Vegetarian Mee Pok

Savor the bold and vibrant flavors of Vegetarian Mee Pok, a plant-based twist on the classic Southeast Asian street food favorite. This quick and hearty dish features springy Mee Pok noodles tossed in a rich, umami-packed sauce made with soy sauce, vegetarian oyster sauce, and sesame oil. Golden cubes of sautéed tofu, tender bok choy, and crunchy bean sprouts bring texture and wholesome goodness, while aromatic garlic and a hint of red chili add a spicy kick. Ready in just 35 minutes, this meat-free version of a beloved noodle classic is perfect for a weeknight dinner or a crowd-pleasing lunch. Garnished with fresh spring onions, it’s a flavorful and satisfying way to enjoy a taste of Asia at home.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 300 grams Mee Pok noodles
• 250 grams Firm tofu
• 150 grams Bok choy
• 100 grams Bean sprouts
• 1 piece Red chili
• 30 grams Spring onions
• 4 tablespoons Soy sauce
• 2 tablespoons Vegetarian oyster sauce
• 1 teaspoon Dark soy sauce
• 1 tablespoon Sesame oil
• 3 cloves Garlic
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper

Directions

Step 1

Start by bringing a large pot of water to a boil for the noodles.

Step 2

While waiting for the water to boil, prepare the tofu by cutting it into small cubes.

Step 3

Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Add the tofu cubes and sauté until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.

Step 4

In the same skillet, add another tablespoon of vegetable oil. Add minced garlic and sliced red chili, then sauté for 1-2 minutes until fragrant.

Step 5

Blanch the bok choy and bean sprouts in boiling water for 1 minute, then remove and set aside.

Step 6

Boil the Mee Pok noodles in the same pot according to package instructions, usually about 3-5 minutes, until al dente.

Step 7

While the noodles are cooking, prepare the sauce. In a small bowl, mix together soy sauce, vegetarian oyster sauce, dark soy sauce, sesame oil, salt, and white pepper.

Step 8

Once cooked, drain the noodles and place them in a large bowl. Pour the sauce over the hot noodles and toss to coat evenly.

Step 9

Add the blanched bok choy, bean sprouts, sautéed tofu, and chili-garlic mixture to the bowl. Toss everything together until well combined.

Step 10

Garnish with chopped spring onions and serve immediately for a warm, savory meal.

Nutrition Facts

Serving size	(999.5g)

Amount per serving	% Daily Value*
Calories	1300.1

Total Fat 69.2g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 22.8g
Cholesterol 90mg	0%
Sodium 6302.5mg	0%
Total Carbohydrate 126.4g	0%
Dietary Fiber 13.5g	0%
Total Sugars 19.8g
Protein 59.0g	0%

Vitamin D 0IU	0%
Calcium 657.4mg	0%
Iron 11.4mg	0%
Potassium 1720.1mg	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: 45.6%

Protein: 17.3%

Carbs: 37.1%