Vegan Hokkien Mee

Discover the rich, bold flavors of Vegan Hokkien Mee, a plant-based twist on the beloved Southeast Asian noodle dish. This hearty recipe combines thick yellow noodles, golden pan-fried tofu, and a medley of fresh vegetables like bok choy, carrots, and bean sprouts. Tossed in a savory blend of soy sauce, dark soy sauce, and fragrant sesame oil, every bite is packed with umami goodness. The dish is elevated with aromatic garlic and ginger, making it irresistibly flavorful, while a squeeze of lime adds a zesty finishing touch. Ready in just 35 minutes, this quick and satisfying meal is perfect for vegans and anyone craving a comforting, street food-inspired dinner.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams thick yellow noodles
• 200 grams tofu
• 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1 cup vegetable stock
• 1 tablespoon sesame oil
• 3 cloves garlic
• 1 inch ginger
• 1 medium carrot
• 2 cups bok choy
• 1 cup bean sprouts
• 2 stalks spring onions
• 0.5 teaspoon pepper
• 2 tablespoons canola oil
• 1 whole lime

Directions

Step 1

Start by preparing the tofu. Cut it into small cubes and marinate with 1 tablespoon of soy sauce for 10 minutes.

Step 2

Heat a non-stick pan over medium heat and add 1 tablespoon of canola oil. Fry the tofu cubes until golden brown on all sides. Remove and set aside.

Step 3

In a small bowl, mix the remaining soy sauce, dark soy sauce, and vegetable stock together. Set aside.

Step 4

Mince the garlic and ginger. Cut the carrot into thin julienne strips. Slice the bok choy and spring onions into bite-sized pieces.

Step 5

Heat the remaining canola oil in a large wok over medium-high heat. Add the garlic and ginger, and stir-fry until fragrant, about 30 seconds.

Step 6

Add the prepared carrots and stir-fry for 1-2 minutes until they begin to soften.

Step 7

Toss in the bok choy and stir-fry for another minute.

Step 8

Add the yellow noodles to the wok, followed by the sauce mixture. Stir well to ensure the noodles are evenly coated with sauce.

Step 9

Return the fried tofu to the wok and add the bean sprouts. Stir-fry all ingredients together for 2-3 minutes.

Step 10

Drizzle the sesame oil over the noodles and add the sliced spring onions and pepper. Stir well and remove from heat.

Step 11

Serve the Vegan Hokkien Mee hot, garnished with lime wedges on the side.

Nutrition Facts

Serving size	(1585.4g)

Amount per serving	% Daily Value*
Calories	1506.6

Total Fat 68.6g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 13.8g
Cholesterol 0mg	0%
Sodium 5258.9mg	0%
Total Carbohydrate 159.4g	0%
Dietary Fiber 22.7g	0%
Total Sugars 17.8g
Protein 72.1g	0%

Vitamin D 0IU	0%
Calcium 1212.1mg	0%
Iron 23.7mg	0%
Potassium 3217.0mg	0%

*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.

Source of Calories

Fat: 40.0%

Protein: 18.7%

Carbs: 41.3%