over several tablespoons of the warm oncom-tauco sauce.
  4. Drizzle with sweet soy sauce to taste.
  5. Squeeze fresh key lime juice on top before serving.

Notes

  • Oncom: This is a traditional fermented soy or peanut cake from West Java. It may not be available in Western stores. Substitute with tempeh (preferably overripe for strong flavor), mashed and lightly toasted for a similar effect.
  • Tauco: Fermented yellow soybean paste with a salty, umami punch. Substitute with Chinese fermented soy bean paste (doubanjiang or miso + soy sauce), though flavor may vary slightly.
  • Mie Kuning Basah: Fresh yellow eggless noodles common in Indonesia. Substitute with fresh yakisoba noodles, lo mein noodles, or thick ramen noodles.
  • Kecap Manis: Indonesian sweet soy sauce. If unavailable, mix 2 parts soy sauce with 1 part brown sugar or molasses.
  • Jeruk Limau: Key limes or calamansi are ideal. If unavailable, use regular lime, but reduce quantity slightly.
  • Tofu: Use firm tofu. Fry until golden and chewy before using.
  • Texture tip: Don't overcook the bean sprouts—they should stay slightly crunchy to balance the softness of noodles and tofu.