You must be logged in to rate
Log In / Sign Up
rate recipe

Vegan Mee Goreng


Mee Goreng, (also spelled Mie Goreng and Mi Goreng) is a traditional and very popular Indonesian and Malaysian street food.  It exemplifies the beautiful ethnic mix of the food from South East Asia. You have Chinese yellow egg noodles, Indian curry spices, Malay from the name and tomato sauce from the British influence. “Mee” means noodles in Malay and “goreng” means fried. In addition to the yellow noodles, the dish has boiled potatoes, pan fried tofu with a spicy sweet sauce and chile paste.

It may sound strange (or a bit of a starch overload) to combine potatoes with wheat noodles but there is only one potato in this dish and it works! The best way to cook it is in a wok but a thick bottom frying pan will also do.

This dish is usually served with a side of homemade Sambal Oelek or store bought Chile paste.


Vegan Mee Goreng

Quickly fried Malaysian noodles in a sweet spicy sauce with fried tofu, potatoes and greens make a perfect lunch or dinner!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Entree
Cuisine Asian, Malaysia
Servings 2


  • Wok
  • Mortar or food processor


Homemade Sambal Oelek (chile paste)

  • 3-4 dried chiles
  • 3 shallots peeled
  • 3 garlic cloves peeled
  • 1-2 tbsp vegetable oil


  • 2 servings wheat noodles or spaghetti
  • 1 tbsp turmeric powder

Sweet & Spicy Sauce

  • 3-4 Tbsp soy sauce
  • 2-3 tbsp tomato puree + 1 tsp sugar or 3 tbsp ketchup
  • 2 tbsp lime juiced
  • 1 tbsp yellow curry powder
  • 1/2 cup water
  • Salt & pepper

Stir-fry ingredients

  • 1 large potato boiled
  • 4 slices fried tofu


  • 3-4 scallions chopped
  • 8 oz bean sprouts (one bag)
  • 2-3 lime wedges


Prepare the homemade sambal oelek

  • Soak the chiles in boiling water for 5 minutes.
  • Using a mortar and pestle (or a food processor), pound the chiles, peeled scallions, garlic cloves and vegetable oil into a paste. Set aside.

Prepare the sweet spicy sauce

  • Combine the 3 tbsp of soy sauce, 3 tbsp ketchup, juice from 1 lime, curry powder, 1/2 cup of water, salt and pepper. Set aside.

The Stir-fry

  • Boil the potato with the skin for 8-10 mn until it is lightly cooked. Don't overcook it. Peel and slice it.
  • Slice the Napa cabbage or Bok Choi , if using.

Prepare the noodles

  • Boil 2 servings of wheat noodles with 1 tbsp of turmeric powder. Drain but not rinse and drizzle a little oil. Set aside.

Putting it together

  • In a wok or large frying pan, heat up a tbsp of oil, add the chopped onion and minced garlic. Stir until it starts getting translucent.
  • Add the Bok Choi or Napa cabbage (if using) and stir.
  • Add the noodles, sliced potatoes and pan fried tofu.
  • Slowly add some of the sauce and gently coat everything.
  • Add the bean sprouts and serve immediately while hot.


  • Serve immediately with a side of homemade or store bought chili paste, minced lettuce leaves, top with chopped green onions, fresh cilantro and slice of lime.
Keyword asian, fried noodles, Stir-fry
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published.

Recipe Rating


Kind Cooking
Close Cookmode
Translate Now »