Mee Hoon Goreng Sayur (Vegan Fried Rice Vermicelli)
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Ingredients
- 300 g dried rice vermicelli noodles
- 250 g firm tofu, cubed
- 1 carrot, julienned
- 200 g cabbage, roughly chopped
- 100 g beansprouts
- 2 tbsp light soy sauce
- 3 garlic cloves
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 491 kcal
- Protein
- 16.3 g
- Carbohydrate
- 65.5 g
- of which sugars
- 4.4 g
- Fat
- 16 g
- of which saturates
- 1.8 g
- Fibre
- 4.2 g
- Salt
- 1.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice vermicelli noodles in boiled water for 6-7 minutes until just soft, then drain.
- 2
Heat the vegetable oil in a large wok and fry the garlic for 30 seconds, then add the tofu and fry for 4 minutes until lightly golden.
- 3
Add the carrot and cabbage and stir-fry for 3 minutes until starting to soften.
- 4
Add the noodles and light soy sauce and toss well for 2-3 minutes until evenly coated and hot.
- 5
Stir the beansprouts through for the final minute so they stay crunchy, then serve immediately.
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