Vegetarian Mi Goreng

Bursting with bold flavors and vibrant textures, this Vegetarian Mi Goreng is a hearty, plant-based twist on the classic Indonesian fried noodle dish. Perfectly cooked wheat noodles are tossed with golden, pan-fried tofu, crisp vegetables like carrot and cabbage, and a savory-sweet blend of soy sauce, kecap manis, and chili sauce. Finished with fresh bean sprouts, aromatic spring onions, a squeeze of zesty lime, and crunchy fried shallots, this recipe delivers a satisfying balance of sweet, spicy, and umami notes in every bite. Ready in just 35 minutes, it’s an easy, wholesome meal that’s ideal for weeknight dinners or a flavorful vegetarian feast. Looking to impress your taste buds? This quick and customizable recipe is sure to become your go-to for a meat-free comfort dish!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams dried wheat noodles
• 2 tablespoons vegetable oil
• 200 grams tofu
• 1 medium onion
• 3 cloves garlic
• 1 small carrot
• 100 grams cabbage
• 3 tablespoons soy sauce
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon chili sauce
• 2 stalks spring onions
• 100 grams bean sprouts
• 1 medium lime
• 2 tablespoons fried shallots

Directions

Step 1

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

Step 2

While the noodles are cooking, prepare the vegetables and tofu: Slice the tofu into small cubes, chop the onion and garlic finely, julienne the carrot, shred the cabbage, and slice the spring onions.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the tofu cubes and fry until they are golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of vegetable oil. Saute the chopped onion and garlic until fragrant and translucent, about 3 minutes.

Step 5

Add the julienned carrot and shredded cabbage to the pan. Stir-fry for another 3-4 minutes until the vegetables are slightly softened.

Step 6

Add the cooked noodles to the vegetable mixture in the pan. Pour in the soy sauce, sweet soy sauce, and chili sauce. Toss everything together to evenly coat the noodles in the sauce.

Step 7

Add the fried tofu back into the pan along with the bean sprouts and sliced spring onions. Toss to combine and heat everything through for about 2 minutes.

Step 8

Serve the Vegetarian Mi Goreng immediately. Garnish with a squeeze of lime juice and sprinkle with fried shallots before serving.

Nutrition Facts

Serving size	(1084.5g)

Amount per serving	% Daily Value*
Calories	1771.7

Total Fat 51.6g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg	0%
Sodium 2788.9mg	0%
Total Carbohydrate 264.3g	0%
Dietary Fiber 24.4g	0%
Total Sugars 37.8g
Protein 76.0g	0%

Vitamin D 0IU	0%
Calcium 943.4mg	0%
Iron 19.2mg	0%
Potassium 2008.4mg	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: 25.4%

Protein: 16.7%

Carbs: 57.9%