Vegan Mee Goreng
Quickly fried Malaysian noodles in a sweet spicy sauce with fried tofu, potatoes and greens make a perfect lunch or dinner!
Equipment
- Wok
- Mortar or food processor
Ingredients
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
Instructions
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.
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.
Tried this recipe?Let us know how it was!