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Vegan Kl Hokkien Mee

Name: Vegan Kl Hokkien Mee
Cuisine: Chinese
Ingredients: 600g fresh udon noodles; 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; 2-3 tbsp oil for cooking; 2 tbsp cornstarch mixed with 4 tbsp water; 1 tbsp sesame oil; 2 tbsp soy sauce; 1 tbsp brown sugar; Salt and pepper to taste; Thick soy sauce as needed

Quick & EasyStir-fryVeganVegetarianLunchChinese

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Ingredients

600g fresh udon noodles
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
2-3 tbsp oil for cooking

Slurry

2 tbsp cornstarch mixed with 4 tbsp water

Condiments

1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp brown sugar
Salt and pepper to taste
Thick soy sauce as needed

Preparation

Cook the fresh udon noodles according to the package directions and set them aside.
Heat 1 tablespoon of oil and fry the chopped 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 noodles, and the condiments together.
Stir fry for 2-3 minutes, then add the slurry and cook for another 1 minute or until the sauce is thickened, remove from heat and top with the fried crispy mushrooms before serving.