Vegetarian Hokkien Mee
Recipe: #31618
March 13, 2019
Categories: Eggs, Bok Choy, Cabbage, Asian, Wok/Stir-Fry, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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