Quick & Flavorful: Vegan Hokkien Noodles Ready in 30 Minutes
Sydney, Australia – A comforting adn flavorful meal is now within easy reach with a new recipe for vegan Hokkien noodles, achievable in just 30 minutes. The dish, shared by Hetty Lui McKinnon, offers a quick weeknight dinner solution packed with vegetables and adaptable to pantry staples.
This recipe addresses the demand for accessible and satisfying plant-based meals. Hokkien noodles, traditionally a Chinese-Malaysian dish, are gaining popularity for their versatility and appetizing umami flavors. This vegan adaptation broadens the appeal, offering a convenient option for those seeking a meat-free alternative without sacrificing taste or speed.The recipe calls for thick Hokkien noodles, stir-fried with a medley of vegetables like green cabbage, bean sprouts, and mushrooms – options include brown mushrooms, a wild mushroom mix, or rehydrated shiitake mushrooms. A flavorful sauce, built on vegetable stock (or even water), thickened with cornflour, coats the noodles, creating a satisfyingly saucy texture.
For those without vegetable stock, the recipe suggests using water as a substitute, highlighting its adaptability.The finished dish is best served with a side of sambal, a South-East Asian chilli paste, for an added kick.
The recipe was posted on August 29, 2025.
