86min 4 ppl
Vegan Mee Goreng
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 7 steps
Medium: 31–60 min or 7–12 steps
463 kcalper person
Protein 18g
Carbs 64g
Fats 15g
About this dish
A mamak-style fried noodle dish, tossed in a wok with tomato ketchup and sweet soy sauce until glossy, and loaded with sliced seitan, tofu puffs, beansprouts and a turmeric tofu scramble.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Beansprouts150 g
- Tomatoescut into wedges2
- Garlic clovesminced3
- Limescut into wedges, to serve1
Plant Proteins
- Seitanthinly sliced200 g
- Fried tofu puffshalved100 g
- Firm tofucrumbled100 g
Dried Goods
- Eggless wheat noodles400 g
Spices & Seasonings
- Turmeric powder2 g
Oils & Condiments
- ketchup40 ml
- Sweet dark soy sauce30 ml
- Chilli oil20 ml
- Vegetable Oil40 ml
Utensils
- Wok
- Chopping board
- Sharp knife
- Tongs
Method
1
Slice the seitan thinly and halve the tofu puffs.
Approx. 6 minutes
2
Heat the vegetable oil in a wok and stir-fry the garlic until fragrant.
Approx. 3 minutes
3
Add the sliced seitan and stir-fry for 4 minutes until lightly browned.
Approx. 4 minutes
4
Push the seitan aside, crumble in the tofu with the turmeric powder, and scramble briefly.
Approx. 4 minutes
5
Add the noodles, ketchup, sweet dark soy sauce and chilli oil, and toss well to coat.
Approx. 6 minutes
6
Add the tofu puffs, tomato wedges and beansprouts, and stir-fry for 3 minutes until just wilted.
Approx. 3 minutes
7
Serve immediately with lime wedges on the side.
Approx. 4 minutes
