Dairy-Free Mie Goreng
Elevate your stir-fry game with this flavorful Dairy-Free Mie Goreng, a delightful take on the classic Indonesian fried noodles that's perfect for dietary preferences or lactose sensitivities. Featuring tender dairy-free noodles tossed with vibrant, crisp vegetables like carrot, cabbage, and green beans, this dish is infused with rich umami flavors from soy sauce, kecap manis (sweet soy sauce), and a hint of chili paste for subtle heat. Garlic and shallots are stir-fried to golden perfection in a sizzling wok, while sesame oil adds a nutty depth to the noodles. Finished off with fresh bean sprouts and spring onions, this quick and easy dairy-free recipe is ready in under 30 minutes and serves as a satisfying main course for weeknight dinners or gatherings. Enjoy a taste of Indonesia that's packed with texture, bold flavors, and a dairy-free twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Dairy-free noodles
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 cloves Garlic cloves
- 2 medium Shallot
- 1 medium Carrot
- 100 grams Cabbage
- 100 grams Green beans
- 3 tablespoons Soy sauce
- 2 tablespoons Kecap manis (sweet soy sauce)
- 1 tablespoon Chili paste
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Spring onions
- 100 grams Bean sprouts
Instructions
Cook the noodles according to the package instructions. Rinse them under cold water, drizzle with 1 tablespoon of sesame oil, toss to coat, and set aside.
Mince the garlic and slice the shallots thinly. Julienne the carrot, shred the cabbage, and cut the green beans into 1-inch pieces.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and sliced shallots to the wok, and stir-fry for about 2 minutes until fragrant and starting to brown.
Add the carrot, cabbage, and green beans, and stir-fry for an additional 3-4 minutes until the vegetables are tender but still crisp.
Reduce the heat to medium, then add the cooked noodles to the wok, tossing gently to combine with the vegetables.
Pour in the soy sauce, kecap manis, and chili paste. Season with salt and black pepper. Stir-fry everything together for 2-3 minutes until the noodles are evenly coated with the sauce and heated through.
Slice the spring onions and add them to the wok along with the bean sprouts. Stir-fry for another minute until the spring onions are wilted and the bean sprouts are warmed through.
Remove the wok from heat and serve the Dairy-Free Mie Goreng immediately, garnished with extra spring onions or chili if desired.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4449 mg | 193% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 41.2 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1451 mg | 31% | |
*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.
