Chinese Vegetarian Hokkien Mee Recipe Made Easy at Home

Chinese Vegetarian Hokkien Mee is a delightful twist on the classic Singaporean noodle dish, swapping out traditional seafood and meat for fresh, wholesome vegetables and plant-based proteins. This recipe boasts a rich, savory broth infused with aromatic garlic, soy sauce, and a hint of spice, all tossed with thick yellow noodles and crunchy vegetables.

Perfect for those seeking a comforting yet healthy meal, this vegetarian version satisfies cravings without compromising on flavor or texture. Whether you’re a seasoned vegetarian or simply looking to reduce meat consumption, this dish is easy to prepare and makes for a vibrant addition to your dinner repertoire.

Not only is it packed with nutrients, but it also highlights the versatility of Asian cuisine by transforming a beloved classic into a meat-free masterpiece. In this blog post, I’ll walk you through every step to create your own delicious Chinese Vegetarian Hokkien Mee at home, including handy tips and serving suggestions to elevate your meal.

Why You’ll Love This Recipe

There are countless reasons to fall in love with this Chinese Vegetarian Hokkien Mee. First, it captures the essence of traditional Hokkien Mee with its rich, umami-packed sauce and chewy noodles, but with a fresh, plant-based approach.

It’s perfect for those who want a hearty meal without any animal products.

The recipe is incredibly versatile—feel free to swap in your favorite vegetables or add tofu for extra protein. Plus, it’s quick to whip up on a weeknight, requiring just one wok or large pan.

The layering of textures—from the tender noodles to the crisp vegetables—makes every bite satisfying.

Finally, it’s a crowd-pleaser that can be served as a main dish or shared as part of a larger meal. If you love Asian flavors and want to experiment with vegetarian cooking, this recipe is a must-try.

Ingredients

• 200g thick yellow Hokkien noodles (fresh or dried)
• 150g firm tofu, cubed
• 1 cup napa cabbage, chopped
• 1 cup bean sprouts, rinsed and drained
• 1 medium carrot, julienned
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 teaspoon white pepper
• 1 teaspoon sesame oil
• 1 cup vegetable broth
• 2 spring onions, sliced thinly
• Optional: sliced shiitake mushrooms, fried shallots, fresh chili slices

Equipment

• Large wok or deep frying pan
• Mixing bowl
• Sharp knife
• Cutting board
• Spatula or wooden spoon
• Strainer or colander (for rinsing noodles and vegetables)

Instructions

1. Prepare the noodles: If using dried Hokkien noodles, soak them in warm water for about 20 minutes until soft. Drain well. If fresh, separate the strands gently to avoid clumping.
2. Press and cube tofu: Wrap the tofu in a clean cloth and press out excess water for 10 minutes. Cut into 1-inch cubes.
3. Heat oil in the wok: Place your wok over medium-high heat and add the vegetable oil. Once hot, add the minced garlic and sauté until fragrant and lightly golden, about 30 seconds.
4. Cook tofu and veggies: Add the tofu cubes and stir-fry for 3-4 minutes until golden on all sides. Toss in the shiitake mushrooms (if using), carrots, and napa cabbage. Stir-fry for another 3 minutes until vegetables start to soften.
5. Add noodles and sauce: Add the drained noodles to the wok. Pour in the light soy sauce, dark soy sauce, vegetarian oyster sauce, and white pepper. Toss everything together gently but thoroughly to coat the noodles and veggies evenly.
6. Pour in vegetable broth: Add the vegetable broth to the pan and stir-fry for 3 more minutes, allowing the noodles to absorb the savory flavors and the broth to reduce slightly.
7. Add bean sprouts and finish: Toss in the bean sprouts and sliced spring onions. Stir-fry for another minute until the sprouts are just cooked but still crunchy. Drizzle sesame oil over the top and give it a final toss.
8. Serve immediately: Transfer to serving plates and garnish with fried shallots or fresh chili slices for a little extra kick, if desired.

Tips & Variations

For the best texture, do not overcook the bean sprouts; they should remain crisp to contrast nicely with the tender noodles.

Experiment with different vegetables according to your preference—baby corn, snow peas, or bok choy work beautifully in this dish. For more protein, pan-fried tempeh or seitan strips make excellent additions.

If you like your Hokkien Mee spicy, add a dash of chili oil or fresh sliced bird’s eye chilies. You can also substitute the vegetarian oyster sauce with mushroom soy sauce for a different depth of flavor.

For a gluten-free version, use rice noodles instead of yellow wheat noodles and ensure all sauces are gluten-free.

Nutrition Facts

This dish is balanced with complex carbs from the noodles and plenty of plant-based protein and fiber from the tofu and vegetables.

Serving Suggestions

Serve your Vegetarian Hokkien Mee hot, garnished with crispy fried shallots and fresh spring onions for added crunch and flavor.

It pairs wonderfully with a light Asian-style cucumber salad or a simple side of steamed greens like bok choy or gai lan. For a refreshing beverage, try jasmine tea or a chilled glass of lime-infused water.

To complete a vegetarian Asian feast, consider checking out other recipes on this site like Thelma Sanders Squash Recipe and Pickled Cherry Pepper Recipe. These make great accompaniments with their bright, contrasting flavors.

Conclusion

Chinese Vegetarian Hokkien Mee is a delicious, satisfying dish that brings the beloved flavors of Hokkien Mee into a wholesome, meat-free version. It’s a fantastic way to enjoy the rich, savory essence of Asian stir-fried noodles without compromising your vegetarian lifestyle.

The combination of thick noodles, fresh vegetables, and aromatic sauces creates a comforting meal that’s perfect for any day of the week.

With straightforward preparation and flexible ingredients, this recipe encourages creativity and makes it easy to customize based on what you have on hand. I hope you give this recipe a try and enjoy the delightful taste of vegetarian Hokkien Mee as much as I do.

For more tasty and easy-to-make dishes, don’t miss the Bariatric Meatloaf Recipe and Peanut Butter Gelato Recipe for some inspiration beyond noodles!

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