Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles)
User Reviews
5
-
Prep Time
7 mins
-
Cook Time
20 mins
-
Total Time
27 mins
-
Servings
3 servings
-
Calories
744 kcal
-
Course
Main Course
-
Cuisine
Indonesian
Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles)
Description
Mie Goreng blends tempeh and pre-fried tofu cooked over high heat to create a lightly golden, protein-rich base. Aromatics sautéed with these provide fragrance and depth. The addition of Napa cabbage gives subtle crunch and freshness, while the choice of cooked ramen or rice noodles provides the noodle foundation for the dish.
The stir-fry sauce combines kecap manis, tomato paste, vegetarian oyster sauce, sriracha, rice vinegar, and ground cloves for a layered umami and slightly sweet flavor profile. Stirred together briefly, this sauce coats the ingredients evenly without overpowering the individual elements. Toppings of chopped peanuts and scallions add textural contrast and mild sharpness, with sambal oelek or chili crisp optional for heat.
Traditionally intended for 2-3 servings, this recipe encourages cooking smaller batches to maintain direct contact with the pan for proper stir-frying rather than steaming. Mie Goreng can serve as a satisfying vegetarian main or side dish.
Ingredients
Stir-fry ingredients
- ¼ cup sesame oil
- 4 oz. tempeh half package, sliced into ¼ inch strips
- 1 cup tofu extra firm, pre-fried, strips
- ¼ cup red onion diced
- 2 scallions roughly chopped
- 2 cloves garlic minced
- ½ cup Napa cabbage shredded
- 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 cloves ground
- 2 tablespoons water
To garnish:
- 3 tablespoons peanuts chopped; roasted
- 1 scallion or 1 tablespoon minced chives, thinly sliced
- 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.
Notes
- You can make your own kecap manis for authentic flavor following specialized recipes.
- This recipe yields 2-3 servings and is best cooked in smaller batches to ensure proper stir-frying and avoid steaming.
- Adjust spicy garnishes like sambal oelek or chili crisp to taste for desired heat level.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
