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Recipe Veggie-packed Mee Goreng

Recipe image
Recipe image

Kecap manis is the sweet, salty, secret ingredient here — coating the noodles and veggies in the iconic flavours of this beloved Indonesian dish. It makes a great next-day lunch too, if you don’t finish it all for dinner!

You will need

Serves 4

  • 600g medium or thin noodles, fresh or dried*
  • 1 tablespoon sesame oil (or sub water)
  • 1 brown onion, sliced thinly
  • 3 cloves garlic, crushed
  • 400g tofu, cubed
  • 1 medium red capsicum, seeded and sliced
  • 1 cup snow peas, chopped roughly
  • 1 carrot, peeled and julienned
  • 1/2 cup kecap manis (sweet soy sauce)
  • 3 tablespoons soy sauce

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20 mins to prep

20 mins to cook

  1. Step 1

    Prepare the noodles according to its packet instructions. Set aside.

  2. Step 2

    Heat the oil in large fry pan or wok over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic and sauté for 1 minute or until fragrant.

  3. Step 3

    Add the tofu, all the vegetables and the sauce. Sauté for 3 minutes or until the vegetables start to change in colour. If the vegetables or sauce is burning, add a splash of water to slow down the cooking.

  4. Step 4

    Add the noodles and mix until everything is evenly distributed and heated through.

  5. Step 5

    Divide the noodles into bowls and serve immediately.

Hot tip!

* Make sure the noodles don’t have egg in them! You can get vegan-friendly noodles from your local supermarket or Asian store.