ramyaramesh3007This famous hawker-style dish is made with noodles stir fried with tofu, vegetables, and fresh aromatics. Perfect for a quick and easy meal.
If cooking seems complicated to you, you are at the right place – I’m here to show you that vegan cooking is more EASY than you think! This popular street food stirfry noodle dish – also known as Maggi Goreng – is one of my favourite ways to clear out leftover vegetables, protein and use instant ramen noodles.
“Maggi” obviously means noodles but can also be named “mee” to refer to yellow noodles. “Goreng” means “fried,” so it directly translates to “fried noodles”.
Here are some easy pointers to make this delicious and easy spicy fried noodles:
- Use maggi noodles or instant leftover ramen for the perfect noodle stirfry that’s also healthier as we’ll be ditching the seasoning that comes with it. You can also use fresh noodles.
- Some of my favourite vegetables to add to fried rice are kailan, bok choy, kale, carrot, corn and long beans. Depends on what I have in my fridge but this recipe only includes tofu and bok choy.
- To make this recipe gluten free, substitute the soy sauces with a gluten free version like tamari or coconut aminos. There are also gluten free soy sauces available (look for ones without wheat in them).
Ingredients You Need
- noodles – ramen noodles are perfect but you can use any type of noodles.
- aromatics – shallots, garlic, red chilies (use the small ones for more spice – I used the large one) and scallions
- kecap manis – this sweet soy sauce is a signature component of maggi goreng. It adds a rich sweetness to the dish. However, the version I used is not gluten free – you can substitute this with soy sauce and a pinch of agave.
- sauces – soy sauces, vegan oyster sauce, ketchup, vegan sambal, toasted sesame oil
- spices – curry powder
- protein – You can use fried tofu or tempeh.
- vegetables – common vegetables include carrots, peas, green onions, and cabbage. Here, I used kailan or bok choy.
- garnish – fried shallots, lime and red chilies.
Gluten free substitutions: 1 tsp kecap manis = 1 tsp gluten free soy sauce + 1/2 tsp agave. You can also use tamari or coconut aminos. Use gluten free soy sauce in place of dark soy sauce as well. If using vegan shrimp paste, ensure it’s gluten free. In place of that, you can use sambal paste too.
Allium free substitutions: Omit garlic, shallots/red onion, and scallions. Instead use a pinch of asafoetida in the sauce. Substitute green part of scallions for coriander for garnish. Omit fried shallots. Ensure sambal paste is allium free.
Maggi Goreng
Ingredients
Maggi Goreng
- 2 large noodle cakes or 3 small ones
- 2 servings bok choy or other asian greens
- 200 g extra firm tofu
- 1 shallot
- 3 cloves garlic minced
- 2 tsp curry powder
- 3 green onions green and white parts
- 2 tbsp olive oil
Sauce
- 1 tbsp kecap manis
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp vegan oyster sauce
- 2 tbsp tomato ketchup
- 1 tsp sambal more if you want it more spicy!
- 1 tbsp toasted sesame oil
Garnish
- fried shallots
- red chilies
Instructions
- Boil instant ramen noodles for 1-2 minutes (slightly undercooked), then drain and rinse with cold water to prevent sticking.
- Mince garlic and chop shallots, spring onions and bokchoy. Pan fry tofu until brown.
- Mix together all sauces – kecap manis, light soy sauce, dark soy sauce, vegan oyster sauce, ketchup, sambal & toasted sesame oil in a small bowl.
- Heat oil in a wok over medium-high heat. Sauté shallots, white part of scallions until fragrant. Then, add minced garlic, curry powder and saute for a minute.
- Add back in tofu, noodles, sauce and mix well. Lastly, add bok choy and toss until cooked.
- Top with more green onions, fried shallots, and a squeeze of lime. Enjoy!