Vegan Bak Chor Mee
Create your own taste sensation with this recipe for vegan Bak Chor Mee and take your tastebuds on a trip!
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
This Bak Chor Mee recipe is a tasty dish using chewy noodles tossed in a sesame, soy and stewed mushroom sauce. It’s topped with a sunflower mince mixture made up of beansprouts, coriander, spring onions and chopped red chilli.
What is in Bak Chor Mee?
Bak Chor Mee is a hearty staple in Singapore. It’s usually made up of dry noodles, minced pork (or in this case, vegan sunflower mince) and braised mushrooms.
In the following recipe, we toss the stringy rice noodles in a sweet soy-based sauce which compliments the mince mixture perfectly.
‘Bak Chor’ translates to minced meat and ‘mee’ means noodles.
There are lots of different variations of this dish. Sometimes it’s made in more of a broth and with thicker, chewier noodles (like udon) but in this recipe, we simply use this satisfying sauce to toss thinner rice noodles in.
What is sunflower mince?
Sunflower mince is a meat substitute made from sunflower seeds.
100 grams of sunflower mince has 53 grams of protein in it, which is a staggering amount of protein in comparison to tofu, which has 12.6 grams of protein per 100 grams. It’s full of fibre too so it’s a healthy meat alternative.
To make the mince, the raw seeds are pressed for sunflower oil and what’s leftover is used to make sunflower mince.
This process is very sustainable, as there’s no waste leftover at all. The husk (the coating on the seeds) is used to create biothermal fuel, which gives energy to households, so every part of the sunflower seed is used.
Recipe variations
You can use standard vegan mince instead of sunflower mince.
If you wanted to use an alternative vegan mince, we’d recommend brands such as Beyond Meat, Meatless Farm and Moving Mountains.
Total Time: 1 hour 10 minutes
Prep Time: 40 minutes
Cook Time: 30 minutes
Calories: 286
Servings: 4
Rating:
Total Time: 1 hour 10 minutes
Calories: 286
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the noodle sauce
- 7.5 7.5 g dried shiitake mushrooms
- 1 1 tsp soy sauce
- 0.25 0.25 tsp mirin
- 0.25 0.25 tbsp sesame oil
- 60 60 ml boiling water
- 0.25 0.25 tsp coconut sugar
- 0.25 0.25 tbsp tomato ketchup
- For the mince
- 0.25 0.25 tbsp sesame oil
- 60 60 ml vegetable stock
- 0.5 0.5 tbsp soy sauce
- 18 18 g sunflower mince
- 0.25 0.25 tbsp vegan Worcestershire sauce
- 0.25 0.25 tsp cornflour
- 0.25 0.25 tsp water
- For the dish
- 25 25 g beansprouts
- 100 100 g rice noodles, cooked
- 1 1 sliced spring onions
- 0.5 0.5 red chillies, sliced
- 0.25 0.25 handful coriander leaves, roughly chopped
Method
- 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 them 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 a boil, turn down to simmer for 5 minutes.
- Next for the mince, add the sesame oil, sunflower mince, vegetable stock, vegan Worcester sauce and soy sauce to a pan over medium heat, and 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.
- Slice the shiitake mushrooms and add them to a frying pan with the sesame oil and beansprouts. Fry on high heat for 2-3 minutes, add these to the mince and mix well.
- 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 minced mixture, coriander, spring onions and red chilli.
Each 207g serving provides:
8.8g Fat, 1.3g Saturates, 38g Carbohydrate, 4.6g Sugars, 6g Fibre, 14g Protein, 3g Salt.
Hungry for more? Take your tastebuds on tour with these incredible vegan street food recipes!
