46min 4 ppl
Vegan Lor Mee
33 minutes
4 people
Medium31–60 min or 7–12 steps
33 min · 7 steps
Medium: 31–60 min or 7–12 steps
354 kcalper person
Protein 14g
Carbs 52g
Fats 10g
About this dish
Eggless wheat noodles bathed in a thick, five-spice-scented gravy studded with seared king oyster mushrooms and pan-fried tofu, finished with crispy fried shallots and a splash of vinegar.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsthickly sliced200 g
- Garlic clovesminced4 cloves
Plant Proteins
- Firm tofusliced100 g
Tins & Jars
- Vegetable stock1 l
Dried Goods
- Eggless wheat noodles400 g
- Cornflourmixed with a little cold water3 tbsp
- Crispy fried shallots2 tbsp
Spices & Seasonings
- Five-spice powder1 tsp
Oils & Condiments
- Dark soy sauce2 tbsp
- Light soy sauce1 tbsp
- Rice vinegarto serve1 tbsp
Utensils
- Large frying pan
- Saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Pat the tofu slices dry and pan-fry in a little oil until golden on both sides, about 4 minutes, then set aside.
Approx. 5 minutes
2
Heat a little oil in a large saucepan and fry the garlic and five-spice powder for 1 minute until fragrant.
Approx. 2 minutes
3
Add the king oyster mushroom slices and sear for 4 minutes until browned at the edges.
Approx. 5 minutes
4
Pour in the vegetable stock, dark soy sauce and light soy sauce, bring to the boil, then simmer for 10 minutes.
Approx. 11 minutes
5
Stir the cornflour slurry into the simmering broth and cook for 2 minutes until thickened and glossy.
Approx. 3 minutes
6
Blanch the noodles in a separate pan of boiling water for 2 minutes until just tender, then drain and divide between bowls.
Approx. 3 minutes
7
Ladle the thickened gravy, mushrooms and pan-fried tofu over the noodles, top with crispy fried shallots, and drizzle with rice vinegar to serve.
Approx. 4 minutes
