Vegetarian Mi Goreng Noodles
Indulge in the vibrant flavors of Vegetarian Mi Goreng Noodles, a quick and delicious twist on a beloved Indonesian classic. Packed with crisp, colorful vegetables like carrots, red bell peppers, broccoli, and cabbage, this recipe delivers a nutritious and satisfying meal in just 30 minutes. Tossed in a flavorful blend of soy sauce and sweet kecap manis, the noodles are perfectly seasoned for a balanced mix of savory and sweet. Golden pan-fried tofu and crunchy bean sprouts add texture and protein, while a squeeze of fresh lime brightens every bite. This easy stir-fry is perfect for busy weeknights and pairs beautifully with a side of sambal or pickled veggies for extra zing. Vegan-friendly and endlessly adaptable, it’s a hearty dish that will make your taste buds sing!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams dried instant noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium red chili, sliced
- 1 medium carrot, julienned
- 1 medium red bell pepper, sliced
- 1 cup small broccoli florets
- 1 cup cabbage, shredded
- 3 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 teaspoon sesame oil
- 200 grams tofu, cubed
- 1 cup bean sprouts
- 2 tablespoons green onions, chopped
- 1 whole lime, cut into wedges
Directions
Step 1
Cook the instant noodles according to the package instructions, drain, and set aside.
Step 2
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
Step 3
Add the minced garlic and sliced red chili, and sauté for 30 seconds until fragrant.
Step 4
Add the julienned carrots, sliced red bell pepper, broccoli florets, and shredded cabbage to the pan. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
Step 5
In a small bowl, mix together soy sauce, sweet soy sauce (kecap manis), and sesame oil.
Step 6
Add the cooked noodles to the pan with the vegetables, along with the soy sauce mixture. Toss everything together until the noodles are well coated with the sauce.
Step 7
In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes.
Step 8
Add the cooked tofu and bean sprouts to the noodle mixture. Gently toss to combine.
Step 9
Transfer the noodles to a serving dish and garnish with chopped green onions.
Step 10
Serve immediately with lime wedges on the side for squeezing over the noodles.
Nutrition Facts
| Serving size | (1032.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1802.6 |
| Total Fat 90.6g | 0% |
| Saturated Fat 22.4g | 0% |
| Polyunsaturated Fat 22.8g | |
| Cholesterol 0mg | 0% |
| Sodium 5424.5mg | 0% |
| Total Carbohydrate 194.4g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 38.4g | |
| Protein 64.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 933.5mg | 0% |
| Iron 23.3mg | 0% |
| Potassium 2115.6mg | 0% |
Source of Calories