Vegan Maggie Goreng
Dive into the bold flavors of Vegan Maggie Goreng, a plant-based twist on the quintessential Malaysian fried noodle dish. This recipe combines vegan instant noodles with a medley of colorful veggies—crunchy bean sprouts, sweet red bell peppers, and tender green beans—alongside golden, crispy tofu for a protein-packed meal. The savory sauce blend of soy sauce, sweet kecap manis, and spicy sriracha introduces an irresistible balance of sweet, salty, and spicy notes. Ready in just 30 minutes, this quick and satisfying stir-fry is perfect for weeknight dinners or lunch on the go. Garnished with fresh spring onions and a lime wedge for a zesty finish, this vegan noodle stir-fry is sure to become a new favorite. Keywords: Vegan Maggie Goreng, vegan stir-fry noodles, Malaysian fried noodles, plant-based dinner recipes, quick noodle dishes.
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Recipe Information
Ingredients
- 2 packets instant noodles (vegan)
- 4 cups water
- 3 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon sriracha sauce
- 200 grams tofu (firm, cut into cubes)
- 2 tablespoons cooking oil
- 3 cloves garlic (minced)
- 1 medium onion (sliced)
- 1 red bell pepper (sliced)
- 1 medium carrot (julienned)
- 100 grams green beans (trimmed and cut into 2-inch pieces)
- 100 grams bean sprouts
- 2 stalks spring onions (chopped)
- 1 lime (cut into wedges)
- 0.5 teaspoon salt
Instructions
Bring 4 cups of water to a boil in a medium pot. Add the vegan instant noodles and cook according to package instructions, usually about 2-3 minutes. Drain and set aside.
In a small bowl, mix together the soy sauce, sweet soy sauce, and sriracha sauce. Set aside.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat.
Add the tofu cubes and fry until they are golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add minced garlic and sliced onion, and sauté for 2 minutes until the onion becomes translucent.
Add the sliced red bell pepper, julienned carrot, and green beans to the pan. Stir-fry for 4 minutes until the vegetables are just tender.
Return the cooked noodles and tofu to the pan, and pour the sauce mixture over the top.
Toss everything together to combine well and cook for 2 minutes, allowing the noodles to absorb the sauce.
Add the bean sprouts to the pan and stir for another minute.
Remove from heat and season with 0.5 teaspoons of salt, adjusting to taste.
Serve the Vegan Maggie Goreng hot, garnished with chopped spring onions and lime wedges on the side.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6164 mg | 268% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 43.4 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1687 mg | 130% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2075 mg | 44% | |
*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.
