Vegetarian Hokkien Mee
Created by ImPat on April 13, 2018
- Servings: 4
- Prep Time: 15m
- Cook Time: 5m
- Recipe #29343
Ingredients
- 1 packet (450 gram) fresh hokkien noodles
- 2 cups shredded wombok (Chinese cabbage)
- 115 grams baby corn (fresh, halved lengthways)
- 2 bunch baby bok choy (leaves separated)
- 1 red capsicum (cut into 3cm pieces)
- 1/4 cup soy sauce (dark)
- 1/4 cup oyster sauce
- 2 teaspoons sambal oelek
- 1/2 teaspoon ground white pepper
- 2 tablespoon oil (vegetable oil)
- 250 grams bean sprouts (2 cups, trimmed and soaked in iced water)
- 4 large eggs (hard boiled and halved)
- 2 tablespoons shallots (fried shallots, to garnish)
How to Make
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Step 1: Place noodles in a heatproof bowl and cover with boiling water and let stand for 5 minutes and then drain well.
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Step 2: Meanwhile, combine vegetables in a large bowl.
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Step 3: Combine the sauces, sambal and pepper in a small jug.
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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.
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Step 5: Drain bean spouts well.
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Step 6: Serve stir fry topped with prouts and boiled eggs and garnish with fried shallots.
Nutritional Facts
- 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