Vegan Mie Goreng Noodles

Name: Vegan Mie Goreng Noodles with Black Salt Tofu
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Wheat noodles; 1 Pieces of Carrot; 300 Grams of Chinese cabbage; 50 Grams of Spring onion; 100 Grams of Snow peas; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 1 Pieces of Small red chilli; 20 ML of Soy sauce; 20 Grams of Maple syrup; 3 Tbsp of Vegetable oil; 1 Tsp of Salt; 300 Grams of Firm tofu; 4 Grams of Nutritional yeast; 4 Grams of Black salt; 2 Grams of Garlic powder; 1 Tbsp of Vegetable oil; 1 Pieces of Lime; 15 Grams of Fresh coriander; 20 Grams of Sambal oelek

with Black Salt Tofu

This Indonesian staple usually has eggs in it - to keep things vegan we replaced them with tofu and black salt!

Cals 703 · Prot 41 · Carbs 109 · Fat 14

Vegan

30 min

This Indonesian staple usually has eggs in it - to keep things vegan we replaced them with tofu and black salt!

Cals 703 · Prot 41 · Carbs 109 · Fat 14

Vegan

Ingredients

For stir-fry

Wheat noodles 10*11*

200 Grams

Carrot

1 Piece

Chinese cabbage

300 Grams

Spring onion

50 Grams

Snow peas

100 Grams

Garlic cloves

2 Pieces

Ginger

30 Grams

Small red chilli

1 Piece

Soy sauce 9*10*11*

20 ML

Maple syrup

20 Grams

Vegetable oil

3 Tbsp

Salt

1 Tsp

Tofu

Firm tofu 9*

300 Grams

Nutritional yeast

4 Grams

Black salt

4 Grams

Garlic powder

2 Grams

Vegetable oil

1 Tbsp

To serve

Lime

1 Piece

Fresh coriander

15 Grams

Sambal oelek

20 Grams

Allergens

*10 Wheat, *11 Gluten, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2942 / 703
Fats (g)	14
of which saturated (g)	1.8
Carbohydrates (g)	109
of which sugars (g)	17.8
Fibers (g)	14.1
Proteins (g)	41.2
Salt (g)	10

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil noodles

Bring a pot of water to the boil and add the noodles. Cook for 2 min or until 'al dente'. Drain and submerge in cold water immediately. Set aside.

2 Prep vegetables

Peel and slice the carrots into thin sticks. Slice the cabbage finely. Slice the spring onion into sticks and halve them lengthwise. Slice the snow peas. Peel and grate the garlic and ginger. Slice the chilli into rings (tip: remove the seeds if you like it milder). Combine the soy sauce and maple syrup.

3 Mix tofu

In a bowl, mash the tofu with a fork, leaving some bits chunky. Add the nutritional yeast, black salt and garlic powder. Mix well.

4 Fry tofu

Heat a large pan over a medium heat with a drizzle of vegetable oil. Add the tofu mix and cook, stirring, until starting to crisp. Transfer to a plate and keep warm.

5 Stir-fry

Return the pan to a high heat with a drizzle of vegetable oil. Once hot, add the carrots, cabbage and spring onion. Stir-fry with a pinch of salt for 2 min. Add the snow peas, garlic, ginger and chilli. Stir-fry for 1-2 min. The vegetables should stay crunchy.

6 Add and serve

Drain the noodles and add them to the pan. Add the soy sauce and maple syrup. Cook for 1-2 min until hot. Finally fold in the tofu scramble. Slice the limes into wedges. Chop the coriander. Divide the stir-fry among plates and garnish with the lime wedges, chopped coriander and sambal oelek.

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