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 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Entree
Cuisine Asian, Malaysia
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
Noodles
- 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
Garnishing
- 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.
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.
Garnish
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