Vegan Mi Goreng Noodles
Transport your taste buds to the vibrant streets of Southeast Asia with this flavor-packed Vegan Mi Goreng Noodles recipe. Bursting with colorful veggies like julienned carrot, sliced red bell pepper, and snow peas, and complemented by the rich umami of soy sauce and kecap manis, this dish delivers an irresistible blend of savory, sweet, and tangy flavors. Tender cubed tofu adds protein, while fragrant garlic, ginger, and red chili infuse every bite with aromatic depth. Finished with fresh coriander, crunchy roasted peanuts, and a zesty squeeze of lime, these noodles are not only quick to make — ready in just 35 minutes — but also the perfect plant-based meal for busy weeknights. Pair it with lime wedges to brighten the dish even further. Whether you're vegan or simply craving a healthier twist on a classic Indonesian favorite, these stir-fried noodles are guaranteed to delight every palate! Keywords: Vegan Mi Goreng, Indonesian Stir-Fried Noodles, Plant-Based Meals, Quick Vegan Recipes.
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Recipe Information
Ingredients
- 150 g dried ramen or soba noodles
- 1 tablespoon sesame oil
- 3 large garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 red chili, finely sliced
- 1 large carrot, julienned
- 1 medium red bell pepper, sliced
- 100 g snow peas
- 3 tablespoons soy sauce
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 lime, juiced
- 200 g tofu, drained and cubed
- 3 scallions, chopped
- 50 g bean sprouts
- 2 tablespoons coriander leaves, chopped
- 2 tablespoons roasted peanuts, roughly chopped
- 4 lime wedges
Instructions
Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Heat the sesame oil in a large frying pan or wok over medium heat.
Add the minced garlic, ginger, and sliced red chili. Stir-fry for about 1 minute until fragrant.
Add the julienned carrot, sliced red bell pepper, and snow peas to the pan. Stir-fry for another 2-3 minutes until the vegetables are just tender.
In a small bowl, mix together the soy sauce, kecap manis, and lime juice. Set aside.
Increase the heat to high and add the cubed tofu to the pan, stir-frying for another 2 minutes until the tofu is heated through and the vegetables are well mixed.
Add the cooked noodles to the pan along with the soy sauce mixture. Toss to combine everything evenly, ensuring the noodles are well coated with the sauce.
Stir in the chopped scallions and bean sprouts, and toss gently to mix.
Remove the pan from heat and transfer the noodles to serving plates.
Garnish with chopped coriander leaves and roasted peanuts. Serve immediately with lime wedges on the side for an extra zesty touch.
Nutrition Facts
Calories |
1191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 36.0 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 972 mg | 75% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1951 mg | 42% | |
*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.
