Vegan Mie Goreng
5 from 3 votes
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Adam Sobel

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 country’s first organic vegan food truck and rose to become one of the country’s most sought-after food trucks. The Cinnamon Snail was nominated 5 years in a row for The Vendy Award (which has been called the “Oscars of Street Food”) and has won the Vendy Cup, People’s Choice, Maker’s 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 Buzzfeed’s top 10 list of best food trucks in the USA.  

Vegan Mie Goreng

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

Vegan Mie Goreng

5 from 3 votes
This vegan mie goreng recipe by Chef Adam Sobel is an Indonesian-inspired dish that features tempeh, tofu, and a spicy sauce made with kecap manis, tomato paste, oyster sauce, and sriracha. Served with noodles and garnished with peanuts, scallions, and chili crisp, it's a flavorful and satisfying meal that's perfect for any day of the week.
Print Recipe Pin Recipe
Total Time: 35 minutes
Author: Adam Sobel
Servings: 2 -3 servings

Ingredients

  • Stir-fry ingredients
  • ¼ cup sesame oil
  • 4 oz. Tempeh half package, sliced into ¼ inch strips
  • 1 cup pre-fried extra firm tofu strips
  • ¼ cup diced red onion
  • 2 scallions roughly chopped
  • 2 cloves garlic minced
  • ½ cup shredded Napa cabbage
  • 200 grams ramen noodles 200 grams rice noodles, or 230 grams fresh Shanghai style noodles, cooked

Stir-fry sauce ingredients:

  • ¼ cup kecap manis
  • 4 teaspoons tomato paste
  • 1 tablespoon vegan oyster sauce
  • 2 teaspoons sriracha
  • 1 tablespoon rice vinegar
  • ¼ 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.  When the oil is hot, add the tempeh to the pan.  Sauté 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.  Stir fry the ingredients together for 3 minutes until the onions, garlic, and scallions become tender and fragrant.
  • While the tempeh, tofu and veggies sauté, 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.
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Vegan Mie Goreng

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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, offering 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.

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