Vegan Kl Hokkien Mee
Ingredients
- 600g fresh udon noodles
- 100g bok choy or choy sum
- 100g napa cabbage
- 200g firm tofu
- 6-7 shiitake mushrooms
- 3 cloves garlic
- Water as needed
Slurry
- 2 tbsp cornstarch mixed with 4 tbsp water
- 2-3 tbsp oil for cooking
Condiments
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Salt and pepper for seasoning
- Thick soy sauce as needed
Preparation
Cook the fresh udon noodles according to the package directions and set aside.
Heat 1 tablespoon of oil and fry the shiitake mushrooms until crispy, then set aside.
Fry the tofu until browned and set aside.
Sauté the garlic until fragrant, add the napa cabbage and cook for 1 minute, then add the tofu, bok choy, cooked udon, and condiments.
Stir fry for 2-3 minutes, add the slurry, cook for another minute or until the sauce thickens, remove from heat, and top with the fried mushrooms before serving.
Notes
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2-3
