Vegan Mi Goreng in 15 Minutes

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

Course Dinner

Cuisine Indonesian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 411kcal

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 tablespoon 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.
1 teaspoon Oil, 350 g tofu, 3 tablespoon kecap manis
In the same wok, stir fry the chopped onion in another splash of oil until soft.
1 teaspoon Oil, 1 onion
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.
5 cloves garlic, 1 red chilli
Now add the carrots and the pepper, for one minute.
200 g carrots, 1 red pepper
Add the cabbage and cook until wilted. This should take about 2 minutes.
600 g Chinese cabbage
Chuck the noodles and the tofu in. Mix everything together and add the remaining kecap manis sesame oil and soy sauce.
350 g tofu, 3 tablespoon kecap manis, 3 tablespoon soy sauce, 200 g wheat noodles, 1 teaspoon sesame oil
Lastly, add the beansprouts, stir fry for one minute. They shouldn’t wilt, they should still be crunchy when served.
200 g beansprouts
Serve with rice crackers, sesame seeds, slices of fresh tomato and cucumber and a vegan fried egg.

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.
You can use rice noodles instead of wheat noodles. Allow 50g per portion (200g altogether).