KL Hokkien mee ‘福建炒面’😍- a must try noodle dish when you visit Kuala Lumpur, Malaysia. It is normally made with yellow thick noodles & can be saucier or drier. If you can’t find ‘lomi’ or yellow noodles at the store, udon is the next best sub. I made mine saucy, so get your napkins ready while you slurp up the noodles😋
Recipe (yields 3 servings)
Credit @woon.heng
🌱Ingredients:
~ 3 frozen *udon cakes
~ 14oz of firm tofu (pressed) or store-bought fried tofu
~ 1 cup chopped cabbage
~ 1 cup chopped Gai Lan (or sub with broccolini)
~ 1 tablespoon finely chopped garlic
~ oil for cooking, salt to taste
~ sambal for serving
🌱Sauce: 2.5 tablespoons dark soy sauce, 3 teaspoons light soy sauce, 2 cups of veggie stock
✅Slice about 10oz of tofu into rectangles & the rest into tiny cubes. Then, pan-fry tofu rectangles with a drizzle of oil until golden brown, season with salt & set aside. Using the same pan, add a little more oil & cook tofu cubes until crispy & season with salt – these will be saved as toppings.
✅Cook frozen udon in boiling water for 2 mins to loosen up the strands. Drain & set aside
✅In a heated non-stick pan with 1 tablespoon oil, sauté garlic until fragrant.
✅Add in veggies, noodles, tofu rectangles, sauce & continue to cook by stirring continuously until the sauce is reduced to almost half & veggies are cooked through. Season accordingly, if needed.
✅Turn off heat, add in seasoned tofu cubes & give it a good stir until well combined. Serve warm with a side of sambal.
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