Vegetarian Hokkien Mee
Dive into the vibrant flavors of Vegetarian Hokkien Mee, a plant-based take on this beloved noodle dish that's bursting with color and taste. Featuring chewy Hokkien noodles stir-fried with a medley of fresh vegetables like baby bok choy, shiitake mushrooms, and bell peppers, this recipe is elevated with a rich blend of light and dark soy sauces, vegetarian oyster sauce, and a hint of toasted sesame oil. Perfectly seasoned and quick to prepare in under 40 minutes, this dish delivers restaurant-quality results right in your kitchen. Packed with savory umami and wholesome veggies, it's ideal for a healthy weeknight dinner or a flavorful crowd-pleaser for your next gathering. Serve hot and enjoy a satisfying meal that's as nutritious as it is delicious! Keywords: vegetarian Hokkien mee, stir-fried noodles, plant-based dinner, quick Asian recipes, healthy noodle dish.
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Recipe Information
Ingredients
- 400 grams Hokkien noodles
- 2 tablespoons Vegetable oil
- 3 pieces Garlic cloves
- 1 inch piece Ginger
- 1 medium Carrot
- 1 medium Red Bell Pepper
- 2 bunches Baby bok choy
- 150 grams Shiitake mushrooms
- 3 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- 2 tablespoons Oyster sauce (vegetarian)
- 100 milliliters Vegetable broth
- 3 stalks Scallions
- 100 grams Bean sprouts
- 1 teaspoon Toasted sesame oil
Instructions
Prepare the vegetables: finely chop the garlic and ginger, julienne the carrot and bell pepper, separate the leaves of the bok choy, and slice the shiitake mushrooms.
Cook the Hokkien noodles according to the package instructions, drain and set aside.
In a large wok, heat the vegetable oil over medium-high heat.
Add the garlic and ginger, stir-fry for about 30 seconds until fragrant.
Add the carrot, red bell pepper, and shiitake mushrooms to the wok. Stir-fry for 3-4 minutes until the vegetables start to soften.
Toss in the baby bok choy and stir-fry for another minute until slightly wilted.
In a small bowl, mix the light soy sauce, dark soy sauce, and vegetarian oyster sauce together.
Add the cooked noodles to the wok, pour the sauce mixture over the noodles, and toss everything together until evenly coated.
Pour in the vegetable broth, add the bean sprouts, and toss the mixture again. Cook for 2-3 minutes until the broth is absorbed and everything is heated through.
Slice the scallions and add them to the wok, mixing well.
Drizzle the toasted sesame oil over the noodles, give it a final toss, and remove from heat.
Serve hot, garnished with additional bean sprouts or scallions if desired.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1649 mg | 72% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 828 mg | 18% | |
*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.
