Vegetarian Kolo Mee
Dive into the rich, savory flavors of Vegetarian Kolo Mee, a plant-based twist on the beloved Malaysian noodle dish. This recipe features bouncy, dry eggless noodles perfectly coated in a fragrant sauce made with soy sauce, dark soy sauce, vegetarian oyster sauce, and sesame oil. The noodles are paired with tender stir-fried baby bok choy, adding a refreshing crunch and vibrant color. For the perfect finishing touch, each bowl is garnished with crispy fried shallots and fresh spring onions, delivering irresistible texture and aroma. Ready in just 30 minutes, this quick and satisfying recipe is a fantastic option for busy weeknights or an impressive main course. Perfect for vegetarians and noodle lovers alike, this dish guarantees authentic flavor with every bite!
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Recipe Information
Ingredients
- 250 grams dry eggless noodles
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon vegetarian oyster sauce
- 2 teaspoons sesame oil
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 bunches baby bok choy
- 3 tablespoons fried shallots
- 2 stalks spring onions, chopped
- 0.5 teaspoon white pepper
- 0.5 teaspoon salt
- 1 liter water
Instructions
Bring 1 liter of water to a boil in a large pot. Add a pinch of salt to the water.
Once boiling, add 250 grams of dry eggless noodles and cook according to package instructions until just tender, approximately 5-7 minutes.
In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of vegetarian oyster sauce, 2 teaspoons of sesame oil, and 0.5 teaspoon of white pepper to create the sauce. Set aside.
While the noodles are cooking, heat 2 tablespoons of olive oil in a pan over medium heat. Add 2 cloves of minced garlic and fry until golden and fragrant, about 2 minutes.
Add 2 bunches of baby bok choy to the pan and stir-fry until just wilted, about 3 minutes.
Once the noodles are cooked, drain them and immediately toss them with the prepared sauce to coat well.
Divide the noodles among serving bowls. Top each portion with the stir-fried bok choy and sprinkle with 3 tablespoons of fried shallots and chopped spring onions from 2 stalks.
Serve the Vegetarian Kolo Mee hot as a delightful main course.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4235 mg | 184% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 13.7 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1664 mg | 35% | |
*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.
