Vegetarian Mi Goreng
Indulge in the savory and vibrant flavors of Vegetarian Mi Goreng, a plant-based twist on the classic Indonesian stir-fried noodle dish. This recipe combines tender, chewy dried wheat noodles with golden, crispy tofu and a medley of fresh, colorful veggies like carrots, cabbage, and bean sprouts. The dish is elevated by the perfect balance of umami-rich soy sauce, sweet and sticky kecap manis, and a hint of heat from chili sauce. It's quick to prepare, with just 15 minutes of prep time, making it an ideal choice for busy weeknights. Garnished with aromatic fried shallots, fresh lime juice, and a pop of spring onion, this hearty and satisfying meal promises to please your palate while staying entirely vegetarian. Packed with flavor and ready in under 30 minutes, this one-pan recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 250 grams dried wheat noodles
- 2 tablespoons vegetable oil
- 200 grams tofu
- 1 medium onion
- 3 cloves garlic
- 1 small carrot
- 100 grams cabbage
- 3 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon chili sauce
- 2 stalks spring onions
- 100 grams bean sprouts
- 1 medium lime
- 2 tablespoons fried shallots
Instructions
Bring a pot of water to a boil. Cook the dried wheat noodles according to the package instructions until al dente. Drain and set aside.
While the noodles are cooking, prepare the vegetables and tofu: Slice the tofu into small cubes, chop the onion and garlic finely, julienne the carrot, shred the cabbage, and slice the spring onions.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the tofu cubes and fry until they are golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Saute the chopped onion and garlic until fragrant and translucent, about 3 minutes.
Add the julienned carrot and shredded cabbage to the pan. Stir-fry for another 3-4 minutes until the vegetables are slightly softened.
Add the cooked noodles to the vegetable mixture in the pan. Pour in the soy sauce, sweet soy sauce, and chili sauce. Toss everything together to evenly coat the noodles in the sauce.
Add the fried tofu back into the pan along with the bean sprouts and sliced spring onions. Toss to combine and heat everything through for about 2 minutes.
Serve the Vegetarian Mi Goreng immediately. Garnish with a squeeze of lime juice and sprinkle with fried shallots before serving.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 264.3 g | 96% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 37.8 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 943 mg | 73% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2008 mg | 43% | |
*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.
