Vegetarian Mie Ayam
Savor the irresistible flavors of Vegetarian Mie Ayam, a plant-based twist on the beloved Indonesian street food classic. Featuring tender egg noodles, savory shiitake mushrooms, and vibrant fresh spinach, this dish is brought to life with a harmonious blend of light, dark, and sweet soy sauces, enriched with the warmth of ginger, garlic, and shallots. A ladle of umami-rich vegetable broth completes the bowl, providing a comforting, soupy finish. Easy to prepare in under 45 minutes, this recipe is perfect for weeknight dinners yet impressive enough for a special occasion. Garnished with fried shallots and spring onions, Vegetarian Mie Ayam delivers a wholesome, satisfying meal that's loaded with rich, authentic flavor—no poultry required! Whether you’re a fan of Asian comfort food or simply exploring meatless alternatives, this dish is sure to delight your taste buds.
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Recipe Information
Ingredients
- 250 grams dried egg noodles
- 150 grams shiitake mushrooms
- 100 grams fresh spinach
- 4 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 500 milliliters vegetable broth
- 2 pieces shallots
- 3 cloves garlic
- 1 inch piece ginger
- 2 stalks spring onions
- 2 tablespoons fried shallots
- 2 tablespoons vegetable oil
Instructions
Prepare the shiitake mushrooms by soaking them in warm water for 15 minutes if using dried ones. Once softened, slice them thinly.
In a small bowl, mix 3 tablespoons of the light soy sauce, dark soy sauce, and sweet soy sauce. Set aside.
Mince the shallots, garlic, and ginger. Slice the spring onions and separate the white and green parts.
In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced shallots, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for another 3 minutes.
Stir in the soy sauce mixture and cook until the mushrooms are well-coated. Dissolve the cornstarch in a little water and add it to the skillet to thicken the sauce. Cook for another 2 minutes.
Meanwhile, bring a large pot of water to a boil and cook the egg noodles according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
In the same pot, blanch the spinach for about 30 seconds, then remove and set aside.
In the serving bowls, divide the cooked noodles. Top them with the mushroom mixture and blanched spinach.
In a small saucepan, heat the vegetable broth. Season it with the remaining tablespoon of light soy sauce and sesame oil. Bring it to a boil and then pour a ladle of broth over the noodles in each bowl.
Garnish with the white parts of the spring onions and sprinkle fried shallots on top.
Serve immediately, allowing diners to mix the noodles with the broth and toppings right before eating.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 24.2 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 6878 mg | 299% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 30.4 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 315 mg | 24% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2573 mg | 55% | |
*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.
