Vegan Mee Goreng Mamak
Ingredients
- 2 servings fresh yellow noodles (24oz) or noodles of choice
- 1 small potato, boiled and cut into cubes
- 3 cloves garlic, finely chopped
- 4oz plant-based 'egg' - optional
- 1/4 cup pan-fried tofu slices
- 1/4 cup chopped Choy Sum (YuChoy)
- 1/2 cup Mung bean sprout
- Oil for cooking
Sauce
- 1 tablespoon sambal oelek or homemade sambal
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (thin) or use 1/2 tablespoon if using thick dark soy sauce
- 1 tablespoon curry powder
- 3 teaspoons sugar
- 1/2 cup water
Garnishes
- Shredded green leaf lettuce
- chili slices
- lime wedges
- fried shallots
Preparation
Mix all the sauce ingredients and set aside.
In a large heated pan with oil, sauté garlic until fragrant, add in the YuChoy and noodles.
Give it a quick stir to slightly cook the noodles.
Push the noodles to the side of the pan, and add in the plant-based 'egg' if using and cook until it starts to settle.
Then, mix with the noodles and add in the potatoes, tofu, and sauce.
Stir-fry all the ingredients together until well combined.
Once the noodles have coated with the sauce, fold in the mung bean sprouts and toss for another 30 seconds.
Serve warm with the suggested garnishes.
Tips
Some noodle brands may have sodium, so add sauce slowly and taste test as you go.
