Malaysian•quick
Veggie Mee Goreng (Fried Noodles)
Veggie Mee Goreng (fried noodles) made with only vegetables and vegan ingredients. Easy veggie fried noodles recipe with ketchup, soy sauce, and lime.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons cooking oil
- 2 cloves garlic (finely minced)
- 3 pieces dried bean curd (cut into small pieces)
- 1 potato (boiled, peeled, and sliced into wedges)
- 1 big tomato (cut into wedges)
- 1 handful fresh bean sprouts
- 1 lb (500g) fresh yellow noodles (rinsed and drained)
- scallions (chopped, for garnishing)
- red chili (for garnishing)
- fried shallots (for garnishing)
- 1 lime (cut into wedges)
- 2 tablespoons soy sauce
- 2 tablespoons sweet soy sauce (or kecap manis)
- 3 tablespoons tomato ketchup
- sugar and salt (to taste)
Instructions
- 1
Heat a wok and pour in the cooking oil. Add the garlic and stir-fry until aromatic, then add the bean curd, potatoes, and tomato wedges. Stir briefly, then add the yellow noodles and sauce. Continue stirring until well combined. Adjust the seasoning with sugar and salt to taste.
- 2
Add the bean sprouts and stir-fry quickly for 1 more minute. Turn off the heat, dish out the noodles, and garnish with scallions, red chili, and fried shallots. Squeeze lime juice over the noodles before serving.