Veggie Mee Goreng (Fried Noodles)


with Maria Fhebie Ortil

Since last June of 2020 when we launched the Philippine Muslim Today on June 19 with its maiden issue, we have discussed so many cuisines like beef, chicken, and fish.

We are now on Volume 2, No. 12, and l would like to shift to different kinds of noodles. Here I would like to discuss with you about Fried Noodles commonly served in so many Malaysian restaurants.

Hence, for the PMT-19 Vol. 2, No. 12, I would like to present to you the Veggie Mee Goreng (Fried Noodles) made with only vegetables and vegan ingredients.

This easy veggie fried noodles recipe are with ketchup, soy sauce, and lime.

Veggie Mee Goreng (Fried Noodles).

3 tablespoons cooking oil
2 cloves garlic, finely minced
3 pieces dried bean curd, cut into small pieces
1 potato, boiled, peeled, and sliced into wedges
1 big tomato, cut into wedges
1 handful fresh bean sprouts
1 lb. (0.4 kg) fresh yellow noodles, rinsed and drained
chopped scallions, for garnishing
Red chili, for garnishing
Fried shallots, for garnishing
1 lime, cut into wedges

2 tablespoons soy sauce
2 tablespoons sweet soy sauce or kecap manis
3 tablespoons tomato ketchup
Sugar and salt to taste


  1. Heat up a wok and pour in the cooking oil.
  2. Add the garlic and stir fry until aromatic then add the bean curd and potato and tomato wedges.
  3. Do a few quick stirs and then add the yellow noodles and the Sauce and continue stirring until everything is well combined.
  4. Add sugar and salt to taste.
  5. Add in the bean sprouts and quick stir for another 1 minute.
  6. Turn off the heat, dish out, garnish with the scallions, red chili, and fried shallots.
  7. Squeeze some lime juice over the noodles before eating.

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