Vegetarian Wan Tan Mee
Indulge in the comforting flavors of Vegetarian Wan Tan Mee, a plant-based twist on the beloved Malaysian noodle dish that's brimming with irresistible savory goodness. This vibrant recipe features springy fresh egg noodles tossed in a luscious sauce made from soy sauce, dark soy sauce, and vegetarian oyster sauce, with a touch of sesame oil and sugar for balance. Paired with tender baby bok choy, plump vegetarian dumplings (either ready-made or homemade), and a sprinkle of fresh spring onions, every bite bursts with flavor and texture. Ready in just 35 minutes, this quick yet wholesome noodle dish is perfect for a satisfying lunch or dinner. Add a dollop of chili paste for a spicy kick, and experience the ultimate comfort of this delicious homemade Vegetarian Wan Tan Mee! Keywords: vegetarian wan tan mee, Malaysian noodle dish, vegetarian comfort food, quick vegetarian recipe, easy Asian noodles.
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Recipe Information
Ingredients
- 400 grams Fresh egg noodles
- 200 grams Baby bok choy
- 12 pieces Vegetarian dumplings (ready-made or homemade)
- 4 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 2 tablespoons Vegetarian oyster sauce
- 2 teaspoons Sesame oil
- 1 teaspoon Sugar
- 2 cloves Garlic (minced)
- 2 tablespoons Neutral cooking oil
- 2 stalks Spring onions (sliced)
- 1 tablespoon Chili paste (optional)
Instructions
Bring a large pot of water to a boil. Add the fresh egg noodles and cook them according to package instructions (typically 2-3 minutes). Drain and rinse briefly under cold water to stop the cooking process. Set aside.
In the same pot of boiling water, blanch the baby bok choy for 1-2 minutes or until tender. Remove and set aside.
Prepare the vegetarian dumplings by steaming or pan-frying them according to package or recipe instructions. Keep them warm until ready to serve.
In a small mixing bowl, combine soy sauce, dark soy sauce, vegetarian oyster sauce, sesame oil, and sugar. Stir until the sugar is dissolved. This will be your noodle sauce.
In a large pan or wok, heat the neutral cooking oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the cooked noodles to the pan and pour the prepared noodle sauce over them. Toss well to ensure the noodles are evenly coated in the sauce. Remove from heat.
To assemble, divide the noodles among four serving plates. Top each with baby bok choy, vegetarian dumplings, spring onions, and chili paste (if using).
Serve immediately and enjoy your homemade Vegetarian Wan Tan Mee!
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 6884 mg | 299% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 21.1 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1453 mg | 31% | |
*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.
