Name: Veggie Mee goreng recipe by Swapna Sunil at BetterButter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: 2 packs : Curry Maggi; 3 tbsp : Oil; 2 cloves : garlic, finely minced; 1 medium : potato, boiled, peeled, and sliced into wedges; 5 nos : cherry tomato cut into wedges; 2 tsp : Soy sauce; 2 tsp : Sweet soy sauce; 1 tbsp : Tomato ketchup; 2 tsp : Lime juice; Green onions : For garnish

ABOUT Veggie Mee goreng RECIPE

Being a vegetarian foodie always miss out on those sea food delicacies so without any complaints I try to make the veggie versions of the same. So Back in Malaysia, this noodle dish is made with spicy squid, potatoes, fried shrimp fritters, fried tofu pieces, and some boiled potato wedges. It was an easy conversion to make it the dish into vegan as I just had to opt-out the seafood. I added extra juice of a lime wedge to make the dish lighter and tangy.

Ingredients Serving: 2

2 packs : Curry Maggi
3 tbsp : Oil
2 cloves : garlic, finely minced
1 medium : potato, boiled, peeled, and sliced into wedges
5 nos : cherry tomato cut into wedges
2 tsp : Soy sauce
2 tsp : Sweet soy sauce
1 tbsp : Tomato ketchup
2 tsp : Lime juice
Green onions : For garnish

Instructions

Boil the maggi noodles without adding the masala according to instructions on the package.
Heat up a wok and pour in the cooking oil. Add the garlic and stir fry until aromatic then add the potato and tomato wedges.
Followed by few quick stirs add in the cooked noodles, sauces,curry maggi masala and continue stirring until well combined.
Turn off the heat, dish out, garnish with the scallions. Squeeze some lime juice over the noodles before eating.
Try this easy version of veggie mee goreng recipe and all your carnivore and omnivore friends will be delighted to eat it, too. Ultimately , no regrets being a vegetarian. LoL !

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