Vegan Mie Goreng (Indonesian Style)

Serves about 3 people

Step 1 - Kecap Manis

• 120 ml soy sauce
• 110g brown sugar
• 1 whole dried star anise
• 2 garlic cloves, halved
• 2.5cm piece of ginger, sliced
• 1 tsp whole black peppercorns

1. In a small saucepan, combine all ingredients and simmer on medium low heat. Start with a cold stove.
2. Stirr occasionally and simmer for about 15 minutes. Do not let it boil.
3. Strain the mixture into a bowl, set aside.

Step 2 - Prepare Noodles

• 200 g mie noodles
• 2 tbsp sesame oil

1. Cook the noodles for just a few minutes, they should be half done.
2. Put the noodles in cold water and strain them
3. Stir the noodles with sesame oil, set aside.

Step 3 - Sauce

• 1 tbsp Kecap Manis (from Step 1)
• 1 tbsp vegan oyster sauce (or vegan fish sauce)
• 1 tsp Gochujang (or any other chili/spicy paste of your liking; adjust amount if you want it spicy. 1 tsp only gives a little 'tingle')
• 1 tbsp soy sauce
• 1 tbsp tomato ketchup (substitute: vegan honey with a dash of vinegar)

1. Combine everything, set aside

Step 4 - Stir frying

• 250 g plant-based meat (e.g. planted chicken, unflavored)
• 1 small onion, diced
• 1 clove of garlic, crushed
• 1 tbsp Kecap Manis (from Step 1)
• Sauce from Step 3
• 200 g vegetables (shredded cabbage, carrots, mushrooms, ...)
• Oil for frying

1. Heat a wok over medium heat, add oil and fry the onions and crushed garlic until golden brown
2. Add plant-based meat, glaze with 1 tbsp Kecap Manis and fry until golden brown as well
3. Take everything out of the wok, set aside
4. Stir fry vegetables in oil over medium-high heat
5. Add back the meat to the wok
6. Add the half-cooked noodles
7. Pour the sauce from Step 3 over everything, and mix to combine
8. Stir fry for a couple minutes