Vegetable Hokkien Mee with Dark Soy

Name: Vegetable Hokkien Mee with Dark Soy
Prep time: 18 min
Cook time: 14 min
Total time: 32 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 24 oz (680 g) fresh yellow Hokkien noodles, at room temperature; 3 tbsp (45 ml) neutral oil (such as peanut or canola); 3½ oz (100 g) fried tofu puffs, cut in half; 5½ oz (150 g) fresh shiitake mushrooms, stems removed, caps sliced ¼ inch (6 mm) thick; 4 cloves (15 g) garlic, finely chopped; 1 medium (about 3.5 oz) (100 g) medium carrot, peeled and cut into thin half-moons; 10½ oz (300 g) choy sum, washed, cut into 2-inch (5 cm) pieces, stems and leaves kept in separate piles; 3 large (150 g) large eggs, lightly beaten with a pinch of salt-free whisking; 2 tbsp (30 ml) dark soy sauce; 1 tbsp (15 ml) light soy sauce; 1 tbsp (15 ml) vegetarian mushroom oyster sauce; 1 tsp (4 g) granulated sugar; ¼ tsp (½ g) ground white pepper; ¾ cup (180 ml) vegetable stock, hot or room temperature; 1 tsp (5 ml) toasted sesame oil; 3 tbsp (20 g) crispy fried shallots; 2 chilies (20 g) red chilies, thinly sliced (optional); 1 lime (65 g) lime, cut into 4 wedges (optional)

From the MyKitchenBank Kitchen

Glossy, caramel-dark wok-fried yellow noodles with crisp choy sum, shiitake, tofu puffs and softly scrambled egg, finished with crunchy fried shallots. A fully vegetarian take on the Malaysian street-food classic.

Prep: 18 min
Cook: 14 min
Total: 32 min
Makes: 4 generous servings (about 6 cups / 1.4 kg total)

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Ingredients

4 servings

For the stir-fry
24 oz (680 g) fresh yellow Hokkien noodles, at room temperature
3 tbsp (45 ml) neutral oil (such as peanut or canola)
3½ oz (100 g) fried tofu puffs, cut in half
5½ oz (150 g) fresh shiitake mushrooms, stems removed, caps sliced ¼ inch (6 mm) thick
4 cloves (15 g) garlic, finely chopped
1 medium (about 3.5 oz) (100 g) medium carrot, peeled and cut into thin half-moons
10½ oz (300 g) choy sum, washed, cut into 2-inch (5 cm) pieces, stems and leaves kept in separate piles
3 large (150 g) large eggs, lightly beaten with a pinch of salt-free whisking
For the sauce
2 tbsp (30 ml) dark soy sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) vegetarian mushroom oyster sauce
1 tsp (4 g) granulated sugar
¼ tsp (0.5 g) ground white pepper
¾ cup (180 ml) vegetable stock, hot or room temperature
To finish
1 tsp (5 ml) toasted sesame oil
3 tbsp (20 g) crispy fried shallots
2 chilies (20 g) red chilies, thinly sliced (optional)
1 lime (65 g) lime, cut into 4 wedges (optional)

Equipment (5)

14-inch (35 cm) carbon-steel wok, or 12-inch (30 cm) deep skillet
Wok spatula or large metal spatula
Large heatproof bowl for loosening the noodles
Small bowl for the sauce
Chef's knife and cutting board

Steps

Before you start

Have every ingredient chopped, measured and within arm's reach before you light the stove. Wok cooking moves too fast to prep as you go.
Use fresh, oiled yellow Hokkien noodles (the thick, round kind sold in the refrigerated section of Asian grocers). Dried or thin egg noodles will turn mushy or dry.
Use a 14-inch (35 cm) wok if you have one. If you use a skillet, choose a 12-inch (30 cm) or larger pan and expect to stir-fry a little longer.
Check that your oyster sauce is the vegetarian mushroom kind, and that your fried shallots are crisp and not stale.

