Vegan Mie Goreng

🛒 Ingredients

• #For the Noodles & Base:
• 250g fresh yellow wheat noodles (or dried egg‑free noodles), cooked according to package instructions, drained well
• 2 tbsp neutral oil (coconut, palm, or sunflower oil)
• 5 shallots, thinly sliced
• 3 cloves garlic, minced
• 2–3 fresh red chilies, sliced (adjust to taste)
• ½ cup cabbage, shredded
• ½ cup carrot, julienned
• ½ cup green beans or choy sum, cut into short pieces
• 1 block firm tofu or tempeh, cubed and pan‑fried until golden (optional)
• #For the Seasoning:
• 2 tbsp sweet soy sauce (kecap manis, ensure vegan)
• 1 tbsp light soy sauce or tamari
• 1 tsp vegetarian oyster sauce (mushroom sauce, optional)
• ½ tsp ground white pepper
• Pinch of salt, only if needed
• 1–2 tbsp water, if needed to coat noodles evenly
• #For Serving:
• Sliced tomato, cucumber, pickled shallots, fresh cilantro
• Fried shallots for garnish
• Prawn crackers (krupuk) – ensure vegan/vegetarian version

👩‍🍳 Instructions

1. 1

   Heat the oil in a large wok or pan over medium‑high heat. Add the sliced shallots and fry until soft and lightly golden, then add the minced garlic and chilies, cooking for 30 seconds until fragrant.

2. 2

   Add the carrot, cabbage, and green beans or choy sum, stir‑fry for 2–3 minutes until the vegetables are crisp‑tender.

3. 3

   Add the cooked noodles and pan‑fried tofu or tempeh (if using) to the pan.

4. 4

   Pour in the sweet soy sauce, light soy sauce, mushroom sauce (if using), and white pepper. Toss everything together vigorously for 3–4 minutes until the noodles are evenly coated, heated through, and turn a rich golden‑brown color. Add a splash of water only if the noodles seem too dry.

5. 5

   Taste and adjust seasoning, adding a little extra sweet soy sauce or salt if needed.

6. 6

   Transfer to plates, garnish with fresh cilantro, fried shallots, and serve with sliced fresh vegetables and vegan prawn crackers on the side.