Vegan Indomie Goreng
Dive into the bold, savory flavors of this Vegan Indomie Goreng, a plant-based twist on Indonesia's beloved fried noodle dish! Featuring tender vegan instant noodles, crispy golden tofu, and stir-fried veggies like cabbage and carrot, this recipe is a flavor-packed meal ready in just 25 minutes. It's all tied together with a rich, umami-packed sauce made from soy sauce, kecap manis, and a hint of chili for a perfect balance of sweet, salty, and spicy. Quick to prepare and brimming with vibrant textures, this dish is perfect for weeknight dinners or anytime you’re craving comfort food with an authentic Indonesian flair. A squeeze of lime at the end adds the perfect zesty kick—serve hot and enjoy every bite! Keywords: vegan Indomie Goreng, Indonesian noodles, plant-based comfort food, quick vegan recipes.
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Recipe Information
Ingredients
- 1 pack Vegan instant noodles
- 2 tablespoons Soy sauce
- 1 tablespoon Kecap manis (sweet soy sauce)
- 1 teaspoon Chili sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 100 grams Tofu (firm)
- 2 tablespoons Cooking oil
- 2 pieces Spring onions
- 50 grams Cabbage
- 1 small Carrot
- 1 half Lime
Instructions
Drain and press the tofu to remove excess moisture. Cut into small cubes.
In a pan, heat 1 tablespoon of cooking oil over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove and set aside.
Cook the vegan instant noodles according to the package instructions, then drain and set aside.
In a small bowl, mix soy sauce, kecap manis, chili sauce, garlic powder, and onion powder to make the seasoning sauce.
Chop the spring onions, shred the cabbage, and julienne the carrot.
In the same pan, heat another tablespoon of cooking oil. Add the carrot and cabbage, stir-frying until slightly softened, about 2-3 minutes.
Add the cooked noodles to the pan along with the seasoning sauce. Toss everything together until well combined and the noodles are evenly coated.
Mix in the cooked tofu, and toss again to combine. Add a splash of water if needed to loosen the sauce.
Sprinkle the chopped spring onions over the top and give a final toss.
Serve hot with a squeeze of lime juice over the noodles for added flavor.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 84.3 g | 31% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 15.6 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 831 mg | 18% | |
*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.
