Vegan Mi Goreng is one easy, quicky dinner/meal option. Trust me on this! As an Indian I have been eating the Indianised Chinese stir fry noodles for many years. But since my move to the Netherlands, I have been eating quite a lot of Indonesian food (Indonesia was a Dutch colony till 1945). And there is an abundance of Indonesian restaurants across the country. Chicken Satay is one of the most popular dishes here (sold in all supermarkets – frozen and fresh in road side shops/fests and events).
It is generally made using meat – chicken and beef more popularly and topped with a fried egg too, but I wanted to give it a vegan twist. And when you follow the steps of making it using crispy tofu, trust me you wont miss meat at all!
I love making this Mi Goreng, quick stir fry option at home thanks to its wholesome goodness. Tip to make it healthier – add more veggies & tofu and reduce the amount of noodles (that’s how the recipe below has been designed too), but of course you can make changes to the quantity of the noodles to veggie proportion based on your preferences. If you want to make it with meat, you can use beef, chicken or pork but you need to add them to the pan and stir fry them before adding in the vegetables.