Vegan Mee Goreng
Packed with bold flavors and vibrant textures, Vegan Mee Goreng is a plant-based twist on the beloved Indonesian stir-fried noodle dish. This recipe features chewy yellow wheat noodles, golden pan-fried tofu, and a colorful medley of green cabbage, bean sprouts, and aromatic spices. The rich umami notes of kecap manis, soy sauce, and a touch of hot sauce bring the perfect balance of sweet, savory, and spicy to every bite. Ready in just 40 minutes, this easy, wok-cooked dish is ideal for weeknight dinners or meal prep. Garnished with fresh spring onions and a squeeze of lime, Vegan Mee Goreng is a satisfying, flavor-packed meal that’s both comforting and nutritious. Perfect for anyone searching for a quick vegan dinner or authentic Indonesian-inspired recipes!
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Recipe Information
Ingredients
- 400 grams yellow wheat noodles
- 250 grams firm tofu
- 1 small head green cabbage
- 100 grams bean sprouts
- 3 stalks spring onions
- 4 cloves garlic
- 2 red chili
- 4 tablespoons kecap manis (sweet soy sauce)
- 2 tablespoons soy sauce
- 1 tablespoon hot sauce
- 3 tablespoons peanut oil
- 1 lime
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of water to a boil. Cook the yellow wheat noodles according to the package instructions until al dente. Drain and set aside.
Press the tofu under a weight for 10 minutes to remove excess moisture. Cut into cubes.
In a large skillet or wok, heat 1 tablespoon of peanut oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8 minutes. Remove from the skillet and set aside.
Chop the green cabbage into thin slices. Rinse and drain the bean sprouts. Thinly slice the spring onions, separating the white parts from the green tops.
Mince the garlic and slice the red chili thinly.
In the same skillet, add the remaining peanut oil. Add the minced garlic and white parts of the spring onions, cooking for 1 minute until fragrant.
Stir in the sliced cabbage and cook for 3-4 minutes until it starts to soften.
Add the bean sprouts and red chili, cook for another 2 minutes.
Mix in the cooked noodles and tofu, gently tossing to combine everything evenly.
Pour in the kecap manis, soy sauce, and hot sauce, stirring well to coat the noodles evenly.
Season with salt and black pepper, adjusting to taste.
Serve the Vegan Mee Goreng hot, garnished with green parts of the spring onions and lime wedges on the side.
Nutrition Facts
Calories |
1509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4641 mg | 202% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 56.6 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 703 mg | 54% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2063 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.
