You can also check out my vegan other noodle recipes: I also actually have a stash of insant mie goreng noodles in my pantry, that I’d opt to eat as a meal whenever I can’t be bothered to cook so this version is of course healthier and filled with more veg and protein. It gives these noodles that distinct sweet and savoury note. It’s a sweet and really syrupy soy sauce that I love to use for stir-fries. I also made my own kecap manis or sweet soy sauce for this recipe. You can of course use some tofu and mushrooms, or just add more veggies!įor the protein in this noodle dish, I used some sliced tempeh that I quickly baked in the oven toaster (to help get it firmer and so that it won’t crumbled when stir-fried), but you can also opt to just pan-fry them before adding in the noodles!Īnd you can also opt to slice them in long strips or even in cubes–totally up to you! I then prepared the sauce, protein, and the rest of the ingredients! I made sure to cook the noodles just until they still have that chewy bite cause they’ll continue to cook down in the pan with the sauce later on. I used instant wheat ramen noodles for this recipe, that of course didn’t come with sauce packets! But you can opt to use other thin or curly wheat noodles of choice. This is a really simple, easy, and tasty noodle dish that you can easily prepare and mix with other vegetables of your choice! This is of course a vegan version. It’s commonly cooked with prawns, egg, and chicken, but for this vegan recipe I use some strips of tempeh and plant-based “pork” but you can opt to use other protein of your choice, too! It has a thick, somewhat syrupy sweet sauce with a hint of spice. Mie Goreng or Mee Goreng is an Indonesian Fried Noodle dish, that’s also commonly found in Malaysia and other parts of Southeast Asia.
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