I’m making my meat-free version of Bak Chor Mee, a hawker-style dish consisting of noodles tossed in flavourful sauce, topped with minced meat, meat and more meat!

Since becoming a vegetarian in (Oct) 2019, I’ve tried to make meat-free versions of my favourite dishes.

Here are the basic components needed for the dish:

Noodles - use your favourite noodles, I’m using dried egg-noodles from my pantry stash. Cooked according to the package instructions.

Minced “meat” - I’m using a plant-based mince. Cooked in sesame oil and seasoned with garlic powder, light soy sauce and pepper.

Sliced “meat” - this is also a plant-based version available at the frozen food section. I simply sauté this with light soy sauce and pepper.

Homemade crispy fried shallots and its oil reserved for the sauce.

Chili garlic - I’m using a store bought version. Makes life easier and equally yummy!

Mushrooms cooked in soy sauce - the main flavour component to this dish.

Greens - I’m using cabbage shoots (“choy tam”). I blanch the veggies in salted boiling water.

Start by making the mushrooms in soy sauce:
10 Shiitake mushrooms, sliced
1.5 cups water / vegetable stock
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp brown sugar (this is a must to bring balance to the flavours)

Place all the ingredients above in a pot and gently simmer till the mushrooms are cooked and the sauce becomes thick and stew-like. This should take about an hour or so. Set aside.

Prep all the other components before assembling the noodles.

To assemble:
Start by adding 2 tbsp of the mushroom sauce, 1 tsp of the chili garlic oil, 1 tsp of the shallot oil and 1 tsp of soy sauce to the bowl you’re serving your noodles in.

In some salted boiling water, cook the noodles till preferred doneness, drain and add the cooked noodles (plus 2 tbsp of cooking water) to the prepared bowl. Toss to coat noodles with the sauce.

Next, top the hot noodles with your plant-based meats, blanched greens, the mushrooms and a sprinkling of crispy fried shallots. Serve immediately