This is in fact a variation for vegetarians on the popular Mee Goreng, a beef noodle dish sold by Indian street vendors in Singapore. I have used tofu as the main ingredient as it’s the perfect alternative to meat and is an excellent source of micronutrients. Tofu is also a versatile ingredient and its neutrality allows it to absorb the flavours of the dish. In this recipe I have included other vegetables such as Chinese & oyster mushrooms as well as crunchy greens and beansprouts. Serve with a few wedges of a lemon as the juice will provide acidity to cut through any greasy notes. If you are unable to get freshly made egg noodles, the dried version is perfectly acceptable.
- 1 tablespoon of Nonya Secrets Surani Sauce
- 225g fresh or dried yellow noodles
- 100g fresh beansprouts
- 100g mixed vegetables, of your choice
- 1 x 3in piece of tofu, cut into cubes and deep fried
- 4 tablespoons of vegetable cooking oil
- 2 tablespoons of chopped onions
- 1 teaspoon of dark soy sauce
- 1 tablespoon of tomato ketchup
- 1 green and 1 red chilli thinly sliced
- 1/2 lemon, cut into wedges
- Chopped spring onions
Before you start cooking, all the ingredients will have to be chopped and prepared as they will be added in quick succession once cooking begins.
Heat 2 tablespoons of vegetable oil in a preheated wok and once it starts to smoke, add the noodles and keep stirring to prevent sticking. Stir fry the noodles until they are slightly charred at the edges to give it a smoky flavour. Remove from the wok and transfer onto a dish. Clean the wok and reheat.
Add the remaining cooking oil into the cleaned and heated wok and then add chopped onions. Let the onions brown a little before adding the Surani Sauce. Keep stirring to prevent sticking and then add your vegetables, the sugar snaps first followed by choi sum and mushroom. Mix well and then season with tomato ketchup and soy sauce.
When the vegetables are cooked through, add the noodles and mix well. Finally add the fried tofu and beansprouts. Cook for another minute, just to wilt the beansprouts slightly, then transfer onto a serving dish and garnish with spring onions, freshly cut chillies and lemon wedges.