Vegetarian Kolo Mee
Savor the flavors of Borneo with this Vegetarian Kolo Mee, a plant-based twist on a classic Malaysian-Sarawakian noodle dish. Featuring tender, springy eggless noodles tossed in a fragrant blend of soy sauce, dark soy sauce, vegetarian oyster sauce, and sesame oil, this recipe is brimming with savory umami goodness. Stir-fried baby bok choy adds a fresh crunch, while fried shallots and chopped spring onions provide aromatic depth and texture. Ready in just 30 minutes, this comforting and flavorful dish is perfect for quick weeknight dinners or satisfying vegetarian cravings. Serve it hot and watch it disappear in no time! Keywords: Vegetarian Kolo Mee, plant-based kolo mee, Malaysian noodle recipe, quick vegetarian recipes, eggless noodles, easy Asian recipes.
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Ingredients
- 250 grams dry eggless noodles
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon vegetarian oyster sauce
- 2 teaspoons sesame oil
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 bunches baby bok choy
- 3 tablespoons fried shallots
- 2 stalks spring onions, chopped
- 0.5 teaspoon white pepper
- 0.5 teaspoon salt
- 1 liter water
Directions
Step 1
Bring 1 liter of water to a boil in a large pot. Add a pinch of salt to the water.
Step 2
Once boiling, add 250 grams of dry eggless noodles and cook according to package instructions until just tender, approximately 5-7 minutes.
Step 3
In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of vegetarian oyster sauce, 2 teaspoons of sesame oil, and 0.5 teaspoon of white pepper to create the sauce. Set aside.
Step 4
While the noodles are cooking, heat 2 tablespoons of olive oil in a pan over medium heat. Add 2 cloves of minced garlic and fry until golden and fragrant, about 2 minutes.
Step 5
Add 2 bunches of baby bok choy to the pan and stir-fry until just wilted, about 3 minutes.
Step 6
Once the noodles are cooked, drain them and immediately toss them with the prepared sauce to coat well.
Step 7
Divide the noodles among serving bowls. Top each portion with the stir-fried bok choy and sprinkle with 3 tablespoons of fried shallots and chopped spring onions from 2 stalks.
Step 8
Serve the Vegetarian Kolo Mee hot as a delightful main course.
Nutrition Facts
| Serving size | (1836.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1617.4 |
| Total Fat 67.5g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 14.4g | |
| Cholesterol 0mg | 0% |
| Sodium 4234.6mg | 0% |
| Total Carbohydrate 213.6g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 13.7g | |
| Protein 34.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 586.2mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 1664.4mg | 0% |
Source of Calories