Step 1

You can use any kind of wheat or yellow noodles for this recipe, but I wouldn’t recommend using vermicelli or rice noodles. I used instant ramen noodles (that came without the sauce packets) and love these curly noodles for recipes like this.

Step 2

Half-cook the noodles according to package instructions.

Step 3

For the dry instant noodles I used, I simple boiled them in water until still very chewy (a hard bite is okay since it’ll still cook down when stir-frying later on).

Step 4

I took them out of the water and drained them before running them through cold water to wash off extra starch. Then I added a small amount of oil to coat the noodles to prevent them from sticking and clumping together.

Step 5

If using fresh noodles, you’ll need to boil these as well or follow the package instructions as needed.

Step 6

If using tofu, press your tofu to drain excess liquid. I like to wrap mine in a towel and place a weighted surface (such as a plate) on top to squeeze out extra water.

Step 7

Slice the tofu/tempeh into thin 1/2-inch thick strips. I baked my tempeh at 350F for 10 minutes until lightly brown. You can also opt to just pan-fry these with some oil then set-aside to mix with the noodles later on.

Step 8

For the plant-based “pork”, I simply thawed mine.

Step 9

For the sauce, simply mix all the ingredients together (kecap manis, veg oyster sauce, chill sauce, dark soy sauce ketchup).Feel free to add more or less chili sauce depending on your desired spice! You can easily add more kecap manis (see homemade recipe here) later on, to taste, if needed.

Step 10

Heat a large pan or wok over high heat.

Step 11

Once hot, add in the oil.

Step 12

Sauté the green onion, onion, and garlic for 1 to 2 minutes until tender and aromatic.

Step 13

Move the onions and garlic to the side of the pan and then add in more oil (if needed) then add in the tempeh/tofu and plant-based meat.

Step 14

Season with some kecap manis (see homemade recipe here) and then mix well. Cook for 2 minutes over medium high heat.

Step 15

Add in the shredded cabbage. Cook the cabbage for 3 to 4 minutes over medium high heat until tender.

Step 16

Add in the noodles to the pan.

Step 17

Pour in the sauce.

Step 18

Mix the noodles well and then cook for 2 to 3 minutes over medium high heat. Feel free to season with more kecap manis or chili sauce, if needed.

Step 19

Taste the noodles and then turn off the heat if you’re happy with the taste and doneness of the noodles. Top with some sliced chili, if you'd like. Enjoy these while freshly cooked and hot!