Dairy-Free Wan Tan Mee
Savor the delicious simplicity of Dairy-Free Wan Tan Mee, a plant-based spin on the beloved Malaysian noodle dish. This recipe swaps out dairy and delivers bold flavors with tender eggless wonton noodles, savory shiitake mushrooms, and a rich soy-based sauce infused with sesame oil and a hint of sweetness from brown sugar. Blanched baby bok choy adds a fresh, crisp balance, while fried shallots and spring onions provide the perfect finishing touch. Quick to prepare in under 35 minutes, this wholesome and satisfying dish is ideal for busy weeknights or a flavorful lunch. Customize with optional chili paste for a spicy kick, and enjoy an authentic, comforting meal that's entirely dairy-free! Perfect for those seeking vegan or dairy-free Asian-inspired recipes.
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Ingredients
- 400 grams Fresh eggless wonton noodles
- 200 grams Shiitake mushrooms
- 3 cloves Garlic
- 4 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 2 teaspoons Sesame oil
- 1 tablespoon Brown sugar
- 50 milliliters Water
- 1 teaspoon Chili paste (optional)
- 4 heads Baby bok choy
- 2 tablespoons Neutral oil (e.g., vegetable oil)
- 2 stalks Spring onions
- 2 tablespoons Fried shallots
Directions
Step 1
Prepare the shiitake mushrooms by slicing them thinly. Mince the garlic and thinly slice the spring onions.
Step 2
In a small bowl, mix together 3 tablespoons of soy sauce, dark soy sauce, sesame oil, brown sugar, and water to create the sauce base.
Step 3
Heat 1 tablespoon of neutral oil in a pan over medium heat. Add the minced garlic and stir-fry until fragrant, about 1 minute.
Step 4
Add the sliced mushrooms to the pan and stir-fry for 3-4 minutes until softened. Pour in half of the sauce mixture and simmer for an additional 2 minutes, allowing the mushrooms to soak up the flavors. Set aside.
Step 5
Blanch the wonton noodles in boiling water for 2-3 minutes or according to package directions. Drain and rinse under cold water to stop cooking. Drizzle a little neutral oil over the noodles and toss to prevent sticking.
Step 6
Blanch the baby bok choy in the same boiling water for 1-2 minutes until tender. Drain and set aside.
Step 7
Heat the remaining tablespoon of neutral oil in a large wok or pan over medium heat. Add the cooked noodles and pour in the remaining sauce mixture. Toss thoroughly to coat the noodles evenly.
Step 8
Divide the noodles into two serving bowls. Top each bowl with the sautéed mushrooms, blanched baby bok choy, and a sprinkle of fried shallots and sliced spring onions.
Step 9
Optionally, add a dollop of chili paste for an extra kick. Serve warm and enjoy your dairy-free Wan Tan Mee!
Nutrition Facts
| Serving size | (1667.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1441.4 |
| Total Fat 68.1g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 11.8g | |
| Cholesterol 0mg | 0% |
| Sodium 5879.8mg | 0% |
| Total Carbohydrate 174.4g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 28.5g | |
| Protein 46.4g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 969.9mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 3359.6mg | 0% |
Source of Calories