Ingredients
For the mie goreng:
- Tempeh |1 x 200g block| crumbled into small pieces by hand
- White cabbage |¼| shredded
- Bean sprouts | | large handful
- Spring onions |3| thinly sliced
- Garlic cloves |3| grated
- Red chilli |1| finely chopped
- Kecap manis |3 tbsp|
- Dark soy sauce |1 tbsp|
- Vegan oyster sauce |1 tbsp| optional
- Sambal oelek |2 tsp| optional
- Instant noodles |2 packets|
Garnish
- Tomato |1 medium| cut into wedges
- Toasted sesame seeds | |
- Cucumber |¼| thinly sliced
- Lime | | cheek or wedge
- Egg |2| Fried (optional)
Ingredients
For the salad
Method
Cook tempeh
- Heat a generous drizzle of oil in a large frying pan or wok over a medium high heat
- Add the tempeh and a pinch of salt to season and cook for 6–7 minutes until golden brown
- Add in 1 tbsp of the kecap manis and continue cooking for a further minute until caramelised
Cook veggies
- Add in the cabbage, bean sprouts, spring onions, garlic and red chilli
- Cook for a further few minutes until the cabbage has wilted slightly and the garlic is fragrant
Combine everything
- Add the noodles and toss
- Add the remaining kecap manis, dark soy sauce, vegan oyster sauce and sambal oelek if using
- Toss well to combine and cook until the noodles are coated and caramelising
Serve
- Serve on plates or in bowls
- Top with the fried egg, tomato wedges, cucumber slices and toasted sesame seeds
- Squeeze over a cheek of lime and enjoy
Method
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tempeh-mie-goreng