Vegan Mee Pok
Elevate your noodle game with this flavorful Vegan Mee Pok recipe, a plant-based twist on the beloved Southeast Asian street food classic. Featuring springy Mee Pok noodles coated in a savory, umami-rich broth made from soy sauce, dark soy sauce, and aromatic shiitake mushrooms, this dish is pure comfort in a bowl. Crispy golden tofu adds a satisfying protein component, while fresh bean sprouts, spring onions, and a squeeze of lime provide vibrant contrasting textures and flavors. With just 15 minutes of prep and a total cook time of 20 minutes, this quick and easy vegan noodle dish is perfect for weeknight dinners. Dive into a bowl of hearty yet refreshing Vegan Mee Pok and savor the bold, comforting flavors of Asian cuisine—all without any animal products!
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Ingredients
- 400 grams Mee Pok noodles
- 200 grams Extra firm tofu
- 150 grams Shiitake mushrooms
- 4 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 2 tablespoons Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Sugar
- 4 pieces Garlic cloves
- 500 milliliters Vegetable broth
- 3 pieces Spring onions
- 100 grams Bean sprouts
- 1 teaspoon Chili paste
- 1 piece Lime
- 0.5 teaspoon Salt
Directions
Step 1
Press the tofu to remove excess moisture and then dice it into small cubes.
Step 2
Slice the shiitake mushrooms and set aside.
Step 3
Mince the garlic cloves and chop the spring onions finely.
Step 4
In a large pot, bring water to a boil and cook the Mee Pok noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.
Step 5
In a pan, heat 1 tablespoon of sesame oil over medium heat. Add the diced tofu and cook until golden brown on all sides. Remove from the pan and set aside.
Step 6
In the same pan, add another tablespoon of sesame oil and sauté the sliced mushrooms until they are browned and fragrant.
Step 7
Add the minced garlic and half of the spring onions, sautéing for another minute until the garlic is aromatic.
Step 8
Pour the vegetable broth into the pan, bringing it to a simmer. Add the soy sauce, dark soy sauce, rice vinegar, sugar, and salt. Stir well to combine.
Step 9
Add the chili paste to the broth for heat and mix thoroughly.
Step 10
Place the Mee Pok noodles into serving bowls. Pour the cooked broth with mushrooms over the noodles.
Step 11
Top each bowl with the crispy tofu, remaining spring onions, and bean sprouts.
Step 12
Serve with a wedge of lime on the side for added freshness and zest.
Nutrition Facts
| Serving size | (1632.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1758.6 |
| Total Fat 71.1g | 0% |
| Saturated Fat 11.6g | 0% |
| Polyunsaturated Fat 13.4g | |
| Cholesterol 0mg | 0% |
| Sodium 8619.4mg | 0% |
| Total Carbohydrate 205.5g | 0% |
| Dietary Fiber 24.3g | 0% |
| Total Sugars 36.0g | |
| Protein 81.2g | 0% |
| Vitamin D 27IU | 0% |
| Calcium 1640.4mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 2755.2mg | 0% |
Source of Calories