Vegan Mee Pok
Savor the tantalizing flavors of **Vegan Mee Pok**, a plant-based twist on the beloved Southeast Asian noodle dish. This recipe features the signature Mee Pok noodles, perfectly paired with crispy golden tofu, earthy shiitake mushrooms, and a savory umami-rich broth made with soy sauce, dark soy sauce, and a hint of sesame oil. Brightened with fresh bean sprouts, spring onions, and a squeeze of lime, this aromatic and wholesome noodle bowl is as comforting as it is vibrant. Ready in just 35 minutes, it’s a quick, satisfying option for lunch or dinner, packed with bold flavors and textures. Perfect for vegans and noodle lovers alike, this recipe is sure to become a weekly staple!
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Recipe Information
Ingredients
- 400 grams Mee Pok noodles
- 200 grams Extra firm tofu
- 150 grams Shiitake mushrooms
- 4 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Sugar
- 4 pieces Garlic cloves
- 500 milliliters Vegetable broth
- 3 pieces Spring onions
- 100 grams Bean sprouts
- 1 teaspoon Chili paste
- 1 piece Lime
- 0.5 teaspoon Salt
Instructions
Press the tofu to remove excess moisture and then dice it into small cubes.
Slice the shiitake mushrooms and set aside.
Mince the garlic cloves and chop the spring onions finely.
In a large pot, bring water to a boil and cook the Mee Pok noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.
In a pan, heat 1 tablespoon of sesame oil over medium heat. Add the diced tofu and cook until golden brown on all sides. Remove from the pan and set aside.
In the same pan, add another tablespoon of sesame oil and sauté the sliced mushrooms until they are browned and fragrant.
Add the minced garlic and half of the spring onions, sautéing for another minute until the garlic is aromatic.
Pour the vegetable broth into the pan, bringing it to a simmer. Add the soy sauce, dark soy sauce, rice vinegar, sugar, and salt. Stir well to combine.
Add the chili paste to the broth for heat and mix thoroughly.
Place the Mee Pok noodles into serving bowls. Pour the cooked broth with mushrooms over the noodles.
Top each bowl with the crispy tofu, remaining spring onions, and bean sprouts.
Serve with a wedge of lime on the side for added freshness and zest.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2092 mg | 91% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.9 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 660 mg | 14% | |
*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.
