69min 4 ppl
Vegan Satay Bee Hoon
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 7 steps
Medium: 31–60 min or 7–12 steps
472 kcalper person
Protein 22g
Carbs 42g
Fats 24g
About this dish
Singapore's satay bee hoon made plant-based: rice vermicelli piled with pan-fried tofu and king oyster mushroom and drenched in a warm, generous ladle of rich peanut satay sauce.
Allergy Info
Soya, Peanuts
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Satay Peanut Sauce250 gstart 26 minutes aheadMake your own
Ingredients
Fresh Produce
- King oyster mushroomscleaned and sliced150 g
- Beansprouts100 g
- Cucumbersliced1
Plant Proteins
- Firm tofusliced200 g
- Fried tofu puffshalved100 g
Tins & Jars
- Satay Peanut Sauceready-made250 g
Dried Goods
- Rice vermicellisoaked until pliable300 g
Oils & Condiments
- Vegetable Oil20 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Soak the rice vermicelli in warm water until pliable, then drain.
Approx. 6 minutes
2
Slice the tofu and king oyster mushrooms.
Approx. 8 minutes
3
Blanch the noodles and beansprouts briefly in boiling water, then drain and divide between bowls.
Approx. 6 minutes
4
Heat the vegetable oil in a wok and pan-fry the tofu for 4 minutes until golden.
Approx. 4 minutes
5
Add the king oyster mushrooms and stir-fry for 3 minutes until tender and lightly browned.
Approx. 3 minutes
6
Warm the satay peanut sauce gently in a small saucepan, loosening with a splash of water if needed.
Approx. 5 minutes
7
Spoon the warm satay sauce generously over the noodles and top with the cooked tofu, mushrooms, tofu puffs and sliced cucumber.
Approx. 6 minutes
