Vegan Lor Mee

Indulge in the comforting flavors of Vegan Lor Mee, a plant-based take on the classic Malaysian noodle dish that's rich in taste and packed with wholesome ingredients. This hearty recipe features thick yellow noodles smothered in a velvety, spiced soy-based gravy, complemented by golden-brown cubes of tofu, crisp-tender baby bok choy, and fresh bean sprouts. A touch of Chinese five-spice powder infuses the dish with aromatic warmth, while a splash of white vinegar adds a bright, tangy kick. Ready in just 45 minutes, this vegan Lor Mee is perfect for a satisfying weeknight dinner or a flavorful weekend treat. Garnished with fresh coriander leaves and optional sliced chili, each bowl is a symphony of bold flavors and textures that's sure to delight your taste buds. Whether you're exploring vegan Asian recipes or simply looking for a comforting yet nutritious meal, this recipe is a must-try!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g Thick yellow noodles
• 200 g Firm tofu
• 100 g Baby bok choy
• 100 g Fresh bean sprouts
• 4 cloves Garlic
• 2 tablespoons Dark soy sauce
• 2 tablespoons Light soy sauce
• 500 ml Vegetable broth
• 2 tablespoons Cornstarch
• 3 tablespoons Water
• 0.5 teaspoons Chinese five-spice powder
• 0.5 teaspoons Salt
• 1 teaspoon Sugar
• 2 tablespoons Cooking oil
• 1 tablespoon White vinegar
• 1 optional Sliced chili
• 2 tablespoons Coriander leaves

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in paper towels and placing a weight on top for about 10 minutes. Then cut it into small cubes.

Step 2

Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Add the tofu and fry until golden brown on all sides. Remove from the pan and set aside.

Step 3

In the same pan, add 1 tablespoon of cooking oil and sauté the minced garlic until fragrant.

Step 4

Add the vegetable broth, dark soy sauce, light soy sauce, five-spice powder, salt, and sugar to the pan. Stir well and bring to a boil.

Step 5

In a small bowl, mix cornstarch and water to make a slurry. Slowly stir it into the sauce mixture and simmer until the sauce thickens. Reduce the heat to low.

Step 6

Meanwhile, cook the thick yellow noodles according to the package instructions. Drain and set aside.

Step 7

Blanch the baby bok choy and bean sprouts in boiling water for 1-2 minutes until tender, then drain them.

Step 8

Divide the cooked noodles into serving bowls. Top with the blanched vegetables, fried tofu, and ladle the thick sauce over the top.

Step 9

Add a splash of white vinegar to each bowl for a tangy flavor. Garnish with sliced chili (if using) and coriander leaves.

Step 10

Serve hot and enjoy your Vegan Lor Mee!

Nutrition Facts

Serving size	(1541.7g)

Amount per serving	% Daily Value*
Calories	1362.4

Total Fat 49.7g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 6520.9mg	0%
Total Carbohydrate 176.4g	0%
Dietary Fiber 17.6g	0%
Total Sugars 23.8g
Protein 58.9g	0%

Vitamin D 0IU	0%
Calcium 588.7mg	0%
Iron 13.4mg	0%
Potassium 2171.8mg	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: 32.2%

Protein: 17.0%

Carbs: 50.8%