Vegan Mie Goreng

Inspired by: buildyourbite


  • 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


  • 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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