Vegan Mi Goreng
Bursting with bold flavors and vibrant textures, this Vegan Mi Goreng is a plant-based twist on the classic Indonesian street food favorite. Featuring perfectly golden tofu, crunchy vegetables like carrots, green beans, and bean sprouts, and chewy vegan instant noodles, this dish is stir-fried to perfection in a savory mix of soy sauce, sweet kecap manis, and a hint of chili sauce for a subtle kick. Finished with a sprinkle of roasted peanuts, fresh coriander, and a squeeze of lime, this quick and easy vegan noodle recipe is ready in just 35 minutes and is perfect for weeknight dinners or meal prep. Whether you're a fan of Asian cuisine or simply looking for a satisfying meat-free option, this Vegan Mi Goreng is sure to impress with its balance of flavors and delightful textures.
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Ingredients
- 400 grams vegan instant noodles
- 200 grams tofu
- 2 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon chili sauce
- 3 cloves garlic cloves
- 3 tablespoons vegetable oil
- 1 medium carrot
- 100 grams green beans
- 2 stalks spring onions
- 50 grams bean sprouts
- 1 whole lime
- 50 grams peanuts
- 10 grams coriander leaves
Directions
Step 1
Begin by pressing the tofu to remove excess moisture. Slice the tofu into small cubes.
Step 2
Finely chop the garlic cloves. Slice the carrot into thin matchsticks and trim and halve the green beans. Chop the spring onions into 2-inch pieces.
Step 3
In a large pot, cook the vegan instant noodles according to the package instructions. Drain and set aside.
Step 4
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the tofu cubes and fry until golden on all sides. Remove from the pan and set aside.
Step 5
In the same pan, heat the remaining 2 tablespoons of vegetable oil. Add the chopped garlic and stir-fry until fragrant.
Step 6
Add the carrot, green beans, and spring onions, stirring frequently until they are just tender, about 3-5 minutes.
Step 7
Return the tofu to the pan, then add the cooked noodles. Pour in the soy sauce, sweet soy sauce, and chili sauce. Toss everything together to coat evenly with the sauces.
Step 8
Continue to stir-fry for another 2-3 minutes until the noodles are heated through.
Step 9
Add the bean sprouts and stir-fry for just another minute to keep them crunchy.
Step 10
Serve the Vegan Mi Goreng while hot, sprinkled with chopped peanuts and fresh coriander leaves. Serve with lime wedges on the side to squeeze over the noodles for a refreshing zing.
Nutrition Facts
| Serving size | (1096g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2922.8 |
| Total Fat 146.8g | 0% |
| Saturated Fat 40.2g | 0% |
| Polyunsaturated Fat 30.3g | |
| Cholesterol 0mg | 0% |
| Sodium 8161.7mg | 0% |
| Total Carbohydrate 322.7g | 0% |
| Dietary Fiber 32.2g | 0% |
| Total Sugars 39.7g | |
| Protein 91.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 976.9mg | 0% |
| Iron 32.2mg | 0% |
| Potassium 2125.3mg | 0% |
Source of Calories