40min 4 ppl
Vegan Bak Chor Mee
24 minutes
4 people
Medium31–60 min or 7–12 steps
24 min · 7 steps
Medium: 31–60 min or 7–12 steps
467 kcalper person
Protein 18g
Carbs 65g
Fats 15g
About this dish
A plant-based take on Singapore's beloved bak chor mee: eggless wheat noodles tossed in a sharp vinegar and chilli oil dressing, topped with savoury vegan mince, king oyster mushroom 'fish balls' and shiitake, finished with crispy fried shallots.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Shiitake mushroomsthinly sliced100 g
- King oyster mushroomscut into thick rounds150 g
- Spring onionssliced2 stalks
Plant Proteins
- Vegan mince200 g
- Fried tofu puffshalved4 whole
Dried Goods
- Eggless wheat noodles400 g
- Crispy fried shallots2 tbsp
Spices & Seasonings
- Fine sea salt0.25 tsp
- White pepper0.25 tsp
Oils & Condiments
- Rice vinegar2 tbsp
- Chilli oil2 tbsp
- Dark soy sauce1 tbsp
- Light soy sauce2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Large saucepan
- Wok
- Chopping board
- Sharp knife
Method
1
Bring a large saucepan of water to the boil and blanch the king oyster mushroom rounds for 3 minutes until tender and lightly translucent at the edges, then lift out and set aside.
Approx. 4 minutes
2
In the same water, blanch the sliced shiitake mushrooms for 1 minute until just softened, then lift out and set aside.
Approx. 2 minutes
3
Heat the vegetable oil in a wok over medium-high heat and stir-fry the vegan mince, breaking it up with a spoon, for 5 minutes until lightly browned.
Approx. 6 minutes
4
Blanch the eggless wheat noodles and tofu puffs in the boiling water for 2 minutes until the noodles are just tender, then drain well.
Approx. 3 minutes
5
Stir the rice vinegar, chilli oil, dark soy sauce, light soy sauce, salt and white pepper together in each of 4 serving bowls.
Approx. 3 minutes
6
Add the drained noodles to the bowls and toss well to coat evenly in the seasoning.
Approx. 2 minutes
7
Top with the vegan mince, mushroom rounds, sliced shiitake and tofu puffs, then scatter over the crispy fried shallots and spring onions to serve.
Approx. 4 minutes
