Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles)

Mie goreng is being served with tongs from a metal pan. with chopsticks, chili crisp, and a tray of steamed buns on the side.

5 from 5 votes

Mie Goreng (Indonesian Stir-Fried Mee Goreng Noodles)

Indulge in the bold and satisfying flavors of vegan mie goreng. Also called Mee Goreng, this Indonesian stir-fry noodle dish is a fast weeknight meal that is easy to make and bursting with umami-rich goodness!

Prep Time7

Cook Time20

Total Time27

Course: Entree

Cuisine: Indonesian

Servings: servings

Calories: 744kcal

Author: Adam Sobel

Cost: $9

Equipment

Ingredients

Stir-fry ingredients

¼ cup sesame oil
4 oz. Tempeh half package, sliced into ¼ inch strips
1 cup pre-fried extra firm tofu strips
¼ cup diced red onion
2 scallions roughly chopped
2 cloves garlic minced
½ cup shredded Napa cabbage
200 grams ramen noodles 200 grams rice noodles, or 230 grams fresh Shanghai style noodles, cooked

Stir-fry sauce ingredients:

¼ cup kecap manis
4 teaspoons tomato paste
1 tablespoon vegan oyster sauce
2 teaspoons sriracha
1 tablespoon rice vinegar
¼ teaspoon ground cloves
2 tablespoons water

To garnish:

3 tablespoons chopped roasted peanuts
1 thinly sliced scallion or 1 tablespoon minced chives
Sambal olek or chili crisp to taste (optional for spice)

Instructions

In a wok or large cast iron skillet over a high flame, heat the sesame oil for 60 seconds. When the oil is hot, add the tempeh to the pan. Sauté the tempeh on high heat for 3 minutes, turning the pieces regularly until lightly golden all around.
Add the pre-fried strips of tofu, onion, scallions, and minced garlic, and lower to medium heat. Stir fry the ingredients together for 3 minutes until the onions, garlic, and scallions become tender and fragrant.
While the tempeh, tofu and veggies sauté, mix together all of the ingredients for the sauce in a small bowl using the tines of a fork to break up clumps and get it smooth.
Add to the pan the cabbage, pre-cooked noodles, and sauce, and stir-fry together for about 2 minutes until all ingredients are well combined and the noodles are heated throughout.
Place in an attractive serving bowl and garnish with chopped peanuts, scallions, and sambal olek, or chili crisp to your taste.

Notes

DIY:

If you want to make your own Kecap Manis, you can follow my handy guide and recipe for making it! You can find instructions about halfway up this blog post.

Serving size hack:

This is one of a small number of recipes I have written to make just 2-3 servings. For some people, that is going to be just perfect. The reason for the amount I designed this recipe to make is that you want as much surface contact with the hot pan and the contents of this stir fry as it cooks. If you multiply the recipe, you may want to cook it in two batches so that the ingredients that aren’t directly in contact with the surface of the pan don't just steam rather than stir fry.

Nutrition