Vegetarian Mie Ayam

Bring the comforting flavors of Indonesia to your table with this savory and satisfying Vegetarian Mie Ayam. This plant-based twist on the classic street food favorite swaps out chicken for hearty shiitake mushrooms, creating a rich and umami-packed topping that perfectly complements the chewy egg noodles. A medley of sauces, including light soy, dark soy, and sweet kecap manis, infuses the dish with layers of sweet and savory depth, while a fragrant blend of garlic, shallots, and ginger ties it all together. Served with fresh blanched spinach, aromatic vegetable broth, and a crispy garnish of fried shallots, this bowl of vegetarian noodles is both irresistible and nourishing. Ideal as a quick weeknight dinner, this recipe is ready in just 45 minutes and is sure to become a new comfort food favorite.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams dried egg noodles
• 150 grams shiitake mushrooms
• 100 grams fresh spinach
• 4 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sweet soy sauce (kecap manis)
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 500 milliliters vegetable broth
• 2 pieces shallots
• 3 cloves garlic
• 1 inch piece ginger
• 2 stalks spring onions
• 2 tablespoons fried shallots
• 2 tablespoons vegetable oil

Directions

Step 1

Prepare the shiitake mushrooms by soaking them in warm water for 15 minutes if using dried ones. Once softened, slice them thinly.

Step 2

In a small bowl, mix 3 tablespoons of the light soy sauce, dark soy sauce, and sweet soy sauce. Set aside.

Step 3

Mince the shallots, garlic, and ginger. Slice the spring onions and separate the white and green parts.

Step 4

In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced shallots, garlic, and ginger. Sauté for 2-3 minutes until fragrant.

Step 5

Add the sliced mushrooms to the skillet and cook for another 3 minutes.

Step 6

Stir in the soy sauce mixture and cook until the mushrooms are well-coated. Dissolve the cornstarch in a little water and add it to the skillet to thicken the sauce. Cook for another 2 minutes.

Step 7

Meanwhile, bring a large pot of water to a boil and cook the egg noodles according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

Step 8

In the same pot, blanch the spinach for about 30 seconds, then remove and set aside.

Step 9

In the serving bowls, divide the cooked noodles. Top them with the mushroom mixture and blanched spinach.

Step 10

In a small saucepan, heat the vegetable broth. Season it with the remaining tablespoon of light soy sauce and sesame oil. Bring it to a boil and then pour a ladle of broth over the noodles in each bowl.

Step 11

Garnish with the white parts of the spring onions and sprinkle fried shallots on top.

Step 12

Serve immediately, allowing diners to mix the noodles with the broth and toppings right before eating.

Nutrition Facts

Serving size	(1250.7g)

Amount per serving	% Daily Value*
Calories	1801.9

Total Fat 61.0g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 24.2g
Cholesterol 205mg	0%
Sodium 6877.5mg	0%
Total Carbohydrate 259.1g	0%
Dietary Fiber 23.9g	0%
Total Sugars 30.4g
Protein 59.2g	0%

Vitamin D 27IU	0%
Calcium 314.8mg	0%
Iron 15.1mg	0%
Potassium 2573.1mg	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: 30.1%

Protein: 13.0%

Carbs: 56.9%