Vegan Maggie Goreng

Satisfy your cravings with this bold and flavor-packed Vegan Maggie Goreng, a plant-based twist on the beloved Malaysian street food favorite. This quick and easy recipe transforms humble vegan instant noodles into a vibrant, wok-tossed masterpiece loaded with crisp vegetables like bell peppers, carrots, and green beans, as well as golden-fried tofu for a hearty protein boost. A savory-sweet sauce made with soy sauce, sweet soy sauce (kecap manis), and a touch of sriracha delivers a perfect balance of umami and heat. Fresh bean sprouts and a squeeze of zesty lime add the final touch of brightness to this comforting dish. Ready in just 30 minutes, Vegan Maggie Goreng is a must-try for busy weeknights or your next vegan-friendly dinner adventure. Perfect for fans of quick vegan recipes, noodle dishes, or global flavors!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 packets instant noodles (vegan)
• 4 cups water
• 3 tablespoons soy sauce
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon sriracha sauce
• 200 grams tofu (firm, cut into cubes)
• 2 tablespoons cooking oil
• 3 cloves garlic (minced)
• 1 medium onion (sliced)
• 1 red bell pepper (sliced)
• 1 medium carrot (julienned)
• 100 grams green beans (trimmed and cut into 2-inch pieces)
• 100 grams bean sprouts
• 2 stalks spring onions (chopped)
• 1 lime (cut into wedges)
• 0.5 teaspoon salt

Directions

Step 1

Bring 4 cups of water to a boil in a medium pot. Add the vegan instant noodles and cook according to package instructions, usually about 2-3 minutes. Drain and set aside.

Step 2

In a small bowl, mix together the soy sauce, sweet soy sauce, and sriracha sauce. Set aside.

Step 3

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

Step 4

Add the tofu cubes and fry until they are golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.

Step 5

In the same pan, add minced garlic and sliced onion, and sauté for 2 minutes until the onion becomes translucent.

Step 6

Add the sliced red bell pepper, julienned carrot, and green beans to the pan. Stir-fry for 4 minutes until the vegetables are just tender.

Step 7

Return the cooked noodles and tofu to the pan, and pour the sauce mixture over the top.

Step 8

Toss everything together to combine well and cook for 2 minutes, allowing the noodles to absorb the sauce.

Step 9

Add the bean sprouts to the pan and stir for another minute.

Step 10

Remove from heat and season with 0.5 teaspoons of salt, adjusting to taste.

Step 11

Serve the Vegan Maggie Goreng hot, garnished with chopped spring onions and lime wedges on the side.

Nutrition Facts

Serving size	(2070g)

Amount per serving	% Daily Value*
Calories	1632.1

Total Fat 73.4g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 6513.8mg	0%
Total Carbohydrate 190.2g	0%
Dietary Fiber 23.1g	0%
Total Sugars 46.4g
Protein 63.0g	0%

Vitamin D 0IU	0%
Calcium 1660.9mg	0%
Iron 17.5mg	0%
Potassium 2140.0mg	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: 39.5%

Protein: 15.1%

Carbs: 45.5%