Vegan Hokkien Mee
Ingredients
- 600g fresh udon noodles, cooked according to the package directions and set aside
- 100g bok choy or choy sum, roughly chopped
- 100g napa cabbage, roughly chopped
- 200g firm tofu, cut into cubes
- 6-7 shiitake mushrooms, thinly chopped
- 3 cloves garlic, minced
- 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 tbsp oil, fry the chopped shiitake mushrooms until crispy and set aside.
Fry the tofu until browned and set aside.
Sauté the garlic until fragrant. Add in the napa cabbage and cook for 1 minute, then add in the tofu, bok choy, cooked udon, and the condiments together.
Stir fry for 2-3 minutes, then add in the slurry. Cook for another 1 minute or until the sauce is thickened. Remove from the heat and top with fried crispy mushrooms.