This Vegan Mie Goreng recipe is a contribution by Adam Sobel. Adam is the chef and owner of The Cinnamon Snail, which was launched in 2010 as the countryโs first organic vegan food truck and rose to become one of the countryโs most sought-after food trucks. The Cinnamon Snail was nominated 5 years in a row for The Vendy Award (which has been called the โOscars of Street Foodโ) and has won the Vendy Cup, Peopleโs Choice, Makerโs Mark Challenge, and Vendy Hero Award (for their outreach efforts, serving free meals for months after Hurricane Sandy).
In 2014 The Cinnamon Snail was the #1 highest-rated place of any kind to eat in NYC and the #4 highest place of any kind to eat in the entire USA on yelp.com. For almost its entire run, The Cinnamon Snail dominated Buzzfeedโs top 10 list of best food trucks in the USA.
Table of Contents
About Vegan Mie Goreng
This beloved fried noodle dish from Indonesia is made with vegetables, tempeh, and fried tofu pieces, all smothered in a delectable combination of sweet and savory sauces.
Vegan mie goreng offers a one-of-a-kind combination of flavors and textures. The best part is that this mouthwatering meal can be made in a jiffy on a busy weeknight and is entirely plant-based, without compromising on its rich and satisfying taste.
Chef Adam Sobel has a complete step-by-step guide with photos you can follow, as well as info on how to make your own kecap manis. Check out his complete guide to vegan mie goreng.
Grab your wok or a large frying pan and let’s do this!
What You’ll Need to Make This Vegan Mie Goreng Recipe
Stir-fry ingredients
- Sesame oil
- Tempeh
- Pre-fried extra firm tofu strips
- Diced red onion
- Scallions
- Garlic
- Shredded Napa cabbage
- Ramen noodles or 230 fresh Shanghai style noodles, cooked
Stir-fry sauce ingredients
- Kecap manis
- Tomato paste
- Vegan oyster sauce
- Sriracha
- Rice vinegar
- Ground cloves
- Water
To garnish
- Chopped roasted peanuts
- Scallion or minced chives
- Sambal oelek, or chili crisp (optional for spice)
Vegan Mie Goreng – Recipe Card
Vegan Mie Goreng
Ingredients
- Stir-fry ingredients
- ยผ cup sesame oil
- 4 oz. Tempeh half package, sliced into ยผ inch strips
- 1 cup pre-fried extra firm tofu strips
- ยผ cup diced red onion
- 2 scallions roughly chopped
- 2 cloves garlic minced
- ยฝ cup shredded Napa cabbage
- 200 grams ramen noodles 200 grams rice noodles, or 230 grams fresh Shanghai style noodles, cooked
Stir-fry sauce ingredients:
- ยผ cup kecap manis
- 4 teaspoons tomato paste
- 1 tablespoon vegan oyster sauce
- 2 teaspoons sriracha
- 1 tablespoon rice vinegar
- ยผ teaspoon ground cloves
- 2 tablespoons water
To garnish:
- 3 tablespoons chopped roasted peanuts
- 1 thinly sliced scallion or 1 tablespoon minced chives
- Sambal oelek or chili crisp to taste (optional for spice)
Instructions
- In a wok or large cast iron skillet over a high flame, heat the sesame oil for 60 seconds.ย When the oil is hot, add the tempeh to the pan.ย Sautรฉ the tempeh on high heat for 3 minutes, turning the pieces regularly until lightly golden all around.
- Add the pre-fried strips of tofu, onion, scallions, and minced garlic, and lower to medium heat.ย Stir fry the ingredients together for 3 minutes until the onions, garlic, and scallions become tender and fragrant.
- While the tempeh, tofu and veggies sautรฉ, mix together all of the ingredients for the sauce in a small bowl using the tines of a fork to break up clumps and get it smooth.
- Add to the pan the cabbage, pre-cooked noodles, and sauce, and stir-fry together for about 2 minutes until all ingredients are well combined and the noodles are heated throughout.
- Place in an attractive serving bowl and garnish with chopped peanuts, scallions, and sambal oelek, or chili crisp to your taste.
Equipment
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If you enjoyed this Vegan Mie Goreng recipe, you might also like this article on Indonesian cuisine by Samantha Onyemenam. Click here to read more.
Recipe & Photography by Adam Sobel.
Adam Sobel is the chef and owner of The Cinnamon Snail, offeringย recipes, online vegan cooking classes, and vegan catering for New York and New Jersey.
Adam has cooked at the James Beard House, represented the USA at the World Street Food Congress in the Philippines, and teaches cooking at the Institute for Culinary Education, De Gustibus Cooking School, and independently online. Adam has appeared on the food network, Cooking Channel, PBS, and several networks, and is the author of the popular cookbook Street Vegan.