Dairy-Free Mi Goreng
Discover the rich, bold flavors of Dairy-Free Mi Goreng, a plant-based twist on the iconic Indonesian fried noodle dish. This recipe features tender rice noodles tossed in a savory-sweet blend of soy sauce and Kecap Manis, complemented by vibrant vegetables like julienned carrots, shredded cabbage, and crunchy bean sprouts. Cubes of golden-fried tofu add protein and texture, while aromatic garlic, shallots, and red chili infuse every bite with irresistible depth. Perfectly balanced with a hint of lime juice, this dairy-free delight comes together in just 35 minutes, making it ideal for a quick and satisfying weeknight dinner. Serve it hot and garnish with fresh green onions or lime wedges for a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 250 grams Rice noodles
- 3 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 2 medium Shallots, thinly sliced
- 1 large Red chili, thinly sliced
- 1 medium Carrot, julienned
- 150 grams Cabbage, shredded
- 3 tablespoons Soy sauce
- 2 tablespoons Sweet soy sauce (Kecap Manis)
- 1 tablespoon Lime juice
- 200 grams Tofu, firm and cubed
- 2 stalks Green onion, chopped
- 100 grams Bean sprouts
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by soaking the rice noodles in hot water for about 8-10 minutes or until they are soft. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Add the cubed tofu and fry until all sides are golden brown. Remove from the pan and set aside.
Add the remaining 2 tablespoons of oil to the same pan. Stir in minced garlic, thinly sliced shallots, and the sliced red chili. Sauté for about 2 minutes until fragrant.
Add the julienned carrot and shredded cabbage to the pan. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the fried tofu to the pan. Add the soaked rice noodles, soy sauce, sweet soy sauce, and lime juice. Toss everything together well, ensuring the noodles are evenly coated with the sauces.
Add the chopped green onion and bean sprouts. Stir-fry for an additional 2 minutes until everything is heated through.
Season with salt and black pepper to taste. Make sure to toss everything well one last time.
Serve hot, garnished with additional green onions and lime wedges if desired.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 34.4 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1572 mg | 121% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1892 mg | 40% | |
*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.
