Vegetarian Mi Goreng Indonesian Fried Noodles
Indulge in the vibrant flavors of this Vegetarian Mi Goreng, a classic Indonesian fried noodle dish bursting with fresh vegetables and bold seasonings. Featuring tender egg noodles stir-fried with crisp snap peas, julienned carrots, and bean sprouts, this recipe is elevated by a rich, savory sauce made with soy sauce, sweet kecap manis, and vegetarian oyster sauce. A touch of ground white pepper and optional red chili flakes adds just the right amount of spice, while fried shallots and lime wedges provide a satisfying crunch and zesty finish. Perfect as a quick weeknight dinner, this easy-to-make dish brings the authentic taste of Indonesian street food to your table in just 35 minutes. Whether you're a noodle enthusiast or exploring plant-based meal options, this vegetarian Mi Goreng is sure to become a household favorite!
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Recipe Information
Ingredients
- 300 g egg noodles (dried or fresh)
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 100 g snap peas, trimmed
- 2 green onions, sliced
- 100 g bean sprouts
- 4 tbsp soy sauce
- 2 tbsp sweet soy sauce (kecap manis)
- 2 tbsp oyster sauce (vegetarian)
- 0.5 tsp ground white pepper
- 0.5 tsp red chili flakes (optional)
- 2 tbsp fried shallots (for garnish)
- 2 lime wedges (for serving)
Instructions
Bring a large pot of water to a boil. Cook the egg noodles according to package instructions, just until tender. Drain, rinse under cold water to stop the cooking process, and set aside.
In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and sliced shallots, stirring constantly until fragrant and golden, about 2 minutes.
Add the julienned carrot, red bell pepper, and snap peas to the wok. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
Push the vegetables to one side of the wok and add the remaining 1 tablespoon of vegetable oil to the empty side. Add the cooked noodles and toss to combine with the vegetables.
In a small bowl, mix together the soy sauce, sweet soy sauce (kecap manis), vegetarian oyster sauce, ground white pepper, and optional red chili flakes. Pour this sauce mixture into the wok and toss everything together until the noodles are evenly coated and heated through, about 2–3 minutes.
Add the bean sprouts and green onions to the noodles, and stir-fry for another 1 minute to slightly wilt them.
Transfer the Mi Goreng to serving plates and garnish with fried shallots for added crunch. Serve immediately with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 4233 mg | 184% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 41.1 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1669 mg | 36% | |
*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.
