Whenever I think about pure comfort food, Mee Goreng is always one of the first dishes that comes to mind. Known as a popular Malaysian meal, these stir fried noodles are sweet, spicy, and hearty. Cooking your own noodles is healthier and tastes so much better than those infamous Mee Goreng instant noodles. It also comes together in just 25 minutes, making it the perfect packed lunch or quick dinner. For any meal preppers out there, this dish would last for up to 3 days in the fridge, though I don’t recommend freezing. There are many ingredients, but the steps are simple and you can always adjust the vegetables to what you have in the fridge. Enjoy rasa Malaysia (the taste of Malaysia)!
Vegan Mee Goreng (Malaysian Stir Fried Noodles)
- 1 pack Pack of Thick Noodles (I used organic udon noodles)
- 1 small Potato
- 2 stalks Bok Choy
- 1 medium Tomato
- 1/2 small Onion
- 1 small knob Ginger
- 4 cloves Garlic
- 2 tbsp Tomato Sauce
- 2 tbsp Dark Soy Sauce
- 2 tbsp Kecap Manis (sweet soy sauce)
- 1 tsp Curry Paste
- 3/4 cup Bean Sprouts
- 4 leaves Lettuce
- 2 slices Cucumber
- 1 wedge Lemon
- 1 Red Chili (optional)
- 1 tsp Oil
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.
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Photo: Deborah Tan