Pantry-Style Spicy Street Noodles (Mee Goreng)

Main Dish / Vegetarian / Plant-based / Vegan

(178 votes, average: 3.55 out of 5)

“Mee Goreng is a popular street food in Southeast Asia, and I loved eating it on my trips to Indonesia and Malaysia. This is pantry-style mee goreng, which means it’s easy to whip up and you will probably have most of the ingredients for this in your pantry. The easiest ingredient swap here is using fettucine or rice noodles instead of the fresh egg noodles that are traditionally used in this dish. It’ll still taste great. The other important here is the ketchup in place of kecap manis, which is a sweet, thick soy sauce used in Indonesian and Malaysian cooking.” — Naomi Imatome-Yun, Blue Zones Editor-in-Chief

Yum

Ingredients

1 tablespoon vegetable oil

1 small sweet onion, thinly sliced into strips

8 oz firm tofu, cut into strips (optional)

2 teaspoons minced garlic

2-3 cups chopped greens (spinach, bok choy, kale, mustard greens, shredded cabbage, green beans, or any combination of these)

12 oz fettuccine or rice noodles

1 teaspoon ground cumin

2-3 teaspoon sambal oelek or other sweet chili sauce like sriracha

3 tablespoons ketchup

2 tablespoons soy sauce

Lemon for serving

Directions

Cook noodles according to package directions. Drain well.
Heat up a large pan or wok over high heat.
Add the oil, reduce heat to medium-high and saute the onion for 2-3 minutes.
Add garlic, greens, and tofu, if using, to pan and cook for another 3 minutes.
Mix spice and sauces in a bowl.
Add noodles to the pan, tossing and mixing with tongs or cooking chopsticks. (It’s better if parts of the noodles get a bit crispy).
Add spice – sauce mixture and toss everything together.
Cook for another 2-3 minutes, until everything is combined and seasoned.
Transfer to individual serving bowls and serve with lemon wedges and sambal oelek.

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Pantry-Style Spicy Street Noodles (Mee Goreng)

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