Vegetarian Hokkien Mee
Recipe: #29343
April 13, 2018
Categories: Salads, Main Dish Salad, Eggs, Corn, Peppers, Asian Wok/Stir-Fry, Vegetarian, Vegetarian Dinner, more
"From our daily newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (418.6 g)
- Calories 824.8
- Total Fat - 14.6 g
- Saturated Fat - 3.1 g
- Cholesterol - 208.3 mg
- Sodium - 1342 mg
- Total Carbohydrate - 154.4 g
- Dietary Fiber - 10.5 g
- Sugars - 11.7 g
- Protein - 20.4 g
- Calcium - 159.8 mg
- Iron - 12.1 mg
- Vitamin C - 33.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place noodles in a heatproof bowl and cover with boiling water and let stand for 5 minutes and then drain well.
Step 2
Meanwhile, combine vegetables in a large bowl.
Step 3
Combine the sauces, sambal and pepper in a small jug.
Step 4
Heat oil in a large wok and vegetables and stir fry for 2 minutes and then add noodles and sauce mixture and stir fry for 2 minutes or until heated through and then remove from the heat.
Step 5
Drain bean spouts well.
Step 6
Serve stir fry topped with prouts and boiled eggs and garnish with fried shallots.
Tips
No special items needed.
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