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.
200gshredded cabbagearound 2.5 cups, see notes for other vegetable options!
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.
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!
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!