Rye Free Vegan Mie Goreng

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the tofu

14 oz firm tofu, pressed and cut into ¾-inch cubes
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
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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