Vegan Mee Goreng

Bursting with vibrant flavors and satisfying textures, this Vegan Mee Goreng is a plant-based twist on the beloved Southeast Asian noodle dish. Made with springy yellow wheat noodles, golden pan-fried tofu, crunchy bean sprouts, and tender green cabbage, this recipe delivers a delightful blend of flavors in every bite. The sweet and savory kick from kecap manis, soy sauce, and a touch of chili heat takes this dish to the next level. Ready in just 40 minutes, it's the perfect quick-and-easy dinner that’s packed with wholesome ingredients. Serve your Vegan Mee Goreng hot, garnished with fresh lime wedges and spring onion tops for a zesty, aromatic finish. Ideal for noodle lovers and fans of Asian-inspired vegan recipes, this dish will quickly become a favorite in your weeknight meal rotation!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams yellow wheat noodles
• 250 grams firm tofu
• 1 small head green cabbage
• 100 grams bean sprouts
• 3 stalks spring onions
• 4 cloves garlic
• 2 red chili
• 4 tablespoons kecap manis (sweet soy sauce)
• 2 tablespoons soy sauce
• 1 tablespoon hot sauce
• 3 tablespoons peanut oil
• 1 lime
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Bring a large pot of water to a boil. Cook the yellow wheat noodles according to the package instructions until al dente. Drain and set aside.

Step 2

Press the tofu under a weight for 10 minutes to remove excess moisture. Cut into cubes.

Step 3

In a large skillet or wok, heat 1 tablespoon of peanut oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8 minutes. Remove from the skillet and set aside.

Step 4

Chop the green cabbage into thin slices. Rinse and drain the bean sprouts. Thinly slice the spring onions, separating the white parts from the green tops.

Step 5

Mince the garlic and slice the red chili thinly.

Step 6

In the same skillet, add the remaining peanut oil. Add the minced garlic and white parts of the spring onions, cooking for 1 minute until fragrant.

Step 7

Stir in the sliced cabbage and cook for 3-4 minutes until it starts to soften.

Step 8

Add the bean sprouts and red chili, cook for another 2 minutes.

Step 9

Mix in the cooked noodles and tofu, gently tossing to combine everything evenly.

Step 10

Pour in the kecap manis, soy sauce, and hot sauce, stirring well to coat the noodles evenly.

Step 11

Season with salt and black pepper, adjusting to taste.

Step 12

Serve the Vegan Mee Goreng hot, garnished with green parts of the spring onions and lime wedges on the side.

Nutrition Facts

Serving size	(1458.6g)

Amount per serving	% Daily Value*
Calories	1508.7

Total Fat 63.4g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 8.5g
Cholesterol 0mg	0%
Sodium 4640.8mg	0%
Total Carbohydrate 192.4g	0%
Dietary Fiber 23.2g	0%
Total Sugars 56.6g
Protein 61.8g	0%

Vitamin D 0IU	0%
Calcium 703.1mg	0%
Iron 14.4mg	0%
Potassium 2062.6mg	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: 35.9%

Protein: 15.6%

Carbs: 48.5%