Vegan Maggi Goreng (Fried Maggi Noodles)
Transform your next meal with this irresistible Vegan Maggi Goreng, a plant-based twist on the beloved Malaysian street food classic. Featuring springy vegan instant noodles stir-fried to perfection with crispy tofu, vibrant vegetables like cabbage, carrots, and bean sprouts, and a savory-sweet combination of soy sauce, kecap manis, and chili paste, this quick and easy recipe is bursting with bold, aromatic flavors. Ready in just 25 minutes, it's perfect for busy weeknights or when you’re craving an indulgent yet wholesome comfort food. Garnished with fresh green onions and a squeeze of zesty lime, this dish delivers a satisfying blend of textures and tastes that will have you coming back for seconds. Ideal for anyone looking to enjoy an authentic, meat-free take on Southeast Asian cuisine!
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Ingredients
- 2 packets Vegan instant noodles
- 2 tablespoons Neutral oil (e.g., canola or vegetable)
- 2 Garlic cloves, minced
- 2 Shallots, thinly sliced
- 200 grams Firm tofu, cubed
- 3 tablespoons Soy sauce
- 2 tablespoons Kecap manis (sweet soy sauce)
- 1 tablespoon Chili paste or sambal oelek
- 1 cup Cabbage, shredded
- 1 Carrot, julienned
- 1 cup Bean sprouts
- 2 Green onions, chopped
- 4 Lime wedges
Directions
Step 1
Cook the vegan instant noodles according to the package instructions, omitting any seasoning packets. Drain and set aside.
Step 2
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced shallots, sautéing until fragrant, about 2 minutes.
Step 3
Add the cubed tofu to the skillet and cook until golden brown on all sides, about 5 minutes. Remove the tofu from the pan and set aside.
Step 4
In the same pan, add the remaining tablespoon of oil. Add the shredded cabbage and julienned carrot, stir-frying for about 2 minutes until they start to soften.
Step 5
Return the tofu to the pan along with the cooked noodles. Pour in the soy sauce, kecap manis, and chili paste, tossing everything to combine and heat through.
Step 6
Add the bean sprouts and half of the chopped green onions, stir-frying for another 2 minutes.
Step 7
Serve the noodles hot, garnished with the remaining green onions and lime wedges for squeezing over the top.
Nutrition Facts
| Serving size | (1038g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1593.4 |
| Total Fat 73.1g | 0% |
| Saturated Fat 16.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 5385.8mg | 0% |
| Total Carbohydrate 183.1g | 0% |
| Dietary Fiber 25.2g | 0% |
| Total Sugars 40.2g | |
| Protein 63.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1698.2mg | 0% |
| Iron 18.7mg | 0% |
| Potassium 2292.3mg | 0% |
Source of Calories