This is my vegan take on Mie Goreng or Mee Goreng – an Indonesian Fried Noodle dish, that’s also commonly found in Malaysia and other parts of Southeast Asia.
I love these noodles because it’s really simple and tasty can be easily prepared with protein and other vegetables of your choice.
WHAT IS MIE GORENG?
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
WHAT KIND OF NOODLES TO USE?
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.
COOKING THE NOODLES
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!
PROTEIN
I used:
- Tempeh
- 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!
THE MIE GORENG SAUCE
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 mic goring or stir-fried 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 for this vegan mie goreng. Enjoy ◡̈
You can also check out my vegan other noodle recipes:
- Chili Garlic Oil Noodles
- Cilantro Lime Noodles
- Shoyu Udon
- Mie Goreng (Indonesian Fried Noodles)
- Thai Drunken Noodles (Pad Kee Mao)
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Easy Spicy Miso Noodles
- Stir-Fried Tofu and Basil Noodles
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
Vegan Mie Goreng (Indonesian Fried Noodles)
Ingredients
Noodles (pick one!)
- 2 dry instant ramen noodle cakes (around 70g per “brick”) OR
- 220 g fresh yellow wheat noodles or ramen noodles OR
- 2 gluten-free rice ramen noodle cakes
Protein
- 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)
Sauce
- 1.5 tbsp kecap manis or sweet soy sauce , see homemade recipe here (feel free to add more sauce to taste)
- 1 tbsp vegetarian mushroom oyster sauce
- 2 tsp chili sauce of choice adjust according to desired spice
- 1 tsp dark soy sauce optional for colour
- 1 tbsp tomato ketchup
Stir-Frying
- 2 tbsp neutral oil
- 2 green onions or scallions sliced into 2” long pieces
- 1/2 small red onion sliced
- 2 cloves garlic minced
- 1/2 tbsp kecap manis to season protein, see homemade recipe here
- 200 g shredded cabbage around 2.5 cups, see notes for other vegetable options!
For serving
- Sliced chili optional
Instructions
Noodles
- 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.
Protein
- 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.
Sauce
- For the sauce, simply mix all the ingredients together (kecap manis, veg oyster sauce, chill sauce, dark soy sauce ketchup).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.
Stir-Fry
- 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!
Notes
NUTRITIONAL INFO
YOU CAN PIN THESE IMAGES:
This Post Has 24 Comments
Delicious! Easy to make and was a big hit with family. Thank you.
Happy to hear, thanks so much for giving it a try ◡̈
keep up the nice work on the site. I love it. Could use some more frequent updates, but im quite sure that you got better things to do , hehe. =) http://www.piano.m106.com
I love all of your recipes! Can you tell me what type of pepper you add in this? I see a red pepper and it says ‘sliced chili’. Thanks!
Hi Nina! Thanks so much. The sliced chili is a local pepper that grows in my garden. I’m not actually entirely sure what it’s called. It just grew there ? looks-wise, it’s somewhere in between a bell pepper and a bird’d eye chili. It’s spicy though with a little sweetness. 🙂
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Thanks so much Helen!! 🙂
Love it!??
Thank you Sarah!! ❤️
Thank You so much for this recipe! Loved it! all the way in Poland 🙂
Another brilliant recipe! I made it with oyster mushrooms for the protein as they needed to be used today and it was so good. It was so quick and easy to make, but had so much flavour. This is another recipe I’ll be making a lot now. X
I made this recipe and it was delicious! Thanks for sharing this amazing and tasty recipe.
Thank you linda! happy you liked it 🙂
I had Mie Goreng mentioned in a cookbook my mother gave me, but it had no pictures so I googled Vegan Mie Goreng and found this recipe
had Mie Goreng mentioned in a cookbook my mother gave me, but it had no pictures so I googled Vegan Mie Goreng and found this recipe. I’m so glad I did! I made your home made sweet soy sauce and got addicted to these noodles eating them for dinner for a week straight!
Ahh hope you enjoyed your noodles June!! Thanks so much ◡̈
This was so, so yummy! Sadly, I didn’t have your lovely curly noodles so I used spaghetti and it was still awesome. I would totally pay for this! Thank you for another winner, Jeeca!
Thank you Jennee! ◡̈
Loved this! Thanks for making a healthier, tasty version of Mie Goreng!!!
Hope you enjoyed it Laura!! ◡̈
Where did you mix in the ketchup? Only part I didn’t see. I’m what you call a beginner in the kitchen. lol
But this dish looks delicious and I don’t want to mess up the flavors!
Hi Trina, the ketchup does into the sauce mix along with the kecap manis and the rest of the ingredients listed under ‘sauce’. Hope this clears it up 🙂
Hi Jeeca~
I haven’t made this, but I want to make it for a family party. Can I make it ahead, refrigerate it, then bring it to room temp to serve? Thanks so much!
Hi Annie! I wouldn’t recommend it since the noodles could overcook and are best served fresh. You can prepare the sauce and the rest of the ingredients a day before then just stir-fry them together the day you plan to serve them. Hope this helps ◡̈