Thursday, February 6, 2014

Recipe: Vegetarian "Hakka Mee" Noodles

During Chinese New Year, it is easy to overindulge, especially with all the good food and various CNY cookies available. Hence it is common practice for many to eat vegetarian meals to clean out their stomachs after all the heavy eating.

Vegetarian Hakka Mee Noodles

Hakka Mee is a simple, flavorful dish that we enjoy often for lunch. For the first day of CNY, I made a vegetarian version, using the same noodles (Cintan brand non-fried broad noodles) as well as several auspicious vegetables (see meanings of each ingredient here) such as Chinese mushrooms, leeks, carrots, wood ear fungus and Chinese cabbage leaves. 

Hubby, who loves Hakka mee, commented that this tasted as good as the meat version. :) I was happy to hear that! This vegetarian version took me under 15 minutes to prepare and cook - so quick yet so delicious! I served it with some of my homemade pickled green chilies. This is definitely something I would make to eat again in future. 


And for dessert, Hubby served some vanilla ice cream with raspberries and grated white chocolate.Red to symbolise "good luck" during CNY :)




Vegetarian "Hakka Mee" Noodles
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 2

Ingredients
3 pieces non-fried broad noodles (Cintan brand)
4 chinese mushrooms, sliced thinly
4 cloves garlic, finely chopped
2 tbsp oil
2 pieces mok yee (wood ear fungus), sliced
1 leek, sliced into 2 inch lengths at an angle
2 Chinese cabbage leaves, sliced thinly
1/2 carrot, cut into thin rounds
100 ml water
1 tsp light soy sauce
2-3 tbsp mushroom sauce

To serve
Pickled green chilies (recipe here)


1. In a pot of lightly salted boiling water, cook noodles about 2 mins (80% cooked). If unsure, it is better to undercook the noodles at this point and then cook it fully to al dente in Step 4.

2. In a wok over medium high heat, add oil and garlic and stir fry for about 2 minutes until lightly browned. Add mushrooms and mok yee and stir fry for a further minute.

3. Then, add Chinese cabbage and the ends of leeks (white part only), stir fry for 1 minute, then add the water and bring to the boil. Season with light soy sauce and mushroom sauce and allow to braise for about 3-4 mins.

4. Then, add the leeks (green parts) and carrots as well as the partially cooked noodles (from Step 1) and cook for a further 1 1/2 minutes, stirring occasionally for the sauce to coat the noodles. Taste and season with more soy sauce/salt, as necessary. Serve with pickled green chilies.


Got these plates from my Grandma:)



If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)

9 comments:

  1. Hi, Just feasting on the CNY dishes with my eyes was scary enough what more to indulge in it. Honestly, I didn't enjoy the food I prepared at my MIL's place during CNY. I would love this kind of vegetarian food given a choice. I'll cook this in a day or two after I enjoy my Lap Mei Fan.....

    ReplyDelete
  2. Somehow the dessert caught my attention >_<

    ReplyDelete
  3. nice vegetarian recipe! i should do a no-meat day tomorrow, i think! :D

    ReplyDelete
  4. Good idea, need to give the digestive system a break after all the good food.

    ReplyDelete
  5. I crave vegetables if I have had a lot of heavy food. This would be a great idea! :D

    ReplyDelete
  6. I love hakka noodles and this vegetarian version is perfect for my hubby as he doesn't take meat.

    ReplyDelete
  7. My mother love to cook this dish using the same method of yours. Simple delicious.

    ReplyDelete

Please drop any comments or questions you may have here. Thank you so much for reading!

LinkWithin

Related Posts Plugin for WordPress, Blogger...