Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Landscape photo of vegan mi goreng on a wooden table sat on a white cloth with condiments in the background

Vegan Mi Goreng in 15 Minutes


  • Author: Jess Saunders
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

Mi Goreng is a delicious fried noodle dish from Indonesia. It’s slightly spicy and only takes 15 minutes to make!


Ingredients

Units Scale
  • Splash of oil (around 1 teaspoon)
  • 1 onion - diced
  • 5 cloves garlic - finely chopped.
  • 1-2 red chillies - thinly sliced.
  • 200g carrots - cut into thin slices or batons.
  • 1 red pepper - cut into thin slices or batons.
  • 350g tofu (one block) - pressed and cut into small chunks.
  • 200g bean sprouts.
  • 1 Chinese cabbage (600g) - shredded.
  • 3 tbsp kecap manis (see notes below, if you don't have this)
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 4 nests of wheat noodles or 200g of rice noodles - cooked and rinsed in cold water

Instructions

  1. Pop a splash of oil in the wok over a high heat and then fry the tofu until it starts to brown. When it goes golden, add 1 tbsp kecap manis and stir to make sure it’s evenly coated. Cook for a couple of minutes more then remove from the pan and set aside.
  2. In the same wok, stir fry the chopped onion in another splash of oil until soft.
  3. Next, add the garlic and chilli and cook for about a minute. Keep it moving to prevent burning and make sure the heat isn’t up too high.
  4. Now add the carrots and the pepper, for one minute.
  5. Add the cabbage and cook until wilted. This should take about 2 minutes.
  6. Chuck the noodles and the tofu in. Mix everything together and add the remaining kecap manis sesame oil and soy sauce.
  7. Lastly, add the beansprouts, stir fry for one minute. They shouldn’t wilt, they should still be crunchy when served.
  8. Serve with rice crackers, sesame seeds, slices of fresh tomato and cucumber and a vegan fried egg.

Notes

  • If you don’t have kecap manis, increase the soy sauce by 1 tablespoon and add 1 tablespoon of maple syrup.
  • This noodle dish is slightly spicy. Use just one chilli if you’d like it milder.
  • We recommend using firm or extra firm tofu for this meal. If using firm tofu, ensure to press it in a tofu press for two hours before cooking.
  • Generally, noodles don’t freeze well, so we’d recommend eating these fresh! However, they keep well in the fridge for two days.
  • Category: Dinner
  • Method: Wok
  • Cuisine: Indonesian

Keywords: vegan mi goreng, what is mi goreng?, vegan mie goreng, Indonesian noodles

Scroll Up