1
Mix the sauce
- In a small bowl, stir together the dark soy sauce, light soy sauce, vegetarian oyster sauce, sugar, white pepper and vegetable stock (¾ cup / 180 ml) until the sugar dissolves.
- Set it next to the stove.
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Ready when: Sauce looks uniformly dark brown with no sugar granules at the bottom.
2
Loosen the noodles
- Place the noodles in a large heatproof bowl and cover with very hot tap water.
- Gently pull the strands apart with your fingers or chopsticks for about 1 minute, then drain well in a colander.
- Shake off as much water as you can.
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Ready when: Noodles separate easily into loose strands and feel dry on the surface, not slick with water.
Tip: Wet noodles steam instead of fry and dilute the sauce, so drain them thoroughly.
3
Prep the vegetables
- Halve the tofu puffs, slice the shiitake caps, chop the garlic, slice the carrot into thin half-moons, cut the choy sum into 2-inch (5 cm) pieces keeping stems and leaves in separate piles, and beat the eggs.
- Slice the chilies and lime wedges if using.
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Ready when: All ingredients are cut and grouped in bowls next to the stove.
Tip: Cut carrot slices thin (about ⅛ inch / 3 mm) so they soften in the short cooking time.
4
Sear tofu and mushrooms
- Heat the wok over high heat until it just begins to smoke, about 2 minutes.
- Add 2 tablespoons (30 ml) of the oil and swirl to coat.
- Add the tofu puffs and shiitake and stir-fry for about 4 minutes.
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Ready when: Mushrooms have released their water, shrunk and have browned edges; tofu is golden in spots.
Tip: Do not stir constantly. Let the mushrooms sit for 20–30 seconds between tosses to brown.
5
Cook the aromatics and stems
- Push the tofu and mushrooms up the side of the wok.
- Add the remaining 1 tablespoon (15 ml) oil, the garlic, and carrot, and stir-fry for 20 seconds until fragrant, then add the choy sum stems and toss everything together for about 2 minutes.
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Ready when: Garlic smells fragrant and is pale gold (not brown); choy sum stems are bright green and just starting to soften.
Tip: If the garlic darkens quickly, lift the wok off the heat for a few seconds.
6
Fry the noodles in sauce
- Add the drained noodles to the wok.
- Pour the sauce around the edge of the wok so it sizzles, then toss and fold continuously with the spatula for about 4 minutes, lifting the noodles from the bottom so they color evenly.
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Ready when: Noodles are an even deep mahogany brown, the liquid has been absorbed, and the noodles are tender with a slight chew; a few edges may caramelize.
Tip: If noodles stick or scorch before the sauce is absorbed, add 2 tablespoons water and keep tossing.
7
Add the egg
- Push the noodles to one side of the wok.
- Pour the beaten eggs into the cleared space and let them set for about 15 seconds, then scramble into large curds for about 30 seconds.
- Fold the eggs into the noodles.
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Ready when: Egg curds are fully set with no liquid egg visible (160°F / 71°C).
Tip: Lower the heat slightly if the egg browns before it sets.
8
Wilt the leaves
- Add the choy sum leaves and toss for 30–45 seconds, until they wilt but stay bright green.
- Turn off the heat, drizzle with the sesame oil and toss once more.
- Taste and add a splash of light soy if you want it saltier.
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Ready when: Leaves are glossy, wilted and still bright green.
Tip: Add the sesame oil off the heat; it burns and turns bitter over high heat.
9
Garnish and serve
- Divide the noodles among 4 warm plates or bowls.
- Top each with the crispy fried shallots and sliced chilies, and serve right away with a lime wedge to squeeze over.
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Ready when: Noodles are steaming, glossy and topped with crisp shallots.
Tip: Add the fried shallots at the table so they stay crunchy.

Good to know

Tips

Keep the heat high and the wok moving. The slightly smoky 'wok hei' flavor comes from fast, high-heat cooking.
Dark soy sauce is mainly for color and a molasses-like sweetness, so don't replace it with more light soy or the dish will be too salty and pale.
Avoid overloading the pan. If your stove is weak, cook the dish in two batches of half the amounts.
Loosening the noodles in hot water also removes the oily coating that can taste stale.

Make ahead

"The sauce can be mixed and refrigerated up to 3 days ahead, and the vegetables can be cut and refrigerated up to 1 day ahead. Cook the noodles just before serving for the best texture."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days. Freezer: not recommended, as the noodles turn soft and the vegetables watery. Reheat in a hot wok or skillet with 1–2 tablespoons water for 2–3 minutes, tossing, until steaming hot throughout (165°F / 74°C). Add fresh fried shallots after reheating."

Substitutions

choy sum → baby bok choy or gai lan (Chinese broccoli). Cut baby bok choy into quarters; gai lan stems may need 1 extra minute.
fresh yellow Hokkien noodles → fresh udon noodles. The texture is chewier and the color paler, but they stir-fry well; rinse in hot water to loosen first.
fresh shiitake mushrooms → cremini or oyster mushrooms. Slice to the same thickness and cook until browned.
large eggs → extra-firm tofu, crumbled (about 5 oz / 140 g). For a vegan version, also check that the noodles are egg-free.