Vegetarian Mee Goreng

Dive into the bold and vibrant flavors of **Vegetarian Mee Goreng**, a plant-based twist on the classic Malaysian stir-fried noodles. This quick and satisfying dish features tender yellow noodles tossed with golden-browned tofu, crisp bean sprouts, and a medley of fresh vegetables like cabbage and carrots. The secret lies in the sauce—an irresistible combination of sweet kecap manis, savory soy sauce, tangy tomato ketchup, and a touch of chili paste for heat. Finished with a squeeze of zesty lime and a sprinkle of fresh spring onions, this 35-minute recipe strikes the perfect balance of sweet, spicy, and savory. Ideal as a hearty weeknight dinner or a crowd-pleasing main, this Vegetarian Mee Goreng will transport your taste buds to the bustling streets of Southeast Asia!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Yellow noodles
• 200 grams Firm tofu
• 2 tablespoons Cooking oil
• 3 cloves Garlic
• 1 medium Onion
• 150 grams Cabbage
• 1 medium Carrot
• 100 grams Bean sprouts
• 3 tablespoons Kecap manis (sweet soy sauce)
• 2 tablespoons Soy sauce
• 1 tablespoon Chili paste
• 1 tablespoon Tomato ketchup
• 1 whole Lime
• 2 stalks Spring onions
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground white pepper

Directions

Step 1

Prepare the ingredients: Slice the tofu into small cubes. Mince the garlic. Thinly slice the onion. Cut the cabbage into thin strips and julienne the carrot. Chop the spring onions for garnish.

Step 2

In a large pot, bring water to a boil and cook the yellow noodles according to package instructions, usually about 4-5 minutes. Drain and set aside.

Step 3

In a large wok or frying pan, heat 1 tablespoon of cooking oil over medium heat. Add the cubed tofu and fry until golden brown on all sides. Remove from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of oil. Add minced garlic and sliced onion. Stir-fry for about 1-2 minutes until fragrant.

Step 5

Add the sliced cabbage and carrot to the pan. Stir-fry for another 2-3 minutes until the vegetables begin to soften.

Step 6

Return the cooked tofu to the pan along with the drained noodles and bean sprouts. Toss everything together.

Step 7

In a small bowl, mix kecap manis, soy sauce, chili paste, and tomato ketchup together. Pour this sauce mixture over the noodles and toss well to coat evenly.

Step 8

Season with salt and ground white pepper. Adjust the seasoning to taste.

Step 9

Cook for another 2-3 minutes, stirring constantly until everything is heated through.

Step 10

Remove from the heat and squeeze the juice of a lime over the dish for extra freshness. Stir in the chopped spring onions.

Step 11

Serve hot, garnished with additional spring onions if desired.

Nutrition Facts

Serving size	(1307.6g)

Amount per serving	% Daily Value*
Calories	1222.1

Total Fat 44.9g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 6758.0mg	0%
Total Carbohydrate 169.5g	0%
Dietary Fiber 20.1g	0%
Total Sugars 53.5g
Protein 52.5g	0%

Vitamin D 0IU	0%
Calcium 579.2mg	0%
Iron 9.7mg	0%
Potassium 1740.3mg	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: 31.3%

Protein: 16.3%

Carbs: 52.5%