Vegetarian Lor Mee
Dive into a bowl of hearty comfort with this Vegetarian Lor Mee—a delightful twist on the classic Malaysian noodle dish. Perfect for satisfying vegetarian cravings, this recipe combines thick yellow noodles with a rich, flavorful gravy, featuring shiitake mushrooms, baby bok choy, and cubed tofu for a satisfying plant-based protein boost. Soy sauce and dark soy sauce create the umami-packed broth, thickened to perfection with a cornstarch slurry. Garnished with crispy fried shallots, fresh cilantro, and a hint of red chili heat, this dish is a feast for both the eyes and the palate. Ready in under 40 minutes and ideal for weeknight dinners or cozy gatherings, it's a must-try for anyone exploring Asian vegetarian recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams thick yellow noodles
- 2 tablespoons vegetable oil
- 3 units garlic cloves, minced
- 1 teaspoon ginger, grated
- 100 grams shiitake mushrooms, sliced
- 1 medium carrot, julienned
- 200 grams baby bok choy, halved
- 100 grams bean sprouts, rinsed
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 500 ml vegetable broth
- 2 tablespoons cornstarch
- 4 tablespoons water
- 200 grams cooked tofu, cubed
- 30 grams fried shallots
- 2 tablespoons cilantro leaves, chopped
- 1 unit red chili, sliced
Instructions
Cook the thick yellow noodles according to package instructions, drain, and set aside.
In a large wok or pot, heat vegetable oil over medium heat. Add the minced garlic and grated ginger, sauté until fragrant.
Add the sliced shiitake mushrooms and julienned carrot to the wok, stir-fry for 3 minutes.
Add the halved baby bok choy and bean sprouts, continue to stir-fry for another 2 minutes until the vegetables are just tender.
Pour in the soy sauce and dark soy sauce, stirring to coat the vegetables well.
Add the vegetable broth and bring to a gentle boil. Reduce the heat and let it simmer for 5 minutes.
In a small bowl, mix the cornstarch with water to form a slurry. Gradually add the slurry to the simmering broth, stirring continuously until the sauce thickens to your desired consistency.
Add the cooked tofu cubes to the mixture, simmer for an additional 2 minutes to heat through.
Divide the cooked noodles among serving bowls. Pour the sauce with vegetables and tofu over the noodles.
Garnish each serving with fried shallots, chopped cilantro, and sliced red chili.
Serve hot and enjoy your Vegetarian Lor Mee.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5322 mg | 231% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 22.2 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 816 mg | 63% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2952 mg | 63% | |
*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.
