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KL Hokkien mee by @woon.heng ❤️
Full recipe below ⬇️

This is a very popular and delicious stir-fried noodle dish in Malaysia. It’s an inexpensive but satisfying meal that you can find at many Chinese eateries around KL.

Recipe (yields 3 servings)⁣⁣
3 servings frozen udon (thawed to room temp) or fresh yellow noodles⁣
7oz firm tofu (pressed)⁣, sliced⁣
4oz Konnyaku slices (optional)⁣
3oz sliced mushrooms (I used King Oyster)⁣
2 cups chopped cabbage⁣⁣
2 cups chopped YuChoy⁣
2 tablespoons finely chopped garlic⁣⁣
oil for cooking⁣
Sauce: ⁣
3 tablespoons Dark Soy Sauce ⁣
2 cups of water ⁣
2 cups of veggie stock ⁣

1. In a heated non-stick pan with 3 teaspoons oil, pan-fry tofu slices until golden brown, then continue to sauté mushrooms for about 1 minute. Set aside. ⁣
2. Using the same pan, add another tablespoon of oil and sauté garlic until aromatic.⁣
3. Add in the water, veggie stock, Dark Soy Sauce, and bring the mixture to a boil.⁣
4. Place in the noodles and rest of the ingredients (except vegetables), then place a lid over and lower heat to simmer until the sauce is reduced to half.⁣
5. Remove the lid and add in the vegetables, then toss to combine. Let the veggies cook for another minute until tender. Season accordingly.⁣
6. Turn off the heat and serve warm with a side of sambal or chili sauce.⁣
Note: Sauce will thicken slightly once it’s cooled down & adjust stock or water accordingly if using different types of noodles. ⁣
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