Vegetarian Hokkien Mee

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (616.6 g)
  • Calories 1013.6
  • Total Fat - 35.9 g
  • Saturated Fat - 10 g
  • Cholesterol - 999 mg
  • Sodium - 1427.8 mg
  • Total Carbohydrate - 119.2 g
  • Dietary Fiber - 10.1 g
  • Sugars - 8.9 g
  • Protein - 54.6 g
  • Calcium - 295.8 mg
  • Iron - 11.4 mg
  • Vitamin C - 50.6 mg
  • Thiamin - 1.6 mg

Step 1

Place noodles in a heatproof bowl and cover with boiling water and then stand for 5 minutes and then drain well.

Step 2

Meanwhile, combine vegetables in a large bowl.

Step 3

Combine sauces, sambal and pepper in a small jug.

Step 4

Heat oil in a large wok and add vegetables and stir-fry for 2 minutes and then add noodles and sauce mixture and stir-fry for 2 minutes, or until heated through.

Step 5

Remove from heat.

Step 6

Drain bean sprouts well.

Step 7

Serve stir-fry topped with sprouts and boiled eggs and garnish with fried shallots.

Tips & Variations


No special items needed.

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