Mee Goreng

Mee Goreng is a delightful Indonesian dish that features spicy pan-fried noodles combined with vegetables, shrimp, or meat, and topped with a sweet soy sauce and crispy shallots. In this vegetarian version of the traditional favorite, we’ve kept the ingredients simple, using tofu and bok choy along with the essential fried shallots. To give the dish its signature heat, we use a generous amount of sambal oelek, a sauce made from ground chilies. Typically, Mee Goreng is prepared with sweet soy sauce, but we’ve discovered a perfect substitute using dark brown sugar, molasses, and regular soy sauce. A squeeze of lime rounds out the flavors, adding a touch of tanginess to balance the sweetness. Don’t skip the lime wedges; they play an important role in harmonizing the spicy and sweet elements of this delightful dish. If fresh Chinese egg noodles are unavailable, you can easily use 12 ounces of dried spaghetti or linguine as a substitute. To make this recipe gluten-free, opt for dried gluten-free spaghetti or linguine and gluten-free soy sauce or tamari. Get ready to enjoy the bold flavors of Mee Goreng with its tantalizing blend of spices and textures!

SERVES 4 TO 6

INGREDIENTS:

• 1 pound fresh Chinese noodles
• ¼ cup packed dark brown sugar
• ¼ cup molasses
• ¼ cup soy sauce
• 4 large shallots, 2 minced and 2 sliced thin
• 3 garlic cloves, minced
• 2 teaspoons sambal oelek
• 14 ounces extra-firm tofu, cut into 1-inch cubes
• Salt and pepper
• 2 tablespoons cornstarch
• 5 tablespoons vegetable oil
• 1 pound bok choy, stalks and greens separated and sliced ½ inch thick
• 4 scallions, sliced thin on bias
• Lime wedges

INSTRUCTIONS:

1. Cook Noodles: Bring 4 quarts of water to boil in a large pot. Add noodles and cook until tender. Drain and set aside.
2. Prepare the Sauce: Whisk together dark brown sugar, molasses, and soy sauce in a bowl. In a separate bowl, combine minced shallots, garlic, and sambal oelek.
3. Prep Tofu: Spread tofu on a paper towel-lined baking sheet and let it drain for 20 minutes. Pat tofu dry with paper towels, season with salt and pepper, then toss with cornstarch. Transfer coated tofu to a strainer and shake gently to remove excess cornstarch. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat and cook tofu until crisp and browned on all sides. Transfer tofu to a bowl.
4. Fry Shallots: Add 1 tablespoon oil to the skillet and heat until shimmering. Fry sliced shallots until golden, then transfer to a paper towel-lined plate.
5. Cook Vegetables: Add the remaining 1 tablespoon oil to the skillet and heat until shimmering. Cook bok choy stalks until crisp-tender. Clear the center of the skillet, add garlic mixture, and cook until fragrant. Stir everything into the vegetables.
6. Combine and Serve: Stir in noodles, tofu, bok choy leaves, and scallions. Whisk the sauce to recombine, add it to the skillet, and cook until the sauce thickens. Serve Mee Goreng with lime wedges for a burst of tangy flavor.

Enjoy the bold and exciting flavors of this Hot and Sour Ramen with Tofu, Shiitakes, and Spinach. The spicy pan-fried noodles, combined with fresh tofu and nutritious spinach, make for a satisfying and comforting meal. The homemade sweet soy sauce and crispy shallots add an irresistible touch that will leave you craving more. With simple ingredients and easy preparation, this Mee Goreng recipe is perfect for weeknight dinners or special occasions alike. Get ready to indulge in the flavors of Indonesian cuisine right in the comfort of your own home!