43min 4 ppl
Vegan Maggi Goreng
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 8 steps
Medium: 31–60 min or 7–12 steps
448 kcalper person
Protein 18g
Carbs 58g
Fats 16g
About this dish
A mamak-stall favourite made plant-based: instant-style eggless noodles wok-fried hard and fast with sliced seitan, a turmeric tofu scramble and tomato in a glossy ketchup and sweet soy sauce, finished with a fistful of chives.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Beansprouts100 g
- Chinese Chiveschopped15 g
- Tomatoeschopped1
- Garlic clovesminced2
- Limes1
Plant Proteins
- Seitanthinly sliced150 g
- Firm tofucrumbled, tossed with a pinch of turmeric100 g
Dried Goods
- Eggless wheat noodlesinstant-style300 g
Oils & Condiments
- ketchup30 ml
- Sweet dark soy sauce20 ml
- Chilli oil15 ml
- Vegetable Oil30 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Cook the instant-style noodles according to the packet instructions until just tender, then drain and set aside.
Approx. 5 minutes
2
Slice the seitan thinly and crumble the tofu.
Approx. 5 minutes
3
Heat the vegetable oil in a wok and stir-fry the garlic until fragrant.
Approx. 3 minutes
4
Add the sliced seitan and stir-fry for 4 minutes until lightly browned.
Approx. 4 minutes
5
Push the seitan aside, add the crumbled tofu, and scramble briefly.
Approx. 4 minutes
6
Add the noodles, ketchup, sweet dark soy sauce and chilli oil, and toss well to coat.
Approx. 6 minutes
7
Add the tomato and beansprouts and stir-fry for 2 minutes until just wilted, then scatter with chives.
Approx. 3 minutes
8
Serve immediately with lime wedges.
Approx. 3 minutes
