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  • jeecauy jeecauy
  • - December 11, 2020
  • - 11:42 am

Mie Goreng (Indonesian Fried Noodles)

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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.

mie goring indonesian fried noodles
mie goring indonesian fried noodles

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
mie goring indonesian fried noodles

Vegan Mie Goreng (Indonesian Fried Noodles)

5 from 14 votes
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 fro this vegan version 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.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Asian, Indonesian, Malaysian
Servings 2
Calories 457 kcal

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.
    two packs of instant ramen noodles
  • 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.
    Extra firm tofu wrapped in a towel to drain excess 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!
    mie goring indonesian fried noodles

Notes

Protein – the protein is really up to you! I opted to use a mix of tempeh and plant-based “meat” strips from Omnipork. You can even use mushrooms, if you’d like to opt to just add in more vegetables!
Kecap manis – there are bottles of kecap manis, often labelled as ‘sweet soy sauce’, that you can purchase in local Asian stores or even online. Though I don’t have access to it in my local Asian store so I opt to prepare my own! It can also vary in sweetness levels, so you can always opt to add in more sugar if you prefer a sweeter sauce.
Vegetables – mung beansprouts are also commonly mixed in mie goreng, so feel free to use some sprouts if you’d like! But really, any kind of vegetable would work well for this dish!

NUTRITIONAL INFO

Serving: 1serving | Calories: 457kcal | Carbohydrates: 68g | Protein: 11g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1646mg | Potassium: 47mg | Fiber: 4g | Sugar: 21g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 22 Comments

  1. Sandi 13 Dec 2020 Reply

    5 stars
    Delicious! Easy to make and was a big hit with family. Thank you.

    1. jeecauy 14 Dec 2020 Reply

      Happy to hear, thanks so much for giving it a try ◡̈

  2. Michalowski 27 Jan 2021 Reply

    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

  3. Nina 9 Feb 2021 Reply

    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!

    1. Jeeca 10 Feb 2021 Reply

      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. 🙂

  4. Helan 14 Mar 2021 Reply

    5 stars
    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

    1. Jeeca 15 Mar 2021 Reply

      Thanks so much Helen!! 🙂

  5. Sarah 6 Apr 2021 Reply

    5 stars
    Love it!??

    1. Jeeca 6 Apr 2021 Reply

      Thank you Sarah!! ❤️

  6. Jagna 1 May 2021 Reply

    Thank You so much for this recipe! Loved it! all the way in Poland 🙂

  7. Susan 5 Jul 2021 Reply

    5 stars
    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

  8. Linda 28 Sep 2021 Reply

    5 stars
    I made this recipe and it was delicious! Thanks for sharing this amazing and tasty recipe.

    1. Jeeca 29 Sep 2021 Reply

      Thank you linda! happy you liked it 🙂

  9. June 22 Jun 2022 Reply

    5 stars
    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

    1. June 22 Jun 2022 Reply

      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!

      1. Jeeca 23 Jun 2022 Reply

        Ahh hope you enjoyed your noodles June!! Thanks so much ◡̈

  10. Jennee 7 Nov 2022 Reply

    5 stars
    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!

    1. Jeeca 9 Nov 2022 Reply

      Thank you Jennee! ◡̈

  11. Laura 4 Dec 2022 Reply

    5 stars
    Loved this! Thanks for making a healthier, tasty version of Mie Goreng!!!

    1. Jeeca 5 Dec 2022 Reply

      Hope you enjoyed it Laura!! ◡̈

  12. trina 26 Jan 2023 Reply

    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!

    1. Jeeca 27 Jan 2023 Reply

      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 🙂

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Noodles The Foodie Takes Flight

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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