Singapore Hokkien Noodle

Overall rating: 0 Ratings     Recipe added by EPACS
Category (vegan): Malaysian , Chinese , Pasta Noodle
Serving Size:
Recipe Servings4
Prep Time:
Recipe Prep time20 mins
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Singapore Hokkien Noodle


400 gram laksa noodle
200 gram yellow noodle
500 gram mung bean sprouts
1/2 block tofu (option as egg replacement)
3 teaspoon instant vegetarian soup mix
2 teaspoon cooking wine
2 teaspoon light soy sauce
2 teaspoon lime juice
1/2 teaspoon sesame sauce
100 gram mushroom
100 gram vegetarian lobster slice
6 pieces vegetarian layer meat
3 teaspoon cooking oil
300 milliliter water


First pan fry laksa noodle and yellow noodle, and set aside.

Fry the vegetarian lobster slices, vegetarian layer meat, and mushroom.

Add water. Then add the instant vegetarian soup, cooking wine, and oil.

When the soup is boiling, add tofu (option as egg replacement).

Add laksa and yellow noodle into the mixture. Add vegetarian lobster slice and mushroom lean meat, and mix together. Add lime juice and vegetarian layer meat.

Finally add sesame sauce, and it's ready to serve.

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