Veggie Mee Goreng (Fried Noodles)

Name: Veggie Mee Goreng (Fried Noodles)
Total time: 25 min
Yield: 3 servings
Cuisine: Malaysian
Ingredients: 3 tbsp cooking oil; 2 clove garlic, finely minced; 3 piece dried bean curd, cut into small pieces; 1 piece potato, boiled, peeled, and sliced into wedges; 1 piece tomato, cut into wedges; 1 cup fresh bean sprouts; 500 g fresh yellow noodles, rinsed and drained; 2 stalk scallions, chopped, for garnish; 1 piece red chili, for garnish; 2 tbsp fried shallots, for garnish; 1 piece lime, cut into wedges; 2 tbsp soy sauce; 2 tbsp sweet soy sauce (kecap manis); 3 tbsp tomato ketchup; 1 tsp sugar; 0.5 tsp salt

Veggie Mee Goreng (fried noodles) made with only vegetables and vegan ingredients. Easy veggie fried noodles recipe with ketchup, soy sauce, and lime.

25 min 3 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

472

Calories

10g

Protein

70g

Carbs

17g

Fat

Scale recipe

3 servings

Original recipe

Ingredients16 items

Produce

🧄garlic, finely minced2 clove

🥔potato, boiled, peeled, and sliced into wedges1 piece

🍅tomato, cut into wedges1 piece

🌱fresh bean sprouts1 cup

🌿scallions, chopped, for garnish2 stalk

🌶️red chili, for garnish1 piece

🍋lime, cut into wedges1 piece

Pantry

🛢️cooking oil3 tbsp

🫘dried bean curd, cut into small pieces3 piece

🍜fresh yellow noodles, rinsed and drained500 g

🧅fried shallots, for garnish2 tbsp

🍶soy sauce2 tbsp

🍯sweet soy sauce (kecap manis)2 tbsp

🥫tomato ketchup3 tbsp

Spices

🍬sugar1 tsp

🧂salt½ tsp

Instructions

1
Mince the garlic finely.
2
Boil, peel, and slice the potato into wedges.
3
Cut the dried bean curd into small pieces.
4
Cut the tomato into wedges.
5
In a small bowl, stir together the soy sauce, sweet soy sauce (kecap manis), and tomato ketchup to make the sauce.
6
Rinse and drain the fresh yellow noodles. If you can't find yellow noodles at an Asian supermarket, substitute spaghetti.
7
Heat a wok over high heat and pour in the cooking oil.
8
Add the garlic and stir-fry until aromatic.
9
Add the bean curd, potato wedges, and tomato wedges; stir-fry briefly to combine.
10
Add the yellow noodles and the mixed sauce, then continue stirring until everything is well combined.
11
Adjust the seasoning with sugar and salt to taste.
12
Add the bean sprouts and stir-fry quickly for 1 more minute.
1:00 timer
13
Turn off the heat and dish out the noodles onto a serving plate.
14
Garnish with the chopped scallions, red chili, and fried shallots.
15
Squeeze lime wedges over the noodles just before serving.

Free, no card required.

CuisineMalaysian