Veggie-packed Mee Goreng Recipe
This recipe is rated 4.6 out of 5.
Gluten-free option
Protein-packed
Oil-free option
Nut-free option
Easy peasy
One-pot recipe
Kid-friendly
Comfort food
Lazy dinners
Main meals
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!
You will need
Serves 4
- 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
- 1/2 cup kecap manis (sweet soy sauce)
- 3 tablespoons soy sauce
Recipe: Rainbow Nourishments
Directions
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Step 1
Prepare the noodles according to its packet instructions. Set aside.
-
Step 2
Heat 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.
-
Step 3
Add 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.
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Step 4
Add the noodles and mix until everything is evenly distributed and heated through.
-
Step 5
Divide the noodles into bowls and serve immediately.
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Hot tip!
* Make sure the noodles don’t have egg in them! You can get vegan-friendly noodles from your local supermarket or Asian store.
Recipe: Rainbow Nourishments
