INGREDIENTS

VEGAN KL Hokkien Mee

• 440g Udon noodles packet

• 450g firm tofu

• Salt

• 2 cups cabbage, finely chopped

• 2 bunches broccolini, stems chopped

• 2 garlic cloves, minced

• 4 tbsp dark soy sauce

• 3 tbsp soy sauce

• 2 cups vegetable stock

METHOD

• Cook udon noodles as per packet instructions and set aside

• Slice a quarter of the tofu into rectangles and the remainder into small cubes. Cook the tofu cubes in a fry pan on medium heat with a handful of salt and oil. Set aside

• Bring fry pan back to heat with some oil and brown tofu rectangles.

• Add in cabbage, broccolini, garlic, noodles, dark soy sauce, soy sauce and vegetable stock. Cook until sauce begins to thicken

• Place in a bowl and top with tofu cubes.