Vegan Kolo Mee
Indulge in the comforting, savory goodness of Vegan Kolo Mee, a plant-based twist on the beloved Malaysian noodle dish. This quick and easy recipe features springy dried vegan noodles tossed in a rich, umami-packed sauce made from soy sauce, dark soy sauce, vegan mushroom oyster sauce, and a touch of maple syrup for balance. Golden-browned tofu cubes, crunchy bean sprouts, and fresh green onions add layers of texture, while a garnish of crispy fried shallots takes the dish to the next level. Perfect for a hearty, 25-minute meal, this vegan noodle recipe is a must-try for fans of Asian cuisine looking for a completely plant-based option. Whether you're a seasoned vegan or simply exploring meat-free meals, this Vegan Kolo Mee will quickly become a favorite in your dinner repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Dried vegan noodles
- 150 grams Extra firm tofu
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Vegan mushroom oyster sauce
- 1 teaspoon Maple syrup
- 3 cloves Garlic, minced
- 2 stalks Green onions, sliced
- 50 grams Bean sprouts
- 2 tablespoons Fried shallots
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon White pepper powder
- 1 liters Water
Instructions
Begin by pressing the extra firm tofu to remove excess moisture. Cut the tofu into small cubes.
In a heated pan, add 1 tablespoon of vegetable oil. Fry the tofu cubes until golden brown on all sides. Remove and set aside.
In a small bowl, combine the soy sauce, dark soy sauce, vegan mushroom oyster sauce, maple syrup, and white pepper powder. Mix well and set aside.
In a large pot, bring approximately 1 liter of water to a boil. Add the dried vegan noodles and a teaspoon of salt. Cook according to package instructions, usually around 5-7 minutes, until al dente.
Drain the noodles and rinse under cold running water to stop the cooking process. Set aside.
Heat the remaining 1 tablespoon of vegetable oil in a wok or large frying pan over medium heat.
Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the cooked noodles to the pan, followed by the sauce mixture prepared earlier.
Toss the noodles thoroughly in the sauce until evenly coated, then add the fried tofu cubes.
Stir in the bean sprouts and sliced green onions, and cook for another 2-3 minutes, just to heat through.
Serve the Vegan Kolo Mee in bowls, garnished with fried shallots for added crunch.
Enjoy your vegan Kolo Mee hot, packed with savory flavors and fresh textures!
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5751 mg | 250% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 14.4 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1217 mg | 94% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1084 mg | 23% | |
*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.
