Vegan Mee Goreng (Malaysian Stir Fried Noodles)

1. Mix the tomato sauce, dark soy sauce, kecap manis, and curry paste together. This is the Mee Goreng sauce. Set this aside for now.
2. Cube the potatoes – they should be bite sized, but not too small.
2. Steam or boil the potatoes for five minutes. While they are cooking, prepare the ginger, garlic, onion, and bok choy. Slice the bok choy into bite-sized pieces.
3. Heat 1 tsp of olive oil in a wok or large pan (you can use any oil but make sure that it has a high smoke point). You want this to be high – test the temperature by adding a small piece of onion or garlic. If it’s sizzling rapidly, you’re sweet! While waiting for the oil to heat up, I usually slice the garnish ingredients; the lemon, lettuce, cucumber, and red chili.
4. In the next 2-3 minutes, you’ll put everything together. Add the noodles and fry until golden brown. Then add the tomato and bean sprouts. Make sure to keep stirring. Lastly, add the sauce.
5. Finally, plate it up. Garnish with the lettuce, cucumber slices, red chili, and lemon wedge. Enjoy!

Please note – I usually use noodles that I pre-boil since I meal prep, but you can always use fresh noodles instead of ready-to-cook—just allow 5-10 more minutes for the noodles to boil. I have also made this with scrambled tofu and sprinkled crushed peanuts on top, which I highly recommend.