Vegetarian Mi Goreng Noodles
Savor the irresistible flavors of Vegetarian Mi Goreng Noodles, a quick and easy Indonesian-inspired dish perfect for busy weeknights or a satisfying plant-based meal. This classic street food favorite is elevated with a medley of vibrant vegetables like julienned carrots, crisp bell peppers, tender broccoli, and shredded cabbage, all stir-fried to perfection. Tossed in a savory-sweet blend of soy sauce and kecap manis, these chewy instant noodles soak up every bit of flavor. Golden, pan-fried tofu and crunchy bean sprouts add protein and texture, while a squeeze of lime brightens the dish for a zesty finish. Ready in just 30 minutes, this vegetarian noodle recipe is a feast of bold flavors and wholesome ingredients—perfect for anyone craving a delicious, meat-free twist on a Mi Goreng classic!
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Recipe Information
Ingredients
- 200 grams dried instant noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium red chili, sliced
- 1 medium carrot, julienned
- 1 medium red bell pepper, sliced
- 1 cup small broccoli florets
- 1 cup cabbage, shredded
- 3 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 teaspoon sesame oil
- 200 grams tofu, cubed
- 1 cup bean sprouts
- 2 tablespoons green onions, chopped
- 1 whole lime, cut into wedges
Instructions
Cook the instant noodles according to the package instructions, drain, and set aside.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
Add the minced garlic and sliced red chili, and sauté for 30 seconds until fragrant.
Add the julienned carrots, sliced red bell pepper, broccoli florets, and shredded cabbage to the pan. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
In a small bowl, mix together soy sauce, sweet soy sauce (kecap manis), and sesame oil.
Add the cooked noodles to the pan with the vegetables, along with the soy sauce mixture. Toss everything together until the noodles are well coated with the sauce.
In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes.
Add the cooked tofu and bean sprouts to the noodle mixture. Gently toss to combine.
Transfer the noodles to a serving dish and garnish with chopped green onions.
Serve immediately with lime wedges on the side for squeezing over the noodles.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.8 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 564 mg | 12% | |
*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.
