Dairy-Free Mie Goreng

Get ready to savor the irresistible flavors of Dairy-Free Mie Goreng, a plant-forward take on the classic Indonesian stir-fried noodle dish. This quick and wholesome recipe features bouncy dairy-free noodles tossed in a savory blend of soy sauce, kecap manis, and a touch of fiery chili paste, creating a perfectly balanced combination of sweet, salty, and spicy. Packed with colorful, crisp-tender vegetables like carrots, cabbage, and green beans, along with the crunch of fresh bean sprouts, this one-pan meal is as nutritious as it is delicious. With just 20 minutes of prep and 15 minutes of cooking, this weeknight-friendly recipe delivers bold, authentic flavors without the use of dairy, making it suitable for plant-based or lactose-free diets. Serve up this crowd-pleasing dish as a standalone main or pair it with your favorite protein for an unforgettable meal.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Dairy-free noodles
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• 3 cloves Garlic cloves
• 2 medium Shallot
• 1 medium Carrot
• 100 grams Cabbage
• 100 grams Green beans
• 3 tablespoons Soy sauce
• 2 tablespoons Kecap manis (sweet soy sauce)
• 1 tablespoon Chili paste
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 stalks Spring onions
• 100 grams Bean sprouts

Directions

Step 1

Cook the noodles according to the package instructions. Rinse them under cold water, drizzle with 1 tablespoon of sesame oil, toss to coat, and set aside.

Step 2

Mince the garlic and slice the shallots thinly. Julienne the carrot, shred the cabbage, and cut the green beans into 1-inch pieces.

Step 3

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.

Step 4

Add the minced garlic and sliced shallots to the wok, and stir-fry for about 2 minutes until fragrant and starting to brown.

Step 5

Add the carrot, cabbage, and green beans, and stir-fry for an additional 3-4 minutes until the vegetables are tender but still crisp.

Step 6

Reduce the heat to medium, then add the cooked noodles to the wok, tossing gently to combine with the vegetables.

Step 7

Pour in the soy sauce, kecap manis, and chili paste. Season with salt and black pepper. Stir-fry everything together for 2-3 minutes until the noodles are evenly coated with the sauce and heated through.

Step 8

Slice the spring onions and add them to the wok along with the bean sprouts. Stir-fry for another minute until the spring onions are wilted and the bean sprouts are warmed through.

Step 9

Remove the wok from heat and serve the Dairy-Free Mie Goreng immediately, garnished with extra spring onions or chili if desired.

Nutrition Facts

Serving size	(1019.1g)

Amount per serving	% Daily Value*
Calories	1260.5

Total Fat 47.0g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 22.9g
Cholesterol 0mg	0%
Sodium 4449.2mg	0%
Total Carbohydrate 188.2g	0%
Dietary Fiber 22.0g	0%
Total Sugars 41.2g
Protein 36.4g	0%

Vitamin D 0IU	0%
Calcium 263.3mg	0%
Iron 10.5mg	0%
Potassium 1450.6mg	0%

*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.

Source of Calories

Fat: 32.0%

Protein: 11.0%

Carbs: 57.0%