Black Hokkien Mee Recipe Vegetarian Style Made Easy

Black Hokkien Mee is a beloved street food from Singapore and Malaysia, known for its rich, savory flavor and irresistibly dark sauce made from sweet soy. Traditionally, this dish features prawns, pork, and squid, but today’s recipe is a delightful vegetarian twist that captures all the smoky, umami goodness without any meat.

Whether you’re a vegetarian, vegan, or simply looking to cut down on animal products, this recipe offers a hearty, comforting bowl of noodles that’s packed with flavor and texture.

Using fresh vegetables, mushrooms, and a homemade black soy sauce blend, this vegetarian Black Hokkien Mee is easy to prepare and perfect for a quick dinner or weekend indulgence. The smoky wok hei (breath of the wok) smell and taste will transport you straight to the bustling hawker centers of Southeast Asia—all from your own kitchen!

Why You’ll Love This Recipe

This vegetarian Black Hokkien Mee recipe is a perfect balance of authenticity and health-conscious cooking. It uses simple, wholesome ingredients to recreate the rich, dark, and smoky flavors without relying on seafood or meat.

Plus, it’s:

• Fast and easy to make—ready in under 30 minutes
• Customizable with your favorite veggies or plant-based proteins
• Loaded with umami thanks to mushrooms, soy sauce, and vegetarian oyster sauce
• Perfect for weeknight dinners or impressing guests with Asian street food flair

Once you master this, try pairing it with other vibrant recipes like Classico Sun Dried Tomato Alfredo Sauce Recipe for a fusion twist or finish your meal with the indulgent Chocolate Heaven Cake Recipe.

Ingredients

• 200g thick yellow Hokkien noodles (or fresh egg noodles)
• 100g rice vermicelli, soaked in warm water for 10 minutes and drained
• 150g shiitake mushrooms, sliced
• 100g firm tofu, sliced into thin strips
• 1 medium carrot, julienned
• 1 cup bean sprouts, rinsed and drained
• 3 cloves garlic, finely minced
• 2 tbsp vegetable oil
• 2 tbsp dark soy sauce (for that signature black color)
• 1 tbsp light soy sauce
• 1 tbsp vegetarian oyster sauce (made from mushrooms)
• 1/2 tsp white pepper
• 1 tsp sugar
• 100ml vegetable broth
• 2 stalks spring onions, sliced thinly (white and green parts separated)
• 1-2 tbsp water as needed
• Optional: fried shallots and chili slices for garnish

Equipment

• Large wok or deep frying pan
• Large pot for boiling noodles
• Colander or strainer
• Sharp knife and chopping board
• Mixing bowl
• Spatula or wooden spoon
• Measuring spoons and cups

Instructions

1. Prepare the noodles: Bring a large pot of water to a boil. Briefly blanch the thick Hokkien noodles and rice vermicelli for 1-2 minutes until just tender. Drain and set aside.
2. Cook the tofu: Heat 1 tablespoon of vegetable oil in your wok over medium-high heat. Add the tofu strips and pan-fry until golden brown on all sides, about 3-4 minutes. Remove and set aside.
3. Sauté the aromatics and mushrooms: Add the remaining oil to the wok. Toss in the minced garlic and the white parts of the spring onions. Stir-fry until fragrant, about 30 seconds. Add the sliced shiitake mushrooms and carrot juliennes, stir-frying for 3-4 minutes until tender.
4. Add the noodles and sauce: Add the blanched noodles and tofu back into the wok. Pour in the dark soy sauce, light soy sauce, vegetarian oyster sauce, sugar, white pepper, and vegetable broth. Toss everything together thoroughly to coat the noodles evenly with the sauce.
5. Incorporate bean sprouts and adjust moisture: Add the bean sprouts and gently toss for another 1-2 minutes. If the noodles look dry, splash in 1-2 tablespoons of water to loosen the sauce and help create a slight saucy glaze. Keep stir-frying to combine flavors.
6. Final touches: Stir in the green parts of the spring onions. Taste and adjust seasoning with extra soy sauce or white pepper if needed.
7. Serve hot: Transfer to serving plates and garnish with fried shallots and sliced fresh chili if desired. Enjoy your authentic-tasting vegetarian Black Hokkien Mee!

Tips & Variations

“For that classic smoky wok hei flavor, make sure your wok is very hot before you add the noodles. Use a sturdy spatula and toss quickly but gently.”

• Use other mushrooms: Oyster or king oyster mushrooms add great texture and umami.
• Try tempeh or seitan: For more protein and a meatier bite, substitute tofu with tempeh or seitan strips.
• Make it vegan: Double-check that your vegetarian oyster sauce is vegan, or swap with mushroom soy sauce for a lighter taste.
• Add more veggies: Bell peppers, snow peas, or baby corn can brighten up the dish and add crunch.
• Spice it up: Toss in sambal chili paste or fresh bird’s eye chilies if you like heat.

Nutrition Facts

Serving Suggestions

Vegetarian Black Hokkien Mee is a satisfying standalone meal, but it pairs beautifully with light side dishes or refreshing drinks to balance the richness:

• Serve with a crisp Asian cucumber salad or pickled vegetables for crunch and acidity.
• A bowl of hot and sour soup or miso soup complements the noodles nicely.
• Accompany with iced green tea or a jasmine tea to cleanse the palate.
• For dessert, indulge in something sweet like the Cinnamon Pecan Ice Cream Recipe for a cool finish.

Conclusion

Our vegetarian Black Hokkien Mee recipe offers a delicious gateway into the world of Southeast Asian street food without compromising your dietary preferences. The rich, dark soy sauce and umami-packed mushrooms create a deeply satisfying dish that’s both comforting and vibrant.

This recipe is perfect for both beginners and seasoned cooks who want to enjoy the smoky flavors of traditional Hokkien Mee in a plant-based form. With easy-to-find ingredients and simple steps, you can whip up a bowl any day of the week.

Don’t forget to explore other amazing recipes on our site like the hearty Chicken Shrimp And Broccoli Recipes or the indulgent Chocolate Heaven Cake Recipe to complete your culinary journey.

Happy cooking and enjoy your flavorful, vegetarian Black Hokkien Mee!

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