Vegetarian Mee Goreng
Dive into the vibrant flavors of Southeast Asia with this Vegetarian Mee Goreng, a tantalizing noodle stir-fry bursting with bold, savory notes and fresh vegetables. Featuring chewy yellow noodles, golden cubes of crispy tofu, and a medley of crunchy cabbage, carrots, and bean sprouts, this dish is elevated by the signature sweetness of kecap manis and a fiery kick from chili paste. Stir-fried to perfection in a wok and finished with a fresh squeeze of lime and a sprinkle of spring onions, this quick and easy recipe comes together in just 35 minutes, making it perfect for busy weeknights or casual entertaining. Perfectly balanced with sweet, salty, tangy, and spicy undertones, this vegetarian take on the iconic Mee Goreng is a must-try for lovers of Asian cuisine.
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Recipe Information
Ingredients
- 400 grams Yellow noodles
- 200 grams Firm tofu
- 2 tablespoons Cooking oil
- 3 cloves Garlic
- 1 medium Onion
- 150 grams Cabbage
- 1 medium Carrot
- 100 grams Bean sprouts
- 3 tablespoons Kecap manis (sweet soy sauce)
- 2 tablespoons Soy sauce
- 1 tablespoon Chili paste
- 1 tablespoon Tomato ketchup
- 1 whole Lime
- 2 stalks Spring onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
Instructions
Prepare the ingredients: Slice the tofu into small cubes. Mince the garlic. Thinly slice the onion. Cut the cabbage into thin strips and julienne the carrot. Chop the spring onions for garnish.
In a large pot, bring water to a boil and cook the yellow noodles according to package instructions, usually about 4-5 minutes. Drain and set aside.
In a large wok or frying pan, heat 1 tablespoon of cooking oil over medium heat. Add the cubed tofu and fry until golden brown on all sides. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add minced garlic and sliced onion. Stir-fry for about 1-2 minutes until fragrant.
Add the sliced cabbage and carrot to the pan. Stir-fry for another 2-3 minutes until the vegetables begin to soften.
Return the cooked tofu to the pan along with the drained noodles and bean sprouts. Toss everything together.
In a small bowl, mix kecap manis, soy sauce, chili paste, and tomato ketchup together. Pour this sauce mixture over the noodles and toss well to coat evenly.
Season with salt and ground white pepper. Adjust the seasoning to taste.
Cook for another 2-3 minutes, stirring constantly until everything is heated through.
Remove from the heat and squeeze the juice of a lime over the dish for extra freshness. Stir in the chopped spring onions.
Serve hot, garnished with additional spring onions if desired.
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 12.7 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 513 mg | 11% | |
*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.
