Veggie Mee Goreng Recipe (Fried Noodles)

Yellow noodles: Pre-cooked noodles that are the base of this dish, providing a chewy texture.

Garlic: Adds a pungent, aromatic flavor to the stir-fry.

Onion: Provides a sweet and savory base flavor when sautéed.

Carrot: Adds a slight sweetness and crunch to the dish.

Cabbage: Contributes a mild, slightly peppery flavor and crunchy texture.

Soy sauce: Adds a salty, umami flavor to the noodles.

Kecap manis: A sweet soy sauce that adds depth and a caramelized flavor.

Chili sauce: Optional, for adding a spicy kick to the dish.

Vegetable oil: Used for stir-frying the ingredients.

Lime: Served on the side to add a fresh, tangy finish.

When stir-frying the garlic and onion, make sure to keep the heat at medium to avoid burning them. Burnt garlic can impart a bitter taste to the dish. For an even distribution of flavors, toss the noodles continuously to ensure they are well-coated with the soy sauce and sweet soy sauce. Adding the chili sauce is optional, but it can provide a nice kick if you enjoy a bit of heat. Finally, squeeze the lime over the dish just before serving to add a fresh, tangy contrast to the savory flavors.

• pre-cooked yellow noodles - Substitute with whole wheat noodles: Whole wheat noodles provide a healthier alternative with more fiber and nutrients.

• pre-cooked yellow noodles - Substitute with rice noodles: Rice noodles are gluten-free and offer a different texture that works well in stir-fry dishes.

• minced garlic cloves - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh flavor of minced garlic.

• minced garlic cloves - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor that can complement the dish.

• sliced onion - Substitute with leeks: Leeks offer a milder taste and can add a different texture to the dish.

• sliced onion - Substitute with green onions: Green onions provide a fresh, mild onion flavor and a bit of color.

• julienned carrot - Substitute with bell peppers: Bell peppers add a different crunch and a sweet flavor to the dish.

• julienned carrot - Substitute with zucchini: Zucchini offers a similar texture and can absorb the flavors of the sauce well.

• shredded cabbage - Substitute with bok choy: Bok choy provides a similar crunch and a slightly different flavor profile.

• shredded cabbage - Substitute with kale: Kale adds a different texture and is packed with nutrients.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative with a slightly sweeter taste.

• sweet soy sauce (kecap manis) - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory flavor.

• sweet soy sauce (kecap manis) - Substitute with maple syrup and soy sauce: A mix of maple syrup and soy sauce can mimic the sweetness and saltiness of kecap manis.

• chili sauce - Substitute with sriracha: Sriracha offers a similar heat level and can be used as a spicy alternative.

• chili sauce - Substitute with red pepper flakes: Red pepper flakes can add heat without altering the overall flavor too much.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and works well for stir-frying.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is great for high-heat cooking.

• lime - Substitute with lemon: Lemon provides a similar acidity and can be used to brighten the dish.

• lime - Substitute with rice vinegar: Rice vinegar offers a different type of acidity that can complement the flavors in the dish.

• Allow the veggie mee goreng to cool completely at room temperature before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the cooled noodles into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• Store the container in the refrigerator. The veggie mee goreng will stay fresh for up to 3-4 days.
• For longer storage, place the noodles in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to reheat, if refrigerated, you can use a microwave or a stovetop. For the microwave, transfer the noodles to a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
• For stovetop reheating, add a splash of vegetable oil to a pan or wok, and stir-fry the noodles over medium heat until hot.
• If frozen, thaw the noodles in the refrigerator overnight before reheating using the methods mentioned above.
• To refresh the flavors, consider adding a splash of soy sauce or a squeeze of lime juice before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil to the skillet.
  3. Add the leftover Veggie Mee Goreng to the skillet.
  4. Stir-fry for 3-5 minutes until heated through, adding a bit of soy sauce if it seems dry.
  5. Serve hot with fresh lime wedges on the side.

• Microwave Method:

  1. Place the leftover Veggie Mee Goreng in a microwave-safe dish.
  2. Sprinkle a few drops of water over the noodles to prevent them from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if it’s heated through; if not, continue microwaving in 30-second intervals.
  6. Serve with a squeeze of lime juice.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Veggie Mee Goreng in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the moisture in.
  4. Bake for 10-15 minutes until heated through.
  5. Serve immediately with fresh lime wedges.

• Steamer Method:

  1. Set up a steamer and bring the water to a boil.
  2. Place the leftover Veggie Mee Goreng in a heatproof dish.
  3. Steam for 5-7 minutes until thoroughly heated.
  4. Serve hot with a side of lime wedges for extra zest.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used to stir and toss the ingredients in the wok.

• Knife: Essential for mincing garlic, slicing onions, and julienning carrots.

• Cutting board: A sturdy surface to safely chop and prepare vegetables.

• Measuring spoons: Used to accurately measure out the soy sauce, sweet soy sauce, and chili sauce.

• Serving plate: To present the finished Veggie Mee Goreng attractively.

• Lime squeezer: Handy for squeezing lime wedges over the dish before serving.

Prep ingredients in advance: Chop the garlic, onion, carrot, and cabbage ahead of time and store them in the fridge.

Use pre-cooked noodles: Opt for pre-cooked yellow noodles to save cooking time.

Batch cook: Make a larger quantity of veggie mee goreng and store portions for quick reheating.

Ready sauces: Measure out the soy sauce, sweet soy sauce, and chili sauce before starting to cook.

Efficient stir-frying: Use a wok for quick and even cooking.