The Best KL Hokkien Mee | Malaysian Favorite Noodles Dish | Vegan Dish

Hokkien Mee is a stir fried noodles that is very popular in Kuala Lumpur. This savoury thick and chewy noodles smothered in a sweet and salty brown sauce and top with super crispy fried shiitake mushrooms. Usually Hokkien Mee use the thick egg noodles version but for the plant based community, you can always use fresh udon noodles to prepare this dish, it doesn’t change the taste nor the flavours. Give it a try and recipe as below…

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Prep time: 15 minutes
Cook time: 15 minutes
(2-3 servings)
Vegan kL Hokkien Mee
Ingredients:
600g fresh udon noodle, cook according to the package direction 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 mix 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

Method:
1.) Cook the fresh udon noodles according to the package direction and set aside.
2.) Heat 1 tbsp oil, fry the chopped shiitake mushrooms till crispy and set aside.
3.) Fry the tofu till browned and set aside.
4.) Sauté the garlic till fragrant. Add in the napa cabbage cook for 1 minute, then add in the tofu, bok choy, cooked udon and the condiments together.
5.) Stir fry for 2-3 minutes, then add in the slurry, cook for another 1 minute or till the sauce is thickened. Remove from the heat and top with fried crispy mushrooms and enjoy.

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