Vegetarian Mie Goreng

Indulge in the vibrant flavors of Vegetarian Mie Goreng, a quick and satisfying Indonesian noodle stir-fry that's bursting with savory and sweet notes. This plant-based twist on a beloved classic combines tender egg noodles with golden, pan-fried tofu and a medley of crisp vegetables like carrots, shredded cabbage, and green beans. Tossed in a flavorful sauce made from sweet soy (kecap manis), soy sauce, vegetarian oyster sauce, and a hint of chili for subtle spice, this dish offers the perfect balance of taste and texture. Ready in just 30 minutes, it's an ideal weeknight dinner or comforting meal any day of the week. Garnished with fresh spring onions and a splash of zesty lime, this vegetarian delight is sure to become a household favorite. Perfect for fans of quick stir-fry recipes, vegetarian Asian dishes, and anyone craving a hearty yet healthy bowl of noodles!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams Egg noodles
• 200 grams Firm tofu
• 2 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 1 medium Onion, sliced
• 1 medium Carrot, julienned
• 100 grams Green cabbage, shredded
• 100 grams Green beans, chopped
• 3 tablespoons Sweet soy sauce (kecap manis)
• 2 tablespoons Soy sauce
• 1 tablespoon Oyster sauce (vegetarian)
• 1 tablespoon Chili sauce
• 2 stalks Spring onions, sliced
• 1 Lime, cut into wedges
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Cook the egg noodles according to package instructions. Drain and set aside.

Step 2

Press the tofu to remove excess moisture and cut it into small cubes.

Step 3

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

Step 4

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

Step 5

Add the carrot, cabbage, and green beans. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.

Step 6

Return the cooked noodles and tofu to the skillet. Add the sweet soy sauce, soy sauce, vegetarian oyster sauce, and chili sauce. Stir well to combine all ingredients and evenly coat the noodles.

Step 7

Season with salt and black pepper to taste. Toss everything together and cook for an additional 2-3 minutes.

Step 8

Sprinkle the sliced spring onions on top and serve hot, garnished with lime wedges on the side.

Nutrition Facts

Serving size	(1055.6g)

Amount per serving	% Daily Value*
Calories	998.7

Total Fat 40.9g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 58mg	0%
Sodium 4250.2mg	0%
Total Carbohydrate 133.8g	0%
Dietary Fiber 18.4g	0%
Total Sugars 46.8g
Protein 42.5g	0%

Vitamin D 0.2IU	0%
Calcium 562.5mg	0%
Iron 10.0mg	0%
Potassium 1603.5mg	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: 34.3%

Protein: 15.8%

Carbs: 49.9%