Indonesian Noodles

Indonesian Noodles is a vegan dish that I should have made a lot sooner. I’m always making a stir-fry of some sort but these are slightly more unique in flavor. Of course the vegetables can be replaced with whatever your favorite may be. The sauce comes together quick and depending on what noodles you use, it can definitely be a 30min meal. Like many of my meal suggestions, I think this meal is packed with nutrition and can be considered healthy with minimal processed ingredients.

When I make Indonesian Noodles I almost always use tempeh but tofu or any vegan protein would work well. Sometimes I change the noodles up and use brown rice noodles but in the picture below, I used udon and it turned out great. Leave out the jalapeño if those are too spicy for you or replace it with red bell pepper. The mung bean sprouts add a lot of volume to this dish, if you don’t like these I suggest adding more vegtables then listen below.

Indonesian Noodles

Recipe by AlexisCourse: DinnerCuisine: Other world cuisineDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 8oz package of Udon (see notes)

  • 1 Tbl tomato paste

  • 3 Tbl Liquid Aminos or low sodium soy sauce

  • 2 Tbl Date molases (See notes)

  • 2 cloves of garlic

  • 1 Tbl Sriacha

  • 1 Shallot or small yellow onion

  • 1 Cup mung bean sprouts

  • 1 Cup Shredded cabbage

  • Topping; Jalapeño, Green Onion, Cilantro, Lime, Avocado

Directions

  • Mix together sauce ingredients (tomato paste, liquid aminos, molasses, garlic, sriracha)
  • Bring a large pot to boil the noodles according to package
  • Cube or slice the tempeh and slice the shallot and cabbage.
  • In a large wok or skillet, start cooking the tempeh, shallot, cabbage on medium heat until vegetables are tender. Add a spoonful of sauce periodically and stir.
  • Drain the noodles and add them to the wok mixing in the rest of the sauce and mung bean sprouts. If your pan isn’t large enough, mix the mung bean sprouts and sauce into the skillet and cook for 2min. Transfer everything to a large enough pot or bowl to mix in the noodles well.
  • add opptional toppings and enjoy

Notes

  • I’ve used brown rice and udon noodles for this recipe and both are great. If you try something new, let me know!
  • Date molasses can be hard to find. I have used regular molasses before and I think it taste great.
  • I buy a pre shredded cabbage that also has shredded carrot, if you can find this I highly recommend it.

Leave a Reply

Your email address will not be published.