Vegetarian Mee Halus Goreng
Makan Tengah Hari • Malaysia
How to Make Vegetarian Mee Halus Goreng (Traditional & Healthy Version)
Vegetarian Mee Halus Goreng is a classic Malaysian stir-fried vermicelli noodle dish, cherished for its light texture and vibrant flavors. Mee halus, or fine vermicelli, is a staple in Malaysian kitchens, often enjoyed during lunch gatherings, festive occasions, and casual meals. This vegetarian version highlights the multicultural influences of Malaysian cuisine, blending Chinese noodle techniques with Malay and Indian spices, and local ingredients like pandan and lemongrass for authentic aroma. The dish is typically savory, aromatic, and slightly spicy, featuring a medley of vegetables and tofu as a protein source. Choosing Vegetarian Mee Halus Goreng for lunch is a great way to enjoy Malaysian food while keeping your meal light and nutritious. The recipe uses minimal oil, incorporates plenty of fiber-rich vegetables, and relies on natural seasonings. The taste is layered, with subtle hints of sweetness from carrots and cabbage, a savory kick from soy sauce, and fragrant notes from daun limau purut (kaffir lime leaves) and serai (lemongrass). Perfect for health-conscious eaters and those seeking a meat-free, balanced meal that still delivers on traditional Malaysian taste.
Bahan-bahan(untuk 1 medium plate (approx. 250g cooked noodles))
- 120g Mee halus (fine rice vermicelli) (vermicelli noodles)
- 100g Tofu (firm, cubed)
- 1 small Carrot (julienned)
- 1 cup Cabbage (shredded)
- 1 cup Bean sprouts (taugeh)
- 1 small Red onion (thinly sliced)
- 2 cloves Garlic (minced)
- 1 stalk Serai (lemongrass) (bruised and chopped)
- 2 leaves Daun limau purut (kaffir lime leaf) (thinly sliced)
- 2 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1/4 tsp White pepper
- 1 tbsp Cooking oil (preferably sunflower or canola)
- 1 leaf Pandan leaf (tied in a knot, optional for aroma) - pilihan
Arahan
- 1
Soak mee halus in warm water for 5 minutes until softened. Drain and set aside.
5 minutes
Do not oversoak or noodles will break easily.
- 2
Heat cooking oil in a non-stick wok. Sauté onions, garlic, lemongrass, and kaffir lime leaves until fragrant.
5 minutes
Stir constantly to prevent garlic from burning.
- 3
Add tofu cubes and stir-fry until lightly golden.
3 minutes
Use firm tofu for better texture.
- 4
Add carrots and cabbage. Stir-fry until vegetables are slightly tender.
3 minutes
Keep heat medium-high for crisp veggies.
Kenapa hidangan ini sihat
This vegetarian version of Mee Halus Goreng is a healthy choice because it uses plant-based ingredients, lean tofu, and an abundance of fresh vegetables, reducing cholesterol and saturated fat. The dish is filling but light, making it suitable for lunch without causing sluggishness. It’s also adaptable to vegan and gluten-free diets, supporting overall wellness and weight management.
Vegetarian Mee Halus Goreng is low in saturated fat, high in fiber, and provides protein from tofu. The dish contains vitamins A and C from carrots and cabbage, as well as minerals like calcium and iron from tofu and bean sprouts. Lemongrass and kaffir lime leaves add antioxidants and anti-inflammatory benefits. Using minimal oil and a variety of vegetables supports a balanced diet, perfect for calorie-conscious eaters.
Petua
- 💡Tip 1: Use freshly soaked noodles for best texture.
- 💡Tip 2: Add pandan leaf for a uniquely Malaysian aroma.
- 💡Tip 3: Mix noodles gently to avoid breaking the mee halus.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a wok or microwave, adding a splash of water to retain moisture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 320.0 kcal |
