recipe

Vegan Citrus Spare Rib Mi Goreng Noodle Bowl

Name: Vegan Citrus Spare Rib Mi Goreng Noodle Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 package Happy Veggie World Citrus Spare Ribs; 300 g vegan wheat noodles, ramen-style noodles or chow mein noodles; 1 ½ tablespoons neutral cooking oil; 2 shallots, thinly sliced; 3 cloves garlic, minced; 1 red chili, thinly sliced, or 1 to 2 teaspoons sambal oelek; 1 cup shredded cabbage; 1 cup shredded carrot or thin carrot matchsticks; 1 red bell pepper, thinly sliced; 1 ½ cups bean sprouts; 2 green onions, sliced; Lime wedges, for serving; 3 tablespoons kecap manis (Indonesian sweet soy sauce); 1 tablespoon soy sauce; 1 tablespoon lime juice; 1 tablespoon tomato paste or ketchup; 1 to 2 teaspoons sambal oelek or chili garlic sauce; 1 teaspoon rice vinegar; 1 teaspoon sesame oil (optional); 1 to 2 tablespoons water, as needed; Crispy shallots; Crushed peanuts or cashews; Fresh cilantro; Extra lime wedges; Extra sambal or chili garlic sauce

Sweet, savoury, tangy and just a little spicy, this Citrus Spare Rib mi goreng noodle bowl is a bold plant-based meal inspired by Southeast Asian fried noodles. Happy Veggie World Citrus Spare Ribs bring the citrusy, savoury bite, while chewy noodles, kecap manis, garlic, chili, crisp-tender vegetables, lime and crunchy toppings make it rich, fresh and deeply satisfying.

Prep15 minutes
Cook15 minutes
Total30 minutes
Serves4

Made with Citrus Spare Ribs Where to buy

Ingredients

For the noodle bowl

1 package Happy Veggie World Citrus Spare Ribs
300 g vegan wheat noodles, ramen-style noodles or chow mein noodles
1 ½ tablespoons neutral cooking oil
2 shallots, thinly sliced
3 cloves garlic, minced
1 red chili, thinly sliced, or 1 to 2 teaspoons sambal oelek
1 cup shredded cabbage
1 cup shredded carrot or thin carrot matchsticks
1 red bell pepper, thinly sliced
1 ½ cups bean sprouts
2 green onions, sliced
Lime wedges, for serving

For the mi goreng sauce

3 tablespoons kecap manis (Indonesian sweet soy sauce)
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon tomato paste or ketchup
1 to 2 teaspoons sambal oelek or chili garlic sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil (optional)
1 to 2 tablespoons water, as needed

For serving

Crispy shallots
Crushed peanuts or cashews
Fresh cilantro
Extra lime wedges
Extra sambal or chili garlic sauce

Instructions

Prepare the noodles

Cook the noodles according to the package directions, but stop just before they are fully soft; they should keep a little chew since they cook again in the pan. Drain and rinse briefly under cool water, then toss with a tiny splash of oil to prevent sticking and set aside.
Make the mi goreng sauce

In a small bowl, whisk together the kecap manis, soy sauce, lime juice, tomato paste or ketchup, sambal, rice vinegar and sesame oil if using. It should taste sweet, savoury, tangy and slightly spicy. Add 1 to 2 tablespoons of water if it feels too thick to toss through the noodles.
Cook the Citrus Spare Ribs

Heat ½ tablespoon of oil in a large skillet or wok over medium-high. Add the Citrus Spare Ribs and cook for 3 to 5 minutes, turning occasionally, until heated through and lightly caramelized at the edges. Transfer to a plate and set aside.
Stir-fry the aromatics and vegetables

Add the remaining oil to the same skillet. Add the shallots and cook for 1 to 2 minutes, until softened and fragrant. Add the garlic and chili and stir-fry for 30 seconds. Add the cabbage, carrot and red bell pepper and stir-fry for 3 to 4 minutes, until slightly softened but still with texture.
Add the noodles and sauce

Add the cooked noodles to the skillet. Pour the mi goreng sauce over top and toss until the noodles are evenly coated, glossy and hot. Add the bean sprouts and green onions and toss for another minute, keeping the sprouts fresh and slightly crisp.
Finish with the Citrus Spare Ribs

Return the Citrus Spare Ribs to the skillet and gently toss them through the noodles, or place them on top of each bowl for a more polished presentation. Taste and adjust with more lime, soy sauce or sambal if needed.
Serve

Divide the noodles between four bowls. Top with crispy shallots, crushed peanuts or cashews, fresh cilantro and a squeeze of lime. Serve hot with extra sambal on the side.

Easy product swap

This noodle bowl is flexible. We love it with Citrus Spare Ribs, but the same mi goreng-style base works with other Happy Veggie World favourites. Keep the noodles, garlic, chili, vegetables, kecap manis sauce, lime and crispy toppings, then swap in another product for a whole new bowl.

Browse all products

Why this recipe works

Mi goreng-style noodles need a balance of sweet, savoury, spicy and tangy. Kecap manis gives the noodles their glossy, sweet-savoury coating, while lime and vinegar keep the dish from tasting too heavy. The Citrus Spare Ribs add a bright citrus note that cuts through the richness, so the bowl feels bold but balanced.

Serve it with

Extra lime for brightness
Crispy shallots for crunch
Crushed peanuts or cashews
Fresh cucumber on the side
A spoonful of sambal for extra heat
Vegan spring rolls or dumplings

Keep it vegan: To keep this fully vegan, use noodles that do not contain egg and check that your kecap manis, soy sauce, chili sauce and toppings are vegan-friendly. Check the Happy Veggie World product packaging for allergen information before preparing for guests with allergies or dietary restrictions.

keep cooking