Best 4 Vegetarian Mi Goreng Indonesian Fried Noodles Recipes

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Indonesian vegetarian fried noodles, commonly known as vegetarian mi goreng, is a beloved dish that combines the flavors of Indonesia with the convenience of quick and easy cooking. Whether you're a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this dish offers a vibrant and delicious experience. Join us as we explore the depths of vegetarian mi goreng, unveiling its rich history, essential ingredients, and simple yet effective cooking techniques. Let your taste buds embark on a culinary journey, transforming ordinary noodles into an extraordinary symphony of flavors that will leave you craving for more.

Here are our top 4 tried and tested recipes!

MIE GORENG - INDONESIAN FRIED NOODLES



Mie Goreng - Indonesian Fried Noodles image

This tasty noodle dish is the same one my mom used to make for me when I was growing up. It's definitely comfort food. You can alter it with adding your favorite meats and veggies.

Provided by Fellicia R

Categories     World Cuisine Recipes     Asian     Indonesian

Time 35m

Yield 6

Number Of Ingredients 17

3 (3 ounce) packages ramen noodles (without flavor packets)
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into strips
1 teaspoon olive oil
1 teaspoon garlic salt
1 pinch ground black pepper, or to taste
1 tablespoon vegetable oil
½ cup chopped shallots
5 cloves garlic, chopped
1 cup shredded cabbage
1 cup shredded carrots
1 cup broccoli florets
1 cup sliced fresh mushrooms
¼ cup soy sauce
¼ cup sweet soy sauce (Indonesian kecap manis)
¼ cup oyster sauce
salt and pepper to taste

Steps:

  • Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
  • Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
  • Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 34 g, Cholesterol 43.1 mg, Fat 14.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 4.9 g, Sodium 1824.3 mg, Sugar 2.5 g

VEGETARIAN MI GORENG (INDONESIAN FRIED NOODLES)



Vegetarian Mi Goreng (Indonesian Fried Noodles) image

This was a favorite in the hostel that I lived in and we were lucky enough to have the real stuff in Indonesia. You can just buy the 20cent ramen packets and not use the flavorings. That works just fine, and I recommend the eggs more than the tofu... but whatever floats your boat.

Provided by kleigh83

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb uncooked soba noodles (ramen work great and are inexpensive) or 1 lb any other kind Asian noodles (ramen work great and are inexpensive)
2 -4 tablespoons peanut oil
1 onion, finely chopped
3 minced garlic cloves
1/2 inch gingerroot, peeled and grated
2 leeks (green & white parts) or 6 scallions, chopped (green & white parts)
1 1/2 cups snow peas
1 1/2 cups mung bean sprouts
3 tablespoons ketjap manis (or 3 tbs soy sauce mixed with 1 1/2 tbs brown sugar)
1 -2 tablespoon sambal oelek chili paste or 1 -2 tablespoon cayenne pepper, to taste
2 eggs, scrambled (recommended) (optional)
1 lb firm tofu, drained and cubed (optional)

Steps:

  • Prepare the noodles according to the package directions; drain and set aside.
  • In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is limp.
  • Stir in the leeks or scallions, snow peas, and bean sprouts, and cook until tender-crisp.
  • Then stir in the noodles, kecap manis, and sambal or cayenne.
  • Add the eggs or tofu.
  • Mix throughly until heated through (about 5 minutes).
  • Serve hot.

