Mie Goreng or Mee Goreng is an Indonesian Fried Noodle dish, that’s also commonly found in Malaysia and other parts of Southeast Asia.
It has a thick, somewhat syrupy sweet sauce with a hint of spice. It’s commonly cooked with prawns, egg, and chicken, but for this vegan recipe I use some strips of tempeh and plant-based “pork” but you can opt to use other protein of your choice, too!
This is a really simple, easy, and tasty noodle dish that you can easily prepare and mix with other vegetables of your choice! This is of course a vegan version.
NOODLES AND FILLINGS
I used instant wheat ramen noodles for this recipe, that of course didn’t come with sauce packets! But you can opt to use other thin or curly wheat noodles of choice.
I made sure to cook the noodles just until they still have that chewy bite cause they’ll continue to cook down in the pan with the sauce later on.
I then prepared the sauce, protein, and the rest of the ingredients!
- Plant-based “pork” strips
You can of course use some tofu and mushrooms, or just add more veggies!
For the protein in this noodle dish, I used some sliced tempeh that I quickly baked in the oven toaster (to help get it firmer and so that it won’t crumbled when stir-fried), but you can also opt to just pan-fry them before adding in the noodles!
YOU CAN ALSO USE TOFU!
And you can also opt to slice them in long strips or even in cubes–totally up to you!
I also made my own kecap manis or sweet soy sauce for this recipe. It’s a sweet and really syrupy soy sauce that I love to use for stir-fries. You can get the homemade recipe here.
It gives these noodles that distinct sweet and savoury note.
I also actually have a stash of insant mie goreng noodles in my pantry, that I’d opt to eat as a meal whenever I can’t be bothered to cook so this version is of course healthier and filled with more veg and protein. ?
You’ll find the full recipe below. Enjoy ◡̈
You can also check out my vegan other noodle recipes:
- Chili Garlic Oil Noodles
- Mie Goreng (Indonesian Fried Noodles)
- Thai Drunken Noodles (Pad Kee Mao)
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.
Find out more about my reforestation initiatives here.
Vegan Mie Goreng (Indonesian Fried Noodles)
Noodles (pick one!)
- 100 g tempeh or extra firm tofu
- 100 g plant-based “pork” or “chicken” strips feel free to sub with more tempeh or tofu (I used Omnipork strips)
- Sliced chili optional
- You can use any kind of wheat or yellow noodles for this recipe, but I wouldn’t recommend using vermicelli or rice noodles. I used instant ramen noodles (that came without the sauce packets) and love these curly noodles for recipes like this.
- Half-cook the noodles according to package instructions.
- For the dry instant noodles I used, I simple boiled them in water until still very chewy (a hard bite is okay since it’ll still cook down when stir-frying later on).
- I took them out of the water and drained them before running them through cold water to wash off extra starch. Then I added a small amount of oil to coat the noodles to prevent them from sticking and clumping together.
- If using fresh noodles, you’ll need to boil these as well or follow the package instructions as needed.
- If using tofu, press your tofu to drain excess liquid. I like to wrap mine in a towel and place a weighted surface (such as a plate) on top to squeeze out extra water.
- Slice the tofu/tempeh into thin 1/2-inch thick strips. I baked my tempeh at 350F for 10 minutes until lightly brown. You can also opt to just pan-fry these with some oil then set-aside to mix with the noodles later on.
- For the plant-based “pork”, I simply thawed mine.
- Simply mix all the ingredients together. Feel free to add more or less chili sauce depending on your desired spice! You can easily add more kecap manis (see homemade recipe here) later on, to taste, if needed.
- Heat a large pan or wok over high heat.
- Once hot, add in the oil.
- Sauté the green onion, onion, and garlic for 1 to 2 minutes until tender and aromatic.
- Move the onions and garlic to the side of the pan and then add in more oil (if needed) then add in the tempeh/tofu and plant-based meat.
- Season with some kecap manis (see homemade recipe here) and then mix well. Cook for 2 minutes over medium high heat.
- Add in the shredded cabbage. Cook the cabbage for 3 to 4 minutes over medium high heat until tender.
- Add in the noodles to the pan.
- Pour in the sauce.
- Mix the noodles well and then cook for 2 to 3 minutes over medium high heat. Feel free to season with more kecap manis or chili sauce, if needed.
- Taste the noodles and then turn off the heat if you’re happy with the taste and doneness of the noodles. Top with some sliced chili, if you'd like. Enjoy these while freshly cooked and hot!