Indonesian Food

Vegan Mie Goreng

Inspired by: buildyourbite

INGREDIENTS

  • 3 (15 oz) bags of coleslaw mix
  • 3 medium onions, diced
  • 11 large cloves of garlic, finely chopped or minced
  • 4 tablespoons sesame oil
  • 1/2 cup Kecap Manis Soy Sauce, divided
  • 4 tablespoons liquid aminos
  • 2 teaspoon crushed red pepper flakes
  • 7 packages of ramen noodles (discard seasoning packets)
  • Sweet Chili sauce
  • Tomatoes and Lemon for plating

DIRECTIONS

  • Combine garlic and onion in a large skillet with 3 tablespoons of sesame oil.
  • Sautee on medium-high heat, stirring often, until onions start to brown.
  • Add the two bags of coleslaw, 1/8 cup kecap, and 3 tablespoons of liquid aminos. Cook on medium heat, stirring often, until cabbage wilts, about 5 minutes.
  • Add 2 teaspoon crushed red pepper.
  • Cook ramen noodles in water, according to directions (throw away spice packets).
  • Once noodles are cooked, add them to the skillet mixture.
  • Add an additional 1/8 cup of kecap and stir everything together well.
  • Serve with additional liquid aminos (if necessary – I didn’t add any extra) and top with chilled sweet chili sauce.
  • Enjoy!

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