Dairy-Free Mee Goreng
Dive into bold flavors with this Dairy-Free Mee Goreng—a vibrant, street-style noodle dish that's packed with taste and texture. Featuring tender yellow wheat noodles stir-fried with crispy tofu, fresh veggies like carrots, cabbage, and bean sprouts, and a savory blend of soy sauce, sweet kecap manis, and chili sauce, this recipe delivers the perfect balance of sweet, salty, and spicy. Ready in just 30 minutes, it's an allergen-friendly twist on the classic Southeast Asian favorite, crafted without dairy yet full of robust richness. Garnished with spring onions and served alongside tart lime wedges, this easy one-pan meal is perfect for weeknight dinners or quick entertaining.
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Recipe Information
Ingredients
- 200 grams Yellow wheat noodles
- 2 tablespoons Cooking oil
- 3 cloves Garlic, minced
- 2 medium Shallots, thinly sliced
- 1 medium Carrot, julienned
- 200 grams Cabbage, thinly sliced
- 200 grams Tofu, cut into cubes
- 100 grams Bean sprouts
- 3 tablespoons Soy sauce
- 2 tablespoons Sweet soy sauce (kecap manis)
- 1 tablespoon Chili sauce
- 1 Lime, cut into wedges
- 2 stalks Spring onions, chopped
Instructions
Boil a pot of water and cook the yellow wheat noodles until just tender. Drain and set aside.
Heat the cooking oil in a wok or large frying pan over medium heat.
Add the minced garlic and shallots to the pan, and stir-fry for 2-3 minutes until fragrant and slightly golden.
Add the julienned carrots and sliced cabbage to the pan, and stir-fry for another 3-4 minutes until they are softened but still crisp.
Push the vegetables to the side of the pan and add the cubed tofu. Stir-fry the tofu until it's golden on all sides.
Add the bean sprouts to the mixture and stir to combine everything evenly.
Add the cooked noodles to the pan and pour in the soy sauce, sweet soy sauce, and chili sauce. Toss everything together, ensuring that the noodles are well-coated with the sauces.
Continue to stir-fry for another 2-3 minutes, ensuring the noodles are heated through and all ingredients are well combined.
Remove from heat, and sprinkle the chopped spring onions over the top.
Serve the Mee Goreng hot, with lime wedges on the side for an added splash of freshness.
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 36.8 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 943 mg | 73% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1587 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
