Vegan Mee Goreng Mamak
A popular Malaysian hawker dish, stir-fried noodles with a spicy and savory sauce. This vegan version avoids dairy, egg and meat with careful substitutions and clever ingredient choices.
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Ingredients
- about 450 g Dried Yellow Noodles
- 1 block Firm Tofu
- 2 cups Bean Sprouts
- 1 bunch Choy Sum
- 1 medium Red Onion
- 4 cloves Garlic
- 2 tablespoons Chili Paste
- 2 tablespoons Tomato Paste
- 2 tablespoons Dark Soy Sauce
- 2 tablespoons Sweet Soy Sauce (Kecap Manis)
- 1/4 cup Vegetable Broth
- 2 tablespoons Lime Juice
- 3 tablespoons Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Fill a large pot with water and bring it to a rolling boil over high heat (100°C). Add the about 450 g Dried Yellow Noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still have a slight bite. Drain the noodles in a colander and rinse them briefly with cool water to stop the cooking. Set the drained noodles aside.
- 2Cut the 1 block Firm Tofu into about 2.5 cm cubes. Heat 1 tablespoon of the 3 tablespoons Vegetable Oil in a large wok or about 30 cm skillet over medium-high heat (190°C). Add the tofu cubes and cook for 8-10 minutes, turning them occasionally, until all sides are golden brown and slightly crispy. Remove the tofu from the wok and set it aside.
- 3Add the remaining 2 tablespoons of Vegetable Oil to the same wok over medium-high heat (190°C). Add the 1 medium Red Onion, thinly sliced, and stir-fry for 2-3 minutes until it begins to soften and become fragrant. Add the 4 cloves Garlic, minced, and stir-fry for another 30 seconds until fragrant, being careful not to burn it.
- 4Stir in the 2 tablespoons Chili Paste and the 2 tablespoons Tomato Paste. Cook for 1 minute, stirring constantly, until the pastes darken slightly and become very aromatic.
- 5Pour in the 2 tablespoons Dark Soy Sauce, the 2 tablespoons Sweet Soy Sauce (Kecap Manis), and the 1/4 cup Vegetable Broth. Stir everything together and bring the sauce to a gentle simmer over medium heat (82°C). Let it simmer for 2 minutes to allow the flavors to meld.
- 6Add the cooked about 450 g Dried Yellow Noodles, the cooked 1 block Firm Tofu, the 2 cups Bean Sprouts, and the 1 bunch Choy Sum, cut into about 5 cm pieces, to the wok with the sauce. Increase the heat to high (205°C) and stir-fry everything together for 2-3 minutes, tossing constantly, until the noodles and vegetables are heated through and well coated with the sauce. The bean sprouts should be slightly wilted but still have a crunch.
- 7Remove the wok from the heat. Stir in the 2 tablespoons Lime Juice. Serve the Vegan Mee Goreng Mamak immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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