Our Favourite Vegan Hokkien Mee Recipes
This vibrant and comforting Singaporean noodle dish isn’t traditionally vegan, but with a few careful alterations whilst still paying homage to the dish, you can have your plant-based noodles and eat them (Or whatever the saying is…).
As plant-based people, we know it can be tough to recreate some of our old favourite dishes as vegan, but fear not, we’re here to help.
What is Hokkien mee?
Hokkien mee is a rich stir-fried rice-noodle and egg-noodle dish from Southeast Asia, named after the World War II sailors from China’s Fujian (Hokkien) who worked in Singaporean noodle factories in the late 1940s. The dish is popular in Indonesia, Malaysia and South Thailand with subtle variations, but is most widely-famed for its original Singaporean rendition.
The colloquial name ‘Hokkien prawn mee’ refers to the dish’s original (and not-so-hidden) ingredient of prawns, but we think the combination of vegetable stock, sesame oil and light and dark soy sauce packs just as much flavour, especially with a hearty squeeze of lime. The dish can be served with udon cakes or vegan ‘fish’ cakes and plenty of stir-fried vegetables like choy sum, bean sprouts and wombok.
Vegan Hokkien mee recipes
Here are some of our favourite vegan Hokkien mee recipes to try at home:
We love this recipe from Happy Cow, and it’s perhaps the closest to the dish's original flavour profiles as the recipe calls for vegan lobster slices. So if you feel like a decadent dinner and going all out, this is the one for you.
The use of udon cakes in this recipe from Best of Vegan makes for an even more filling meal. It’s sure to be a recipe you’ll repeat for all your nearest and dearest.
Photo credits: Best Of Vegan
This recipe from Living Gracefully also makes for a delicious and satisfying bowl of vegan Hokkien mee that promises to become a firm favourite in your household.
By Fabian Jackson
Fabian is one of our lovely Content Marketing Assistants who loves writing almost as much as he loves coffee, old episodes of Escape to the Country (no judgement here), and cooking up a storm in his kitchen.