32min 4 ppl
Vegan Hokkien Mee
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 8 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 12g
Carbs 46g
Fats 8g
About this dish
Noodles and rice vermicelli braised in a rich mushroom stock until the liquid clings to every strand, finished with a fiery chilli sauce on the side.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomscut into rings150 g
- Garlic clovesminced4 whole
- Beansprouts100 g
- Shallotsfor the chilli sauce2 whole
- Limescut into wedges, to serve1 whole
Plant Proteins
- Tempehthinly sliced150 g
Dried Goods
- Dried shiitake mushroomssoaked in 800 ml hot water for 20 minutes, soaking liquid reserved40 g
- Eggless wheat noodlesfresh250 g
- Rice vermicelli100 g
Spices & Seasonings
- Dried Red Chilliessoaked in hot water, for the chilli sauce3 whole
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Blender
- Saucepan
- Wok
- Fine-mesh sieve
Method
1
Soak the dried shiitake mushrooms in the hot water for 20 minutes until softened, then lift out, slice thinly, and strain and reserve the soaking liquid as stock.
Approx. 5 minutes
2
Blend the soaked dried chillies with the shallots and a little water into a smooth chilli sauce.
Approx. 5 minutes
3
Bring the reserved mushroom stock to the boil in a saucepan and simmer for 10 minutes to concentrate the flavour.
Approx. 10 minutes
4
Blanch the eggless wheat noodles and rice vermicelli separately in a pan of boiling water for 1 minute each, then drain.
Approx. 3 minutes
5
Heat the vegetable oil in a wok over high heat and stir-fry the garlic and sliced tempeh for 3 minutes until lightly browned.
Approx. 3 minutes
6
Add the sliced shiitake and mushroom rings and stir-fry for 2 minutes until fragrant.
Approx. 2 minutes
7
Add the blanched noodles, vermicelli, 300 ml of the mushroom stock and the light soy sauce, and toss over high heat for 4 minutes until the liquid reduces and clings to the noodles.
Approx. 4 minutes
8
Add the beansprouts, toss for 1 minute until just wilted, then serve with the chilli sauce and lime wedges.
Approx. 2 minutes
