Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles)
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
7 mins
-
Cook Time
7 mins
-
Total Time
27 mins
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Servings
3 servings
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Calories
744 kcal
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Course
Main Course
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Cuisine
Indonesian
Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles)
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Indulge in the bold and satisfying flavors of vegan mie goreng. Also called Mee Goreng, this Indonesian stir-fry noodle dish is a fast weeknight meal that is easy to make and bursting with umami-rich goodness!
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Ingredients
Stir-fry ingredients
- ¼ cup sesame oil
- 4 oz. tempeh half package, sliced into ¼ inch strips
- 1 cup pre-fried extra firm tofu strips
- ¼ cup diced red onion
- 2 scallions roughly chopped
- 2 cloves garlic minced
- ½ cup shredded napa cabbage
- 200 grams ramen noodles 200 grams rice noodles, or 230 grams fresh Shanghai style noodles, cooked
Stir-fry sauce ingredients:
- ¼ cup kecap manis
- 4 teaspoons tomato paste
- 1 tablespoon vegetarian oyster sauce
- 2 teaspoons Sriracha
- 1 tablespoon rice vinegar
- ¼ teaspoon ground cloves
- 2 tablespoons water
To garnish:
- 3 tablespoons chopped roasted peanuts
- 1 thinly sliced scallion or 1 tablespoon minced chives
- sambal oelek or chili crisp to taste (optional for spice)
Instructions
- In a wok or large cast iron skillet over a high flame, heat the sesame oil for 60 seconds. When the oil is hot, add the tempeh to the pan. Sauté the tempeh on high heat for 3 minutes, turning the pieces regularly until lightly golden all around.
- Add the pre-fried strips of tofu, onion, scallions, and minced garlic, and lower to medium heat. Stir fry the ingredients together for 3 minutes until the onions, garlic, and scallions become tender and fragrant.
- While the tempeh, tofu and veggies sauté, mix together all of the ingredients for the sauce in a small bowl using the tines of a fork to break up clumps and get it smooth.
- Add to the pan the cabbage, pre-cooked noodles, and sauce, and stir-fry together for about 2 minutes until all ingredients are well combined and the noodles are heated throughout.
- Place in an attractive serving bowl and garnish with chopped peanuts, scallions, and sambal olek, or chili crisp to your taste.
Equipments used:
Notes
- DIY:
- If you want to make your own Kecap Manis, you can follow my handy guide and recipe for making it! You can find instructions about halfway up this blog post.
- Serving size hack:
- This is one of a small number of recipes I have written to make just 2-3 servings. For some people, that is going to be just perfect. The reason for the amount I designed this recipe to make is that you want as much surface contact with the hot pan and the contents of this stir fry as it cooks. If you multiply the recipe, you may want to cook it in two batches so that the ingredients that aren’t directly in contact with the surface of the pan don't just steam rather than stir fry.
Nutrition Information
Show Details
Calories
744kcal
(37%)
Carbohydrates
71g
(24%)
Protein
25g
(50%)
Fat
41g
(63%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
14g
Monounsaturated Fat
16g
Sodium
1852mg
(77%)
Potassium
496mg
(14%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
255IU
(5%)
Vitamin C
9mg
(10%)
Calcium
199mg
(20%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 744 kcal
% Daily Value*
| Calories | 744kcal | 37% |
| Carbohydrates | 71g | 24% |
| Protein | 25g | 50% |
| Fat | 41g | 63% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 16g | 80% |
| Sodium | 1852mg | 77% |
| Potassium | 496mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 199mg | 20% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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