VEGAN KL Hokkien Mee

Who doesn’t love a simple and flavoursome noodle dish?

I’ve been really in love with some traditional South Eastern Asian classic meals lately, and this Hokkien Mee is not only very easy to put together, it’s incredibly flavoursome!

INGREDIENTS

VEGAN KL Hokkien Mee

• 440g Udon noodles packet

• 450g firm tofu

• Salt

• 2 cups cabbage, finely chopped

• 2 bunches broccolini, stems chopped

• 2 garlic cloves, minced

• 4 tbsp dark soy sauce

• 3 tbsp soy sauce

• 2 cups vegetable stock

METHOD

• Cook udon noodles as per packet instructions and set aside

• Slice a quarter of the tofu into rectangles and the remainder into small cubes. Cook the tofu cubes in a fry pan on medium heat with a handful of salt and oil. Set aside

• Bring fry pan back to heat with some oil and brown tofu rectangles.

• Add in cabbage, broccolini, garlic, noodles, dark soy sauce, soy sauce and vegetable stock. Cook until sauce begins to thicken

• Place in a bowl and top with tofu cubes.