Dairy-Free Wan Tan Mee
Indulge in the comforting flavors of Dairy-Free Wan Tan Mee, a plant-based twist on the classic Malaysian noodle dish that's packed with umami goodness. This recipe features springy eggless wonton noodles tossed in a fragrant soy-based sauce, complemented by savory sautéed shiitake mushrooms and tender blanched baby bok choy. A hint of sesame oil and a sprinkle of fried shallots and spring onions elevate this dish to new heights, while a touch of chili paste offers optional heat for spice lovers. Perfect for quick weeknight meals or as a crowd-pleasing vegan option, this simple yet satisfying recipe is ready in just 35 minutes and doesn't compromise on flavor or texture. Whether you're looking for a dairy-free, vegan, or simply delicious noodle recipe, this Wan Tan Mee is sure to impress!
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Recipe Information
Ingredients
- 400 grams Fresh eggless wonton noodles
- 200 grams Shiitake mushrooms
- 3 cloves Garlic
- 4 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 2 teaspoons Sesame oil
- 1 tablespoon Brown sugar
- 50 milliliters Water
- 1 teaspoon Chili paste (optional)
- 4 heads Baby bok choy
- 2 tablespoons Neutral oil (e.g., vegetable oil)
- 2 stalks Spring onions
- 2 tablespoons Fried shallots
Instructions
Prepare the shiitake mushrooms by slicing them thinly. Mince the garlic and thinly slice the spring onions.
In a small bowl, mix together 3 tablespoons of soy sauce, dark soy sauce, sesame oil, brown sugar, and water to create the sauce base.
Heat 1 tablespoon of neutral oil in a pan over medium heat. Add the minced garlic and stir-fry until fragrant, about 1 minute.
Add the sliced mushrooms to the pan and stir-fry for 3-4 minutes until softened. Pour in half of the sauce mixture and simmer for an additional 2 minutes, allowing the mushrooms to soak up the flavors. Set aside.
Blanch the wonton noodles in boiling water for 2-3 minutes or according to package directions. Drain and rinse under cold water to stop cooking. Drizzle a little neutral oil over the noodles and toss to prevent sticking.
Blanch the baby bok choy in the same boiling water for 1-2 minutes until tender. Drain and set aside.
Heat the remaining tablespoon of neutral oil in a large wok or pan over medium heat. Add the cooked noodles and pour in the remaining sauce mixture. Toss thoroughly to coat the noodles evenly.
Divide the noodles into two serving bowls. Top each bowl with the sautéed mushrooms, blanched baby bok choy, and a sprinkle of fried shallots and sliced spring onions.
Optionally, add a dollop of chili paste for an extra kick. Serve warm and enjoy your dairy-free Wan Tan Mee!
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5880 mg | 256% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 28.5 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 970 mg | 75% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3360 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
