This is a classic and a very popular noodle from Indonesia. This is also famous in Malaysia too but there are a couple of changes in the Malaysian version. Mee goreng is simple stir-fried noodle, easy to make and can be a quick and great weeknight meal too. Shrimp and fish or oyster sauce is added in the traditional recipes. Egg noodles are traditionally used. My recipe is the vegan version.
Some veggies can be substituted for shrimp or seafood. I have used banana blossoms in Vegan Jambalaya and Artichokes in Vegan Fiduea. These can be used or tofu can also be used. In this recipe I have used tofu as a substitute. Vegan oyster sauce can be used, though the use of oyster sauce is optional. Serve this noodle with a wedge of lime. This simple noodle will be made in your home often and I can guarantee that. There are many versions in the Malaysian style. Potatoes are added and is more spicier.
The classic flavor to this noodle comes from Kecap Manis. This is sweet dark soy sauce and this cannot be replaced with anything to get the authentic flavor. Any Asian markets will have or it can be bought in amazon.com. The chili paste can be made from the scratch or Sambal olek can be used. I have used the readymade sambal olek in this recipe. Adjust this according to the heat preferred, since sliced, Thai chili peppers are also added as garnish.
Egg noodles are traditionally used. I have used eggless noodles. Feel free to use any instant noodles too. Also, fried onions are optional but adds tons of flavor. I have used store-bought crispy fried onions. This can be made at home too and the oil used for frying can be used for making the noodles which would add perfect taste and aroma just like in Egyptian Kushari.
I am also linking this to Full Plate Thursday by Miz Helen.
Prep time and cook time - 30-40 minutes in total
Yellow noodles, eggless - 1 lb
Tofu, firm - 1/2 block, cubed
Cabbage - 3 cups, shredded
Garlic - 2, finely chopped
Oil - 2 tbsp
Water to cook noodles
For the sauce
Kecap Manis - 4 tbsp
Soy sauce - 2 tbsp
White pepper - 1/4 tsp
Sambal Olek - 2 tsp
Crispy fried onions
Sliced green onions
Sliced Thai chili peppers
Cook the noodle according to package directions and set aside.
Mix the ingredients for sauce and set aside.
In the mean time, prep the veggies. Heat oil in a wok, add the garlic, sauté for a minute and add the tofu cubes. Cook for 3-4 minutes on a medium flame. Add the cabbage.
Add the noodles, mix.
Add the sauce and combine well.
Add the bean sprouts and mix.
Transfer to serving bowls. Garnish with crispy fried onions, green onions, and chili peppers. Serve immediately with a wedge of lime.