Recipe:

Veggie-packed Mee Goreng

Veggie-packed Mee Goreng recipe

Kecap manis is the sweet, salty, secret ingredient here — coating the noodles and veggies in the iconic flavours of this beloved Indonesian dish. It makes a great next-day lunch too, if you don't finish it all for dinner!

Preparation time Prep: 20 mins
cook time cook: 20 mins
serves:
4
Skill level Easy Peasy

You will need:

  • 600g medium or thin noodles, fresh or dried*
  • 1 tablespoon sesame oil (or sub water)
  • 1 brown onion, sliced thinly
  • 3 cloves garlic, crushed
  • 400g tofu, cubed
  • 1 medium red capsicum, seeded and sliced
  • 1 cup snow peas, chopped roughly
  • 1 carrot, peeled and julienned
  • ½ cup kecap manis (sweet soy sauce)
  • 3 tablespoons soy sauce

Directions:

  • 1Prepare the noodles according to its packet instructions. Set aside.
  • 2Heat the oil in large fry pan or wok over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic and sauté for 1 minute or until fragrant.
  • 3Add the tofu, all the vegetables and the sauce. Sauté for 3 minutes or until the vegetables start to change in colour. If the vegetables or sauce is burning, add a splash of water to slow down the cooking.
  • 4Add the noodles and mix until everything is evenly distributed and heated through.
  • 5Divide the noodles into bowls and serve immediately.

*Tip: Make sure the noodles don’t have egg in them! You can get vegan-friendly noodles from your local supermarket or Asian store.

Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit