Vegetarian Mee Pok
Experience the bold flavors of Southeast Asia with this Vegetarian Mee Pok recipe—a plant-based twist on the classic hawker-style noodle dish. Featuring springy Mee Pok noodles coated in a luscious sauce made from soy sauce, vegetarian oyster sauce, and sesame oil, this dish is a medley of savory, umami-rich goodness. Sautéed cubes of golden tofu, crisp bok choy, and fresh bean sprouts bring a delightful contrast of textures, while aromatic garlic and spicy red chili add a flavorful kick. Ready in just 35 minutes, this quick and satisfying recipe is perfect for busy weeknights or a comforting lunch. Garnish with vibrant spring onions for the perfect finishing touch, and enjoy an authentic vegetarian take on a beloved street food favorite.
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Recipe Information
Ingredients
- 300 grams Mee Pok noodles
- 250 grams Firm tofu
- 150 grams Bok choy
- 100 grams Bean sprouts
- 1 piece Red chili
- 30 grams Spring onions
- 4 tablespoons Soy sauce
- 2 tablespoons Vegetarian oyster sauce
- 1 teaspoon Dark soy sauce
- 1 tablespoon Sesame oil
- 3 cloves Garlic
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Start by bringing a large pot of water to a boil for the noodles.
While waiting for the water to boil, prepare the tofu by cutting it into small cubes.
Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Add the tofu cubes and sauté until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add minced garlic and sliced red chili, then sauté for 1-2 minutes until fragrant.
Blanch the bok choy and bean sprouts in boiling water for 1 minute, then remove and set aside.
Boil the Mee Pok noodles in the same pot according to package instructions, usually about 3-5 minutes, until al dente.
While the noodles are cooking, prepare the sauce. In a small bowl, mix together soy sauce, vegetarian oyster sauce, dark soy sauce, sesame oil, salt, and white pepper.
Once cooked, drain the noodles and place them in a large bowl. Pour the sauce over the hot noodles and toss to coat evenly.
Add the blanched bok choy, bean sprouts, sautéed tofu, and chili-garlic mixture to the bowl. Toss everything together until well combined.
Garnish with chopped spring onions and serve immediately for a warm, savory meal.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 6302 mg | 274% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 19.8 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1720 mg | 37% | |
*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.
