Vegan Mie Ayam
Discover the plant-based perfection of Vegan Mie Ayam, a delicious twist on the classic Indonesian noodle dish. This balanced recipe features springy egg-free wheat noodles paired with golden, lightly fried tofu and savory oyster mushrooms, all coated in a rich, aromatic soy sauce trio of dark soy, light soy, and Kecap Manis. Blanched bok choy adds a fresh crunch, while garlic, ginger, and vegetable broth infuse each bite with deep layers of flavor. Finished with vibrant lime, crispy fried shallots, and spring onions, this easy, 50-minute vegan Mie Ayam is a satisfying meal that’s perfect for lunch or dinner. Whether you're new to vegan cooking or an experienced chef seeking authentic flavors, this dish will quickly become a favorite.
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Recipe Information
Ingredients
- 300 grams dried egg-free wheat noodles
- 250 grams firm tofu
- 200 grams oyster mushrooms
- 200 grams bok choy
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons sweet soy sauce (Kecap Manis)
- 1 tablespoon sesame oil
- 3 cloves garlic
- 1 inch piece ginger
- 500 ml vegetable broth
- 3 spring onions
- 3 tablespoons fried shallots
- 1 lime
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 tablespoons cooking oil
Instructions
Press the tofu for at least 15 minutes to remove excess water, then cut into small cubes.
Finely chop the garlic and ginger, and slice the spring onions. Separate the green and white parts of the spring onions.
In a bowl, mix the dark soy sauce, light soy sauce, and sweet soy sauce. Set aside.
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the tofu cubes and fry until golden on all sides. Remove and set aside.
In the same pan, add another tablespoon of oil, and sauté the chopped garlic and ginger until fragrant.
Add the white part of the spring onions, then add the sliced oyster mushrooms and sauté until softened.
Return the tofu to the pan, pour in the sauce mixture, and stir to combine.
Add vegetable broth, bring to a simmer, and let cook for about 10 minutes to absorb the flavors. Season with salt and pepper to taste.
Meanwhile, cook the egg-free wheat noodles according to package instructions. Drain and toss with a teaspoon of sesame oil to prevent sticking.
Briefly blanch the bok choy in boiling water until just tender, then drain.
To assemble, divide the noodles into bowls. Top with tofu mushroom sauce and blanched bok choy.
Garnish with green parts of spring onions, fried shallots, and a wedge of lime.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7329 mg | 319% | |
| Total Carbohydrate | 340.9 g | 124% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 46.9 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 991 mg | 76% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 4600 mg | 98% | |
*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.
