Bak Chor Mee

Servings: Serves: 4

Nutritional Information:

Per serving (207g)

Calories 286, Fat 8.8g, Saturates 1.3g, Carbohydrate 38g, Sugars 4.6g, Fibre 6g, Protein 14g, Salt 3g




Firstly, to make the noodle sauce, add the
shiitake mushrooms to the boiling water
and leave to soak for 30 minutes, remove the
mushrooms and keep to the side for later.
Add the mushroom stock, soy sauce, coconut
sugar, mirin, tomato ketchup and sesame oil
to a pan and bring to the boil, turn down to
simmer for 5 minutes.


Next for the mince, add the sesame oil,
sunflower mince, vegetable stock, Worcester
sauce and soy sauce to a pan over a medium heat, leave to cook until the mince has rehydrated and nearly all the liquid is
absorbed. Then add the cornflour and water
and mix in until the cornflour has cooked out
and the mince has thickened. Then slice the
shittake mushrooms and add them to a frying pan with the sesame oil and beansprouts, and fry on a high heat for 2-3 minutes, add these to the mince and mix well.


Next to finish the dish, heat the noodle sauce in a saucepan, add the rice noodles and mix well to coat the noodles, split the rice noodles between four dishes, then top with the mince mixture, coriander, spring onions and red chilli.


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