Vegan Hokkien Mee
Get ready to savor the irresistible flavors of Vegan Hokkien Mee, a plant-based twist on the famous Southeast Asian noodle dish that’s brimming with bold umami and vibrant colors. This recipe features thick yellow noodles stir-fried to perfection with golden pan-seared tofu, fresh bok choy, crunchy bean sprouts, and sweet julienned carrots. A savory sauce of soy sauce, dark soy sauce, and vegetable stock infuses the dish with rich flavor, while aromatic garlic, ginger, and a drizzle of sesame oil elevate each bite. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weekdays yet impressive enough for special occasions. Garnish with zesty lime wedges and spring onions for a refreshing finish. Whether you’re craving comfort food or exploring vegan cuisine, Vegan Hokkien Mee is sure to delight your taste buds!
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Recipe Information
Ingredients
- 400 grams thick yellow noodles
- 200 grams tofu
- 4 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 cup vegetable stock
- 1 tablespoon sesame oil
- 3 cloves garlic
- 1 inch ginger
- 1 medium carrot
- 2 cups bok choy
- 1 cup bean sprouts
- 2 stalks spring onions
- 0.5 teaspoon pepper
- 2 tablespoons canola oil
- 1 whole lime
Instructions
Start by preparing the tofu. Cut it into small cubes and marinate with 1 tablespoon of soy sauce for 10 minutes.
Heat a non-stick pan over medium heat and add 1 tablespoon of canola oil. Fry the tofu cubes until golden brown on all sides. Remove and set aside.
In a small bowl, mix the remaining soy sauce, dark soy sauce, and vegetable stock together. Set aside.
Mince the garlic and ginger. Cut the carrot into thin julienne strips. Slice the bok choy and spring onions into bite-sized pieces.
Heat the remaining canola oil in a large wok over medium-high heat. Add the garlic and ginger, and stir-fry until fragrant, about 30 seconds.
Add the prepared carrots and stir-fry for 1-2 minutes until they begin to soften.
Toss in the bok choy and stir-fry for another minute.
Add the yellow noodles to the wok, followed by the sauce mixture. Stir well to ensure the noodles are evenly coated with sauce.
Return the fried tofu to the wok and add the bean sprouts. Stir-fry all ingredients together for 2-3 minutes.
Drizzle the sesame oil over the noodles and add the sliced spring onions and pepper. Stir well and remove from heat.
Serve the Vegan Hokkien Mee hot, garnished with lime wedges on the side.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.4 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 511 mg | 11% | |
*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.