INDONESIAN MIE GORENG (FRIED NOODLES)



Indonesian Mie Goreng (Fried Noodles) image

Like most Indonesian dishes this is flavorful and spicy dish- You may make it as "hot" or mild as you like by adding more or less chili.. Attractive to serve. Lovely for a luncheon or part of your dinner meal. The original recipe is from "The complete Asian Cookbook" By Charmaine Solomon- There are some minor changes by me. The Fried onions, Green Onions & cucumber slices are for garnish and optional

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces fine egg noodles
6 ounces pork chops, boneless finely diced
8 ounces raw prawns, shelled & deveined, if large cut in 2
4 tablespoons peanut oil
3/4 cup onion, finely chopped
3 garlic cloves, finely chopped
1 fresh red chili peppers, chopped and seeded or 3/4 teaspoon dry chili flakes
2 stalks celery, finely sliced
1 1/2 cups green cabbage, finely shredded
salt and pepper
2 tablespoons light soy sauce
1/2 cup fried onion flakes (optional)
4 green onions, Sliced diagonally (optional)
8 slices cucumbers, thinly sliced (optional)

Steps:

  • Boil the noodles as per instructions but do not over cook them,
  • Rinse noodles in cold water, drain well.
  • Heat oil in a large wok or frypan. add onion and fry until almost golden.
  • Add chili & garlic, fry 2 minutes more.
  • Add pork, stir and cook until the pork is cooked through.
  • Add prawns cook for 2 minutes or until they are tranlucent and pink.
  • Add celery, cabbage, cook for 2 minutes The vegetables must still be crisp.
  • Season with salt & pepper.
  • Add soy sauce.
  • Add noodles back to the pan, stir fry, turning the noodles into the mixture and cook until all is heated through.
  • Turn into a heated serving dish Garnish & serve hot.

Nutrition Facts : Calories 486.3, Fat 20.6, SaturatedFat 4.3, Cholesterol 148.7, Sodium 882.2, Carbohydrate 48.4, Fiber 3.7, Sugar 4.3, Protein 26.7

VEGETARIAN CHINESE FRIED NOODLES



Vegetarian Chinese Fried Noodles image

For Jo and Martha.

Provided by pei

Categories     Vegetarian Asian Main Dishes

Time 30m

Yield 3

Number Of Ingredients 14

¼ cup oil, divided, or as needed
3 large eggs
3 ½ cups trimmed and chopped fresh green beans
5 mushrooms, sliced
1 green bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
1 (10 ounce) package egg noodles
2 tablespoons water
2 tablespoons light soy sauce
1 tablespoon doubanjiang (soybean paste)
1 tablespoon oyster sauce
1 ½ teaspoons dark soy sauce
1 ½ teaspoons sesame oil
1 medium spring onion, finely sliced

Steps:

  • Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
  • Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
  • Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
  • Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.

Nutrition Facts : Calories 695.1 calories, Carbohydrate 83.6 g, Cholesterol 265.5 mg, Fat 30.6 g, Fiber 9.8 g, Protein 24.6 g, SaturatedFat 5.9 g, Sodium 1126.8 mg, Sugar 6.5 g

Tips for Making Vegetarian Mi Goreng:

  • Prep Your Ingredients: Before you start cooking, wash and chop all your vegetables, and have your sauces and seasonings ready. This will make the cooking process smoother and quicker.
  • Use a Well-Seasoned Wok: A well-seasoned wok will help prevent your noodles from sticking and will give them a nice smoky flavor.
  • Don't Overcrowd the Wok: When cooking your noodles, avoid overcrowding the wok. This will prevent them from cooking evenly and becoming soggy.
  • Cook Your Noodles "Al Dente": Don't overcook your noodles. They should be cooked "al dente," which means they should be slightly firm to the bite.
  • Add Vegetables Last: Add your vegetables to the wok last so that they retain their crispness and vibrant colors.
  • Use a Variety of Sauces and Seasonings: Feel free to experiment with different sauces and seasonings to create your own unique flavor profile. Some popular options include kecap manis (sweet soy sauce), sambal oelek (chili paste), and shrimp paste.

Conclusion:

Vegetarian mi goreng is a delicious and easy-to-make dish that is perfect for a quick and satisfying meal. With its combination of noodles, vegetables, and flavorful sauces, it's a dish that is sure to please everyone at the table. So next time you're looking for a tasty and nutritious meatless meal, give vegetarian mi goreng a try. You won't be disappointed!

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