Vegetarian Hokkien Mee
Created by ImPat on March 13, 2019
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #31618
Ingredients
- 450 gram hokkien noodles (fresh 1 packet)
- 2 cups cabbage, shredded ( wombok cabbage,160 g)
- 115 grams baby corn (halved lengthways, fresh)
- 2 bunches baby bok choy (leaves separated)
- 1 red capsicum (cut into 3cm pieces)
- 1/4 cup dark soy sauce (60 mls)
- 1/4 cup oyster sauce (60 mls)
- 2 teaspoons sambal oelek
- 1/2 teaspoon ground white pepper
- 2 tablespoons oil (vegetable oil)
- 300 grams bean sprouts (trimmed and soaked in iced water, 2 cups)
- 4 eggs (hard-boiled, 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 then 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 sauces, sambal and pepper in a small jug.
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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.
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Step 5: Remove from heat.
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Step 6: Drain bean sprouts well.
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Step 7: Serve stir-fry topped with sprouts and boiled eggs and garnish with fried shallots.
Nutritional Facts
- 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