Vegetarian Hokkien Mee

 

Hokkien Mee is a Malaysian Chinese dish that is usually topped with pork and shrimp and served on egg noodles. My vegetarian version swaps the meat and shellfish for braised Chinese mushrooms and minced soy protein and, in my opinion, they provide a rich, savoury topping that is just as good. It’s delicious garnished with spring onion, which adds a fresh bite, and a little red chilli for an extra kick.

1 tablespoon rapeseed oil

2 mini sweet shallots, finely chopped

1 red chilli, deseeded and finely chopped

3 dried Chinese mushrooms, soaked in warm water for 20 minutes, drained and stalks discarded, finely diced

2 garlic cloves, finely chopped

100g Quorn mince or minced soy protein

1 teaspoon dark soy sauce

100ml hot vegetable stock

1 tablespoon low-sodium light soy sauce

drizzle of toasted sesame oil

knob of fresh root ginger, peeled and grated

400g cooked egg noodles

(200g dried)

100g fresh beansprouts, blanched in boiling water for 10 seconds, rinsed in cold water and drained

For the garnish

red chilli, thinly sliced into rings (optional)

a few spring onions, or chives, sliced on the diagonal

Preparation: 10 mins

Cooking: 12 mins

Heat a wok over a high heat and add the rapeseed oil. Add the garlic, ginger, shallots and chilli and explode the flavours in the wok for a few seconds. Add the diced Chinese mushrooms and the Quorn mince or minced soy protein and season with the dark soy sauce to enrich the colour. Add the vegetable stock and light soy sauce and leave to cook for 10 minutes until the sauce has reduced.

Meanwhile, drizzle some toasted sesame oil over the cooked egg noodles. Divide the noodles between two bowls, top with the braised soy mushrooms Quorn mince and garnish with beansprouts, fresh chillies and sliced spring onions.

Serve immediately.

Serves 2 kcal 493 carbs 66.5g protein 20.2g fat 16.2g

This recipe is from Stir Crazy by Ching-He Huang

If you like this recipe why not check out this Dry Braised Beef from A. Wong The Cookbook