Malaysian Hokkien Mee
Malaysian Hokkien Mee
Ingredients
- 400 g yellow noodles, or pre-cooked ramen noodles
- 400 g tender/semi-firm tofu, sliced
- 2 cloves garlic, chopped
- 200 g cabbage, broken into small pieces
- 1 onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon vegan oyster sauce
- 4 tablespoons dark soy sauce
- 100 g smoked tofu, diced into 1cm wide pieces
- as needed oil, for stir-frying
Instructions
- 1
If using pre-cooked ramen noodles, place them in a heatproof bowl and soak them in hot water for 3 minutes until they begin to loosen. Use chopsticks to fully separate the noodles, then drain the water thoroughly.
⏱️ 3 min
- 2
In a small bowl, combine the soy sauce, vegan oyster sauce, and dark soy sauce. Mix well and set aside.
⏱️ 2 min
- 3
Heat a wok over high heat until it is very hot. Add a generous amount of oil to coat the bottom of the wok.
⏱️ 1 min
- 4
Add the diced smoked tofu to the hot wok and pan-fry, stirring occasionally, until most sides are golden and crispy. This should take about 3-4 minutes.
⏱️ 4 min
- 5
Remove the crispy smoked tofu from the wok and set it aside.
⏱️ 1 min
- 6
Add the sliced tender/semi-firm tofu to the wok and pan-fry until both sides are golden and crispy. This will take about 3-5 minutes.
⏱️ 4 min
- 7
Push the crispy tofu to one side of the wok. Add the chopped garlic and sliced onion to the empty side of the wok and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 8
Add the broken cabbage pieces to the wok and stir-fry for 1 minute until the cabbage turns greener and softens slightly.
⏱️ 1 min
- 9
Add the prepared noodles and the mixed sauces to the wok. Using chopsticks or tongs, continuously mix and toss the noodles for 2-3 minutes until all the sauce is absorbed by the noodles and they are evenly coated.
⏱️ 3 min
- 10
Serve the Malaysian Hokkien Mee immediately, topped with the crispy smoked tofu.
⏱️ 1 min
Kitchen Tools
Malaysian Hokkien Mee
- 400 g yellow noodles, or pre-cooked ramen noodles
- 400 g tender/semi-firm tofu, sliced
- 2 cloves garlic, chopped
- 200 g cabbage, broken into small pieces
- 1 onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon vegan oyster sauce
- 4 tablespoons dark soy sauce
- 100 g smoked tofu, diced into 1cm wide pieces
- as needed oil, for stir-frying
Instructions
- 1
If using pre-cooked ramen noodles, place them in a heatproof bowl and soak them in hot water for 3 minutes until they begin to loosen. Use chopsticks to fully separate the noodles, then drain the water thoroughly.
⏱️ 3 min - 2
In a small bowl, combine the soy sauce, vegan oyster sauce, and dark soy sauce. Mix well and set aside.
⏱️ 2 min - 3
Heat a wok over high heat until it is very hot. Add a generous amount of oil to coat the bottom of the wok.
⏱️ 1 min - 4
Add the diced smoked tofu to the hot wok and pan-fry, stirring occasionally, until most sides are golden and crispy. This should take about 3-4 minutes.
⏱️ 4 min - 5
Remove the crispy smoked tofu from the wok and set it aside.
⏱️ 1 min - 6
Add the sliced tender/semi-firm tofu to the wok and pan-fry until both sides are golden and crispy. This will take about 3-5 minutes.
⏱️ 4 min - 7
Push the crispy tofu to one side of the wok. Add the chopped garlic and sliced onion to the empty side of the wok and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 8
Add the broken cabbage pieces to the wok and stir-fry for 1 minute until the cabbage turns greener and softens slightly.
⏱️ 1 min - 9
Add the prepared noodles and the mixed sauces to the wok. Using chopsticks or tongs, continuously mix and toss the noodles for 2-3 minutes until all the sauce is absorbed by the noodles and they are evenly coated.
⏱️ 3 min - 10
Serve the Malaysian Hokkien Mee immediately, topped with the crispy smoked tofu.
⏱️ 1 min