Dairy-Free Mi Goreng
Discover the irresistible flavors of Dairy-Free Mi Goreng, a plant-based twist on the classic Indonesian stir-fried noodle dish. This recipe features tender rice noodles tossed in a medley of crisp vegetables, golden-brown tofu, and a perfectly balanced combination of soy sauce and sweet soy sauce (Kecap Manis), all enhanced with a zesty splash of lime. Ready in just 35 minutes, this vegan-friendly Mi Goreng is bursting with bold, aromatic flavors from garlic, shallots, and chili, making it a satisfying yet healthier alternative to the traditional version. Perfect for a comforting weeknight dinner or meal prep, this dish is topped with fresh green onions and bean sprouts for added texture and vibrancy. Whether you're dairy-free or simply craving a quick, flavorful noodle dish, this recipe is sure to impress!
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Ingredients
- 250 grams Rice noodles
- 3 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 2 medium Shallots, thinly sliced
- 1 large Red chili, thinly sliced
- 1 medium Carrot, julienned
- 150 grams Cabbage, shredded
- 3 tablespoons Soy sauce
- 2 tablespoons Sweet soy sauce (Kecap Manis)
- 1 tablespoon Lime juice
- 200 grams Tofu, firm and cubed
- 2 stalks Green onion, chopped
- 100 grams Bean sprouts
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Begin by soaking the rice noodles in hot water for about 8-10 minutes or until they are soft. Drain and set aside.
Step 2
Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Add the cubed tofu and fry until all sides are golden brown. Remove from the pan and set aside.
Step 3
Add the remaining 2 tablespoons of oil to the same pan. Stir in minced garlic, thinly sliced shallots, and the sliced red chili. Sauté for about 2 minutes until fragrant.
Step 4
Add the julienned carrot and shredded cabbage to the pan. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.
Step 5
Return the fried tofu to the pan. Add the soaked rice noodles, soy sauce, sweet soy sauce, and lime juice. Toss everything together well, ensuring the noodles are evenly coated with the sauces.
Step 6
Add the chopped green onion and bean sprouts. Stir-fry for an additional 2 minutes until everything is heated through.
Step 7
Season with salt and black pepper to taste. Make sure to toss everything well one last time.
Step 8
Serve hot, garnished with additional green onions and lime wedges if desired.
Nutrition Facts
| Serving size | (1030.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1159.3 |
| Total Fat 56.9g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 25.4g | |
| Cholesterol 0mg | 0% |
| Sodium 4402.1mg | 0% |
| Total Carbohydrate 126.3g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 34.4g | |
| Protein 50.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1572.0mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 1892.4mg | 0% |
Source of Calories