Vegetarian Lor Mee

Delight in the comforting flavors of this Vegetarian Lor Mee, a plant-based twist on a classic Asian noodle dish. Featuring hearty thick yellow noodles bathed in a rich, velvety sauce, this recipe comes alive with stir-fried shiitake mushrooms, crisp baby bok choy, and vibrant julienned carrots. A savory blend of soy sauce, dark soy sauce, and vegetable broth creates the dish’s signature umami-packed gravy, thickened to perfection with a simple cornstarch slurry. Topped with tender tofu cubes, crunchy fried shallots, fragrant cilantro, and a hint of heat from sliced red chili, this bowl of vegetarian goodness is as satisfying as it is wholesome. Perfect for weeknight dinners, this easy 40-minute recipe delivers bold tastes and textures, all while being completely meat-free. Whether you're a seasoned vegetarian or just looking to switch up your routine, this dish is a must-try!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams thick yellow noodles
• 2 tablespoons vegetable oil
• 3 units garlic cloves, minced
• 1 teaspoon ginger, grated
• 100 grams shiitake mushrooms, sliced
• 1 medium carrot, julienned
• 200 grams baby bok choy, halved
• 100 grams bean sprouts, rinsed
• 3 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 500 ml vegetable broth
• 2 tablespoons cornstarch
• 4 tablespoons water
• 200 grams cooked tofu, cubed
• 30 grams fried shallots
• 2 tablespoons cilantro leaves, chopped
• 1 unit red chili, sliced

Directions

Step 1

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

Step 2

In a large wok or pot, heat vegetable oil over medium heat. Add the minced garlic and grated ginger, sauté until fragrant.

Step 3

Add the sliced shiitake mushrooms and julienned carrot to the wok, stir-fry for 3 minutes.

Step 4

Add the halved baby bok choy and bean sprouts, continue to stir-fry for another 2 minutes until the vegetables are just tender.

Step 5

Pour in the soy sauce and dark soy sauce, stirring to coat the vegetables well.

Step 6

Add the vegetable broth and bring to a gentle boil. Reduce the heat and let it simmer for 5 minutes.

Step 7

In a small bowl, mix the cornstarch with water to form a slurry. Gradually add the slurry to the simmering broth, stirring continuously until the sauce thickens to your desired consistency.

Step 8

Add the cooked tofu cubes to the mixture, simmer for an additional 2 minutes to heat through.

Step 9

Divide the cooked noodles among serving bowls. Pour the sauce with vegetables and tofu over the noodles.

Step 10

Garnish each serving with fried shallots, chopped cilantro, and sliced red chili.

Step 11

Serve hot and enjoy your Vegetarian Lor Mee.

Nutrition Facts

Serving size	(1789.9g)

Amount per serving	% Daily Value*
Calories	1622.6

Total Fat 67.7g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 18.4g
Cholesterol 0mg	0%
Sodium 5322.2mg	0%
Total Carbohydrate 194.7g	0%
Dietary Fiber 22.1g	0%
Total Sugars 22.2g
Protein 64.8g	0%

Vitamin D 18IU	0%
Calcium 816.4mg	0%
Iron 15.2mg	0%
Potassium 2952.2mg	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: 37.0%

Protein: 15.7%

Carbs: 47.3%