Vegetarian Mie Goreng
Dive into the savory world of Indonesian cuisine with this irresistible Vegetarian Mie Goreng recipe! Packed with vibrant flavors, this stir-fried noodle dish combines tender egg noodles, crispy golden tofu cubes, and a medley of fresh vegetables like carrots, cabbage, and green beans—all coated in a rich and aromatic blend of sweet soy sauce, vegetarian oyster sauce, and chili sauce. Quick to prepare in just 30 minutes, it's a perfect option for a wholesome, meat-free meal. Garnished with zesty lime wedges and fresh spring onions, this dish delivers a burst of tangy freshness and spice in every bite. Whether you're a seasoned fan of Asian cooking or exploring the flavors of mie goreng for the first time, this vegetarian version is sure to become a favorite. Ideal for busy weeknights or impressing guests with authentic flair!
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Recipe Information
Ingredients
- 200 grams Egg noodles
- 200 grams Firm tofu
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 medium Onion, sliced
- 1 medium Carrot, julienned
- 100 grams Green cabbage, shredded
- 100 grams Green beans, chopped
- 3 tablespoons Sweet soy sauce (kecap manis)
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce (vegetarian)
- 1 tablespoon Chili sauce
- 2 stalks Spring onions, sliced
- 1 Lime, cut into wedges
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the egg noodles according to package instructions. Drain and set aside.
Press the tofu to remove excess moisture and cut it into small cubes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and sliced onion, and stir-fry for 1-2 minutes until fragrant.
Add the carrot, cabbage, and green beans. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
Return the cooked noodles and tofu to the skillet. Add the sweet soy sauce, soy sauce, vegetarian oyster sauce, and chili sauce. Stir well to combine all ingredients and evenly coat the noodles.
Season with salt and black pepper to taste. Toss everything together and cook for an additional 2-3 minutes.
Sprinkle the sliced spring onions on top and serve hot, garnished with lime wedges on the side.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4060 mg | 177% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 48.8 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1671 mg | 129% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2079 mg | 44% | |
*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.
