Mie Goreng: Fried Noodles (Vegan)

Ingredients

• 300 gfresh yellow noodles
• 4shallots
• 4 clovesgarlic
• 2bird’s eye chillies
• 4 tbspvegetable oil
• 1/2 tsppepper
• 1/2 tspsalt
• 2 tbsplight soy sauce
• 30 mlwater
• 50 gbeansprouts
• 100 gmustard leaves

Instructions

1. 1

   Soak the noodles

   Soak the noodles in room-temperature water for 10 minutes to soften them and remove some starch. Drain and set aside.

2. 2

   Make the paste

   Blend or pound the shallots, garlic and bird’s eye chillies to a coarse paste.

3. 3

   Fry the paste

   Heat the vegetable oil over medium-high heat. Add the paste and sauté for 3 minutes.

4. 4

   Season the paste

   Add the pepper and salt, then sauté for 1 minute.

5. 5

   Add soy and sprouts

   Stir in the light soy sauce, water and beansprouts. Cook for 4 minutes.

6. 6

   Add the greens

   Add the mustard leaves and mix well.

7. 7

   Fry the noodles

   Add the noodles and toss everything together so they take up the remaining liquid. Fry for 2–3 minutes, until no liquid remains in the pan.

8. 8

   Serve immediately

   Serve and eat straight away.

What is mie goreng?

Mie goreng means fried noodles in Indonesian and is a familiar dish across Indonesia, with versions that vary from home to home. This one keeps things simple: yellow noodles are fried with an aromatic paste, soy sauce and vegetables.

The coarse shallot, garlic and chilli paste builds flavour quickly, while mustard leaves and beansprouts bring freshness and contrast. The recipe is entirely plant-based, with no meat, eggs or dairy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 465 calories, 11g protein, 47g carbs, 27g fat.

Most of the carbohydrates come from the yellow noodles, while the vegetable oil supplies much of the fat and the noodles contribute most of the protein. The vegetables add fibre and freshness; serve with extra vegetables if you want a more substantial balance on the plate.

The aromatic paste

Shallots: pound or blend them with the garlic and chillies until coarse rather than completely smooth, so the paste fries with some texture.

Chillies: bird’s eye chillies bring a pronounced heat. Keep the quantity as written for the recipe’s intended kick, or remove their seeds if you prefer a milder result.

Soaking the noodles

Fresh yellow noodles: a 10-minute soak in room-temperature water softens them and washes away some surface starch. Drain them well before they go into the pan.

Avoid soaking for longer than the stated time, since the noodles need to stay intact when tossed with the vegetables.

Frying without excess liquid

Paste first: give the aromatics 3 minutes in the hot oil, then cook the pepper and salt with them for another minute. This lets the paste fry before the wetter ingredients are added.

Noodles last: after adding them, toss thoroughly to coat them in the remaining liquid. Keep frying for 2–3 minutes, until the pan is dry and the noodles are evenly mixed.

Vegetables and texture

Beansprouts: they cook with the soy sauce and water for 4 minutes, becoming tender while retaining some bite.

Mustard leaves: add these after the beansprouts and mix them through. They need only the brief cooking that happens as the noodles are tossed in.

Timing and serving

The recipe takes 10 minutes of soaking, followed by a short sequence of frying stages, for about 30 minutes in total. Prepare the paste while the noodles soak to keep the cooking flow simple.

Serve the noodles immediately, while they are hot and the greens and beansprouts still have a little freshness. They can be a meal on their own or served with a simple vegetable side.

Recipe notes & tips

• Drain the soaked noodles thoroughly so they do not add excess water to the pan.
• Have the paste and vegetables ready before heating the oil, as the frying stages move quickly.
• Use a pan large enough to toss the noodles without spilling.
• Stir the paste as it fries so it cooks evenly.
• Taste before serving, as soy sauce and chilli can vary in intensity.

Variations

• Milder heat: use fewer bird’s eye chillies or remove their seeds before making the paste.
• More vegetables: add extra mustard leaves or beansprouts while keeping the same cooking sequence.
• Extra savouriness: replace part of the light soy sauce with dark soy sauce, knowing the colour and flavour will change.
• Fresh finish: serve with a wedge of lime for a bright contrast.
• Noodle swap: use another fresh noodle if yellow noodles are unavailable, adjusting the soaking time to suit its texture.

Common mistakes to avoid

• Skipping the soak: the noodles may be too firm; soak them for the full 10 minutes.
• Wet noodles: excess water can leave the finished dish soggy; drain them well after soaking.
• Over-blending the paste: a very smooth paste loses the intended coarse texture; stop while it still has some texture.
• Adding noodles too early: they can overcook while the vegetables cook; follow the order and add them after the mustard leaves.
• Stopping too soon: leftover liquid makes the noodles wet; fry for the stated 2–3 minutes until the pan is dry.

How to store

For the best texture, eat the noodles immediately. Refrigerate leftovers in an airtight container for up to 2 days and reheat thoroughly in a pan; add a small splash of water if they seem dry.

Frequently asked questions