No Meat Zone Recipes: Vegan Malaysian Mee Goreng (Fried Noodles)

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Serves 2-3

2 tbsp sesame oil
50g firm tofu, cut into cubes
50g button mushrooms, sliced
Handful of raw peanuts
100g cabbage, shredded
1 carrot, thinly sliced
1 stalk of celery, diagonally sliced
1 tbsp bean paste
150-200g of noodles (I used 2 small packs)
2-3 stalks of spring onion, roughly chopped

To make the spice paste / sauce

1 tbsp sesame oil
1 tbsp minced garlic and ginger
1 stalk of spring onion, diced
2 fresh red chilis, diced
1 tbsp dark soy sauce
1 tbsp veg oyster sauce
1 tbsp vegetarian tom yam paste
1 tbsp sambal chili


Heat oil in a large non-stick pan, stir-fry tofu for 5-7 minutes till it’s crispy on outside and golden brown. Add mushroom and peanuts, stir for another 5 minutes till peanuts are browned. Set them aside.

In the same pan add 1 tbsp sesame oil, cabbage, carrot, celery and bean paste; stir for 3-4 minutes. Once water has evaporated from cabbage, turn off heat and set them aside.

Boil water in a sauce pan, cook noodles according packet instructions, and drain them in colander.

To prepare the sauce, heat oil in same pan, stir fry onion, red chilis, garlic and ginger for 2 minutes and add rest of the sauce ingredients. Stir well for a minute.

Reduce heat, stir in noodles, cooked vegetables, tofu mushroom mix and spring onion and mix well. Serve immediately…

Ami is a small time home cook, whose passion for cooking was ignited when she was 12 years old. Since then she has been on a long culinary journey, drawing inspirations from her mom's scrumptious cooking, watching TV cook-shows, reading cook books and experimenting in her kitchen. Visit Ami's Vegetarian Delicacies for more information.

Photo credit: Ami

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