Vegetarian Hokkien Mee

Transform your weeknight dinner with this vibrant Vegetarian Hokkien Mee, a plant-based twist on the classic Malaysian noodle dish! Featuring bouncy Hokkien noodles stir-fried to perfection with a medley of colorful vegetables—crunchy carrots, crisp red bell peppers, tender bok choy, and earthy shiitake mushrooms—this recipe is packed with flavor and texture. A savory sauce blend of light and dark soy, vegetarian oyster sauce, and a touch of sesame oil coats every strand, while a splash of vegetable broth ensures the dish remains irresistibly saucy. Ready in just 40 minutes, this one-pan wonder is as satisfying as it is easy to prepare. Perfect for a quick vegetarian dinner, this dish is best enjoyed fresh and steaming, garnished with scallions and bean sprouts for that authentic street food experience. Simple, wholesome, and bursting with umami, this is the ultimate comfort food for noodle lovers everywhere!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Hokkien noodles
• 2 tablespoons Vegetable oil
• 3 pieces Garlic cloves
• 1 inch piece Ginger
• 1 medium Carrot
• 1 medium Red Bell Pepper
• 2 bunches Baby bok choy
• 150 grams Shiitake mushrooms
• 3 tablespoons Light soy sauce
• 1 tablespoon Dark soy sauce
• 2 tablespoons Oyster sauce (vegetarian)
• 100 milliliters Vegetable broth
• 3 stalks Scallions
• 100 grams Bean sprouts
• 1 teaspoon Toasted sesame oil

Directions

Step 1

Prepare the vegetables: finely chop the garlic and ginger, julienne the carrot and bell pepper, separate the leaves of the bok choy, and slice the shiitake mushrooms.

Step 2

Cook the Hokkien noodles according to the package instructions, drain and set aside.

Step 3

In a large wok, heat the vegetable oil over medium-high heat.

Step 4

Add the garlic and ginger, stir-fry for about 30 seconds until fragrant.

Step 5

Add the carrot, red bell pepper, and shiitake mushrooms to the wok. Stir-fry for 3-4 minutes until the vegetables start to soften.

Step 6

Toss in the baby bok choy and stir-fry for another minute until slightly wilted.

Step 7

In a small bowl, mix the light soy sauce, dark soy sauce, and vegetarian oyster sauce together.

Step 8

Add the cooked noodles to the wok, pour the sauce mixture over the noodles, and toss everything together until evenly coated.

Step 9

Pour in the vegetable broth, add the bean sprouts, and toss the mixture again. Cook for 2-3 minutes until the broth is absorbed and everything is heated through.

Step 10

Slice the scallions and add them to the wok, mixing well.

Step 11

Drizzle the toasted sesame oil over the noodles, give it a final toss, and remove from heat.

Step 12

Serve hot, garnished with additional bean sprouts or scallions if desired.

Nutrition Facts

Serving size	(1520.6g)

Amount per serving	% Daily Value*
Calories	1189.3

Total Fat 40.1g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 17.2g
Cholesterol 0mg	0%
Sodium 6543.0mg	0%
Total Carbohydrate 179.8g	0%
Dietary Fiber 20.8g	0%
Total Sugars 28.3g
Protein 42.0g	0%

Vitamin D 27IU	0%
Calcium 614.2mg	0%
Iron 13.8mg	0%
Potassium 2794.1mg	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: 28.9%

Protein: 13.5%

Carbs: 57.6%