Vegan Mi Goreng Noodles

Indulge in the bold flavors of Vegan Mi Goreng Noodles, a plant-based twist on the beloved Indonesian classic. This vibrant dish features tender ramen or soba noodles stir-fried with crisp vegetables like snow peas, julienned carrots, and bell peppers, all tossed in a savory-sweet sauce made from soy sauce, kecap manis, and a splash of lime juice for zest. Cubed tofu adds a satisfying protein boost, while fresh garnishes of coriander, bean sprouts, and crunchy roasted peanuts elevate every forkful with texture and freshness. Ready in just 35 minutes, this quick and easy vegan recipe is perfect for weeknight dinners or a flavorful meal prep option. Serve with lime wedges for an irresistible citrusy kick and enjoy a wholesome, restaurant-quality meal from the comfort of your home.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 150 g dried ramen or soba noodles
• 1 tablespoon sesame oil
• 3 large garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 red chili, finely sliced
• 1 large carrot, julienned
• 1 medium red bell pepper, sliced
• 100 g snow peas
• 3 tablespoons soy sauce
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 lime, juiced
• 200 g tofu, drained and cubed
• 3 scallions, chopped
• 50 g bean sprouts
• 2 tablespoons coriander leaves, chopped
• 2 tablespoons roasted peanuts, roughly chopped
• 4 lime wedges

Directions

Step 1

Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2

Heat the sesame oil in a large frying pan or wok over medium heat.

Step 3

Add the minced garlic, ginger, and sliced red chili. Stir-fry for about 1 minute until fragrant.

Step 4

Add the julienned carrot, sliced red bell pepper, and snow peas to the pan. Stir-fry for another 2-3 minutes until the vegetables are just tender.

Step 5

In a small bowl, mix together the soy sauce, kecap manis, and lime juice. Set aside.

Step 6

Increase the heat to high and add the cubed tofu to the pan, stir-frying for another 2 minutes until the tofu is heated through and the vegetables are well mixed.

Step 7

Add the cooked noodles to the pan along with the soy sauce mixture. Toss to combine everything evenly, ensuring the noodles are well coated with the sauce.

Step 8

Stir in the chopped scallions and bean sprouts, and toss gently to mix.

Step 9

Remove the pan from heat and transfer the noodles to serving plates.

Step 10

Garnish with chopped coriander leaves and roasted peanuts. Serve immediately with lime wedges on the side for an extra zesty touch.

Nutrition Facts

Serving size	(950.5g)

Amount per serving	% Daily Value*
Calories	1190.6

Total Fat 36.6g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2800.9mg	0%
Total Carbohydrate 175.3g	0%
Dietary Fiber 19.1g	0%
Total Sugars 36.0g
Protein 52.3g	0%

Vitamin D 0IU	0%
Calcium 972.3mg	0%
Iron 21.4mg	0%
Potassium 1950.8mg	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: 26.6%

Protein: 16.9%

Carbs: 56.6%