Mee Goreng - Vegan Version

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.

This is part of my journey exploring the different noodle recipes from around the world. I have chosen the theme A-Z Noodles from Around the World for Blogging Marathon. We share recipes for three days a week and for four days. Here is a quick link to the noodle recipes I shared during this journey.

A - Angel Hair Pomodoro

B - Bibim Guksu

C - Chow Mein Noodles

D - Dan Dan Noodles - Vegan Sichuan Noodles

E - Egyptian Kushari

F - Fideua

G - Glass Noodle Stir-Fry - Korean Japchae

H - Haluski

I - Idiyappam

J - Jajangmyeon Vegan Version

K - Kongguksu

L - Laphing - Tibetan Yellow Laphing

I am also linking this to Full Plate Thursday by Miz Helen.

Ingredients

Serves 4

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

For garnish

Crispy fried onions

Sliced green onions

Sliced Thai chili peppers

Method

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.