KL Hokkien Mee is by far one of my favourite 大炒 noodle dishes. This vegan version has thick yellow noodles, tempeh and cabbage smothered in a fragrant black sauce. Enjoy with crispy tofu and a side of chili sauce.
Traditionally, KL Hokkien Mee is cooked over charcoal in a wok to achieve the ultimate wok hei aroma. You can really tell the difference. In the home kitchen though, a pan will have to suffice. I cooked it over an electric stove (I know, terrible) but if you have a wok and gas stove, that’ll be much better than mine.
Notes
- you can use other leafy vegetables as well
- usually Hokkien Mee contains chicken and prawns, but I used tempeh to keep things simple
- use vegetable stock or kombu dashi for flavour
- caramel sauce is optional, I like the colour it gives
- I actually prefer the thicker version of Hokkien Mee, but I could only get the thinner variation.
More noodle recipes to try:
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan KL Hokkien Mee 福建面
KL Hokkien Mee is by far one of my favourite 大炒 noodle dishes. This vegan version has thick yellow noodles, tempeh and cabbage smothered in a fragrant black sauce. Enjoy with crispy tofu and a side of chili sauce.
Ingredients
- 300 g Hokkien mee
- 50 g firm tofu thawed and diced
- 2 cloves garlic minced
- 150 g tempeh sliced
- 180 g Chinese cabbage sliced
- 1 cup vegetable stock/kombu dashi
- ½ tbsp light soy sauce
- 1 tbsp dark soy sauce
- ½ tbsp cooking caramel optional
- 1 tsp sugar
- ½ tbsp cornstarch
- MSG to taste
- white pepper to taste
Chili sauce
- 4 large red chilies chopped
- 1 garlic clove
- ½ tbsp lime juice more to taste
- salt and sugar to taste
Instructions
Chili sauce
- In a small blender, combine fresh chili, garlic and lime juice. Season with salt and sugar, then blend to get a smooth paste.
Noodles
- Squeeze all the liquid from the tofu, then dice it. Prepare the rest of your ingredients.
- In a large pan or wok with oil over medium-high heat, fry the tofu pieces until crispy golden brown. Remove from the pan and set aside.
- In the same pan, cook the tempeh on each side for 3 minutes, until browned. Add in garlic and cook for another minute. Add in cabbage, noodles, and vegetable stock. Season with all the sauces, then pour in cornstarch slurry. Stir to combine, and let simmer until the sauce has reduced to a thick consistency. Season with MSG and white pepper to taste.
- Transfer noodles to a serving plate. Top with fried tofu and serve immediately with chili sauce.
Video
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