Vegetarian Mie Gacoan
Satisfy your craving for bold, Indonesian-inspired flavors with this irresistible Vegetarian Mie Gacoan recipe—a plant-based twist on the popular street food classic! Featuring springy dried egg noodles, golden pan-fried tofu, and a vibrant medley of stir-fried vegetables, this dish is infused with a harmonious blend of sweet soy sauce, light soy sauce, and a fiery kick from sambal oelek. The combination of tender-crisp carrots, crunchy cabbage, and juicy red bell peppers creates a texture-rich experience, while the finishing touches of fresh green onions, a squeeze of lime, and optional crispy fried shallots take the flavor profile to the next level. Ready in just 40 minutes, this quick and satisfying meal is perfect for weeknight dinners or casual gatherings. Whether you're a spice lover or simply exploring vegetarian options, this spicy, sweet, and savory noodle dish is sure to delight your taste buds!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 400 g Dried egg noodles
- 200 g Firm tofu
- 2 tablespoons Vegetable oil
- 1 medium Carrots, julienned
- 100 g Cabbage, shredded
- 1 medium Red bell pepper, sliced
- 3 cloves Garlic, minced
- 2 stalks Green onions, chopped
- 3 tablespoons Sweet soy sauce (kecap manis)
- 2 tablespoons Light soy sauce
- 1 tablespoon Sambal oelek
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Lime, cut into wedges
- 2 tablespoons Fried shallots (optional)
Instructions
Bring a large pot of water to a boil and cook the dried egg noodles according to the package instructions. Drain and set aside.
Cut the firm tofu into bite-sized cubes. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu and cook until golden brown on all sides. Remove and set aside.
In the same skillet or wok, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the carrots, cabbage, and red bell pepper to the skillet. Stir-fry the vegetables for about 3-4 minutes until they begin to soften.
Return the cooked tofu to the skillet. Add the cooked noodles to the vegetable mixture.
Pour in the sweet soy sauce, light soy sauce, sambal oelek, salt, and black pepper. Toss everything together to combine well and heat through, about 2-3 minutes.
Remove the skillet from heat and sprinkle the chopped green onions over the top.
Serve the vegetarian Mie Gacoan with a wedge of lime on the side. Sprinkle with fried shallots if using for extra crunch.
Mix well before eating and enjoy the blend of spicy, sweet, and savory flavors.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 12.6 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 663 mg | 14% | |
*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.
