Shrimp And Veggie Delight: A Pork-Free Hokkien Mee Recipe

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Here’s a delightful vegetarian twist on the classic Hokkien mee recipe, a flavorful and satisfying noodle dish brimming with umami goodness. This recipe is perfect for those looking to explore plant-based options without compromising on taste. Packed with an abundance of fresh vegetables and a rich, savory broth, this vegetarian Hokkien mee will surely tantalize your taste buds.

Ingredients:

Best and Authentic vegan KL Hokkien Mee you need - WoonHeng
Best and Authentic vegan KL Hokkien Mee you need – WoonHeng

1 packet (about 150g) yellow noodles (fresh or dried)

  • 1 tablespoon vegetable oil
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and julienned
  • 1 red chili pepper, deseeded and thinly sliced (optional, for extra spice)
  • 1 cup mixed vegetables (broccoli florets, carrots, baby corn, etc.)
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce (vegetarian option available)
  • 1 teaspoon sesame oil
  • Salt and white pepper to taste
  • 1 bunch fresh bean sprouts
  • 1 lime, cut into wedges
  • Fried shallots (optional, for garnish)

  • Directions:

    1. Prepare the noodles: If using dried noodles, cook them according to package instructions. Drain and set aside. If using fresh noodles, blanch them in boiling water for 1-2 minutes until slightly softened. Drain and set aside.
    2. Heat the oil: In a large wok or pan, heat the vegetable oil over medium heat.
    3. Sauté the aromatics: Add the onion, garlic, and ginger to the pan. Sauté for 2-3 minutes until fragrant and softened.
    4. Spice it up (optional): If using, add the chili pepper and cook for another minute.
    5. Add the vegetables: Stir in the mixed vegetables and cook for 2-3 minutes until slightly softened but still crisp-tender.
    6. Pour in the broth: Add the vegetable broth, soy sauce, oyster sauce, and sesame oil to the pan. Bring to a boil.
    7. Season to taste: Season the broth with salt and white pepper to your preference.
    8. Simmer and thicken: Reduce heat and simmer for 5 minutes to allow the flavors to meld.
    9. Incorporate the noodles: Gently add the cooked noodles to the pan and toss to coat them evenly with the flavorful broth.
    10. Finishing touches: Turn off the heat and stir in the bean sprouts.
    11. Serve immediately: Divide the Hokkien mee into serving bowls. Garnish with a squeeze of lime juice and fried shallots (optional).

    Nutrition Facts (per serving)

    Calories: Approximately 350-400 (depending on the type of noodles and vegetables used)

  • Fat: 10-12g
  • Carbohydrates: 40-50g
  • Protein: 10-15g
  • Sodium: 500-600mg (depending on the amount of soy sauce used)

  • Note: This is a general estimate, and the actual nutritional content may vary depending on the specific ingredients you use.

    Conclusion

    This vegetarian Hokkien mee recipe offers a delicious and satisfying alternative to the traditional pork-based version. It’s a perfect example of how plant-based meals can be bursting with flavor and fulfilling. So, next time you’re craving a comforting and flavorful noodle dish, give this vegetarian Hokkien mee a try!

    FAQs After The Conclusion:

    1. Can I use a different type of noodles?

    Absolutely! You can substitute the yellow noodles with rice vermicelli, udon noodles, or even ramen noodles. Just adjust the cooking time according to the specific type of noodles you choose.

    2. What other vegetables can I add to this recipe?

    Feel free to experiment with different vegetables! Some great options include bok choy, snow peas, green beans, or mushrooms. You can also add tofu or tempeh for an extra protein boost.

    3. How can I make this dish gluten-free?

    Simply use gluten-free noodles, such as rice noodles or mung bean noodles. Ensure all other ingredients you use are also gluten-free.

    4. Can I make this recipe ahead of time?

    The broth and vegetables can be prepared in advance and stored in the refrigerator for up to 2 days. However, it’s best to cook the noodles fresh for the optimal texture.

    5. What are some tips for storing leftover Hokkien mee?