Vegan Rice Noodle Stir-Fry (Mee Hoon Goreng)
Thin rice noodles stir-fried with vegetables in a savoury, lightly sweet sauce. Mee hoon goreng is the quick Malaysian noodle dish, light and satisfying, ready in one wok in minutes.
By Farah
· January 2025
Prep 10 min · Cook 20 min ·
Makes 4 · 245 kcal per serving
Contains Soya Allergen detail ↓
This recipe is a perfect solution for busy days when you want a healthy, delicious, and satisfying meal without spending hours in the kitchen.
Packed with flavorful tofu, fresh bok choy, and crunchy bean sprouts, all coated in a savory sauce with just the right amount of spice, this dish is as wholesome as it is simple to prepare. It’s a one-wok wonder that’s ready in under 30 minutes, making it ideal for weeknight dinners or a quick lunch.
Let’s cook
Ingredients
- 150 g thin rice vermicelli
- 2.5 tbsp dark soy sauce
- 1.5 tbsp mushroom sauce
- 1 tbsp chilli sauceoptional
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 2 shallots
- 3 garlic cloves
- 2 tbsp chilli pasteoptional
- 200 g firm tofu
- 3 bunches of bok choy
- 50 g bean sprouts
- oil for stir-fry
Soak rice noodles
Place rice noodles in room-temperature water and soak until soft (approximately 10 minutes).
Prepare the sauce
Mix dark soy sauce, mushroom sauce, chili sauce (optional), and white pepper in a bowl. Set aside.
Prepare aromatics
Roughly chop shallots and garlic. You can pound them in a mortar and pestle, slice thinly, or use a food processor.
Prepare tofu
Cut firm tofu into small pieces.
Prepare vegetables
Chop bok choy, separating the stems from the leaves (stems take longer to cook).
Stir-fry tofu
Heat oil in a wok. Stir-fry tofu until lightly charred, then remove from the wok and set aside.
Sauté aromatics
Add more oil to the wok. Sauté chopped shallots and garlic until fragrant.
Add chilli paste (optional)
Add chilli paste. If you prefer less spice, you can omit this step.
Add stir-fry sauce mix
Pour the stir-fry sauce mixture into the wok. Rinse the sauce bowl with a little water and add it to the wok for extra liquid.
Add the noodles and bok choy stems
Add the soaked noodles and bok choy stems to the wok. Stir-fry and, if the noodles feel hard, add water gradually until they are soft.
Add bok choy leaves, bean sprouts and tofu
Once the noodles are cooked, add bok choy leaves, bean sprouts, and the cooked tofu. Toss everything together in the wok.
Garnish and serve
Garnish with chopped fresh chilies and a slice of lime before serving.
No talking. Just the making.
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Nutrition
An estimate per serving, from the ingredients listed.
Percent daily values based on a 2,000 calorie diet. Values vary with the brands you use.
Notes
Ready to try this delicious recipe? Gather your ingredients and get cooking! Don’t forget to share your creations with me, tag me on social media or leave a comment below to let me know how it turned out.
Questions
Can I use other vegetables?
Yes! This recipe is very flexible. You can add carrots, bell peppers, mushrooms, or snap peas depending on what you have on hand.
How long will leftovers last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water (if needed) to revive the flavors.
How do I prevