Vegan Mi Goreng
Transform your dinner table with this mouthwatering Vegan Mi Goreng, a plant-based twist on the classic Indonesian stir-fried noodles. Packed with bold flavors and vibrant textures, this quick and easy recipe features crisp tofu cubes, crunchy vegetables like carrots, green beans, and bean sprouts, and a rich, savory sauce made from soy sauce, sweet soy sauce (kecap manis), and a hint of chili. The dish comes together in just 35 minutes, making it perfect for busy weeknights. Garnished with roasted peanuts, fresh coriander, and a bright squeeze of lime, this satisfying vegan noodle stir-fry is a crowd-pleaser that’s as delicious as it is nutritious. Ideal for those seeking vegan comfort food or an authentic Asian-inspired meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams vegan instant noodles
- 200 grams tofu
- 2 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon chili sauce
- 3 cloves garlic cloves
- 3 tablespoons vegetable oil
- 1 medium carrot
- 100 grams green beans
- 2 stalks spring onions
- 50 grams bean sprouts
- 1 whole lime
- 50 grams peanuts
- 10 grams coriander leaves
Instructions
Begin by pressing the tofu to remove excess moisture. Slice the tofu into small cubes.
Finely chop the garlic cloves. Slice the carrot into thin matchsticks and trim and halve the green beans. Chop the spring onions into 2-inch pieces.
In a large pot, cook the vegan instant noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the tofu cubes and fry until golden on all sides. Remove from the pan and set aside.
In the same pan, heat the remaining 2 tablespoons of vegetable oil. Add the chopped garlic and stir-fry until fragrant.
Add the carrot, green beans, and spring onions, stirring frequently until they are just tender, about 3-5 minutes.
Return the tofu to the pan, then add the cooked noodles. Pour in the soy sauce, sweet soy sauce, and chili sauce. Toss everything together to coat evenly with the sauces.
Continue to stir-fry for another 2-3 minutes until the noodles are heated through.
Add the bean sprouts and stir-fry for just another minute to keep them crunchy.
Serve the Vegan Mi Goreng while hot, sprinkled with chopped peanuts and fresh coriander leaves. Serve with lime wedges on the side to squeeze over the noodles for a refreshing zing.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 30.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8162 mg | 355% | |
| Total Carbohydrate | 322.7 g | 117% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 39.7 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 977 mg | 75% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 2125 mg | 45% | |
*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.
