Vegan Mie Gacoan

Savor the bold and fiery flavors of **Vegan Mie Gacoan**, a plant-based twist on the trending Indonesian street food favorite. This tantalizing dish combines silky rice noodles with golden, pan-fried tofu, and a medley of vibrant vegetables like kale, carrots, and bean sprouts. Infused with a mouthwatering blend of soy sauce, vegan oyster sauce, and the signature sweetness of kecap manis, every bite is a perfect harmony of savory, sweet, and spicy. Enhanced with aromatic garlic, shallots, and red chili, this vegan mie is a delightful explosion of flavor and texture. Quick and easy to whip up in just 40 minutes, it’s perfect for a satisfying weeknight dinner. Serve hot with fresh lime wedges for an added zesty kick, and watch this noodle dish become your new go-to for comforting yet exciting vegan fare.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 200 grams Rice noodles
• 150 grams Firm tofu
• 2 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 2 pieces Shallots, thinly sliced
• 2 pieces Red chili, chopped
• 1 piece Carrot, julienned
• 100 grams Kale, chopped
• 3 tablespoons Soy sauce
• 2 tablespoons Vegan oyster sauce
• 2 tablespoons Sweet soy sauce (kecap manis)
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 100 grams Bean sprouts
• 3 pieces Scallions, sliced
• 1 piece Lime, cut into wedges

Directions

Step 1

Start by preparing the tofu. Cut the firm tofu into small cubes and pat dry with a paper towel to remove excess moisture.

Step 2

Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Add the tofu cubes and cook until they are golden brown on all sides. Remove from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of vegetable oil and sauté the minced garlic, sliced shallots, and chopped red chili until fragrant and lightly browned.

Step 4

Add the julienned carrot and chopped kale to the pan. Stir-fry for 5 minutes until the vegetables are tender but still crisp.

Step 5

Cook the rice noodles according to the package instructions until al dente. Drain and set aside.

Step 6

In the pan with the vegetables, add the soy sauce, vegan oyster sauce, and sweet soy sauce. Stir to combine and cook for another 2 minutes.

Step 7

Add the cooked rice noodles, browned tofu cubes, salt, and black pepper to the pan. Toss everything together until the noodles are well coated with the sauce and heated through.

Step 8

Add the bean sprouts and sliced scallions to the pan, gently mixing them into the noodle mixture. Cook for an additional 2 minutes to lightly cook the sprouts.

Step 9

Serve the Vegan Mie Gacoan hot, garnished with lime wedges for squeezing over the noodles just before eating.

Nutrition Facts

Serving size	(932.1g)

Amount per serving	% Daily Value*
Calories	902.6

Total Fat 35.8g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 5292.6mg	0%
Total Carbohydrate 126.5g	0%
Dietary Fiber 15.1g	0%
Total Sugars 39.2g
Protein 36.6g	0%

Vitamin D 0IU	0%
Calcium 544.1mg	0%
Iron 8.2mg	0%
Potassium 1860.1mg	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: 33.1%

Protein: 15.0%

Carbs: 51.9%