Vegan Kolo Mee
Transport your taste buds to the vibrant streets of Southeast Asia with this mouthwatering Vegan Kolo Mee, a plant-based twist on the beloved Sarawak noodle dish. Featuring springy dried vegan noodles tossed in a rich umami sauce made from soy sauce, dark soy, and vegan mushroom oyster sauce, this dish is a harmony of savory, sweet, and earthy flavors. Cubes of golden-brown tofu add hearty protein, while crisp bean sprouts and fresh green onions provide delightful texture and brightness. Garnished with crunchy fried shallots, this quick and easy recipe is ready in under 30 minutes, making it perfect for busy weeknights or a satisfying weekend treat. Whether you're a noodle enthusiast or exploring vegan Malaysian cuisine, this dish is sure to become a flavorful favorite!
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Ingredients
- 200 grams Dried vegan noodles
- 150 grams Extra firm tofu
- 3 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 tablespoon Vegan mushroom oyster sauce
- 1 teaspoon Maple syrup
- 3 cloves Garlic, minced
- 2 stalks Green onions, sliced
- 50 grams Bean sprouts
- 2 tablespoons Fried shallots
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon White pepper powder
- 1 liters Water
Directions
Step 1
Begin by pressing the extra firm tofu to remove excess moisture. Cut the tofu into small cubes.
Step 2
In a heated pan, add 1 tablespoon of vegetable oil. Fry the tofu cubes until golden brown on all sides. Remove and set aside.
Step 3
In a small bowl, combine the soy sauce, dark soy sauce, vegan mushroom oyster sauce, maple syrup, and white pepper powder. Mix well and set aside.
Step 4
In a large pot, bring approximately 1 liter of water to a boil. Add the dried vegan noodles and a teaspoon of salt. Cook according to package instructions, usually around 5-7 minutes, until al dente.
Step 5
Drain the noodles and rinse under cold running water to stop the cooking process. Set aside.
Step 6
Heat the remaining 1 tablespoon of vegetable oil in a wok or large frying pan over medium heat.
Step 7
Add the minced garlic and sauté until fragrant, about 30 seconds.
Step 8
Add the cooked noodles to the pan, followed by the sauce mixture prepared earlier.
Step 9
Toss the noodles thoroughly in the sauce until evenly coated, then add the fried tofu cubes.
Step 10
Stir in the bean sprouts and sliced green onions, and cook for another 2-3 minutes, just to heat through.
Step 11
Serve the Vegan Kolo Mee in bowls, garnished with fried shallots for added crunch.
Step 12
Enjoy your vegan Kolo Mee hot, packed with savory flavors and fresh textures!
Nutrition Facts
| Serving size | (1582.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1313.3 |
| Total Fat 48.1g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 0mg | 0% |
| Sodium 5750.9mg | 0% |
| Total Carbohydrate 167.7g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 14.4g | |
| Protein 56.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1216.7mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 1084.3mg | 0% |
Source of Calories