Breastfeeding Friendly Vegan Mie Goreng
Total time40 min
Prep time20 min
Cook time20 min
4.8(10)
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp neutral oil (such as canola or sunflower), divided
- ¼ tsp salt
For the sauce
- 3 tbsp kecap manis (sweet soy sauce)
- 1 tbsp soy sauce
- 1 tbsp vegan oyster sauce
- 1 tsp sesame oil
- 1 tsp sambal oelek
For the noodles
- 8 oz dried lo mein noodles or dried chinese egg-free wheat noodles
For the stir-fry
- 4 garlic cloves, minced
- 3 green onions, white and green parts separated, thinly sliced
- 2 cups green cabbage, thinly shredded
- 1 medium carrot, julienned or coarsely grated
- 1 cup bean sprouts
For serving
- 2 tbsp fried shallots (optional)
- 2 green onions, green parts only, thinly sliced (optional)
- lime wedges (optional)
Instructions
- 1
Cook the noodles in a large pot of boiling salted water according to package directions until just tender. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with a small drizzle of neutral oil to prevent sticking. Set aside.
- 2
In a small bowl, whisk together the kecap manis, soy sauce, vegan oyster sauce, sesame oil, and sambal oelek until combined. Set aside.
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