Mee Hoon Goreng

This 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 Mee Hoon Goreng – is one of my favourite ways to clear out leftover vegetables, protein and use rice vermicelli noodles. There are also other popular variations of this: Mee Goreng, Maggi Goreng and Nasi Goreng (I have recipes for these on my blog!)

“Mee Hoon” also refers to “Bee Hoon” which are basically super thin white rice vermicelli 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 dried rice vermicelli for the perfect noodle stirfry that’s also healthier than cooked and packaged ones. Just soak in boiling water for about 10 minutes and you’re good to go!
• 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). Kecap manis also might contain wheat so avoid that!
• I love making my sambal paste at home but you can also use vegan sambal pastes.

Ingredients You Need

• noodles – this recipe calls for dried rice vermicelli noodles but you can use any type of noodles.
• aromatics – shallots, garlic 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 sauce, tomato paste, vegan sambal
• 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.