Vegan Kl Hokkien Mee Stir-Fry
Ingredients
- 3 servings frozen udon (thawed to room temp) or fresh yellow noodles
- 7oz firm tofu (pressed), sliced
- 4oz Konnyaku slices (optional)
- 3oz sliced mushrooms (I used King Oyster)
- 2 cups chopped cabbage
- 2 cups chopped YuChoy
- 2 tablespoons finely chopped garlic
- oil for cooking
Sauce
- 3 tablespoons Dark Soy Sauce
- 2 cups of water
- 2 cups of veggie stock
Preparation
In a heated non-stick pan with 3 teaspoons oil, pan-fry tofu slices until golden brown, then continue to sauté mushrooms for about 1 minute. Set aside.
Using the same pan, add another tablespoon of oil and sauté garlic until aromatic.
Add in the water, veggie stock, Dark Soy Sauce, and bring the mixture to a boil.
Place in the noodles and rest of the ingredients (except vegetables), then place a lid over and lower heat to simmer until the sauce is reduced to half.
Remove the lid and add in the vegetables, then toss to combine. Let the veggies cook for another minute until tender. Season accordingly.
Turn off the heat and serve warm with a side of sambal or chili sauce.
Notes
Sauce will thicken slightly once it’s cooled down and adjust stock or water accordingly if using different types of noodles.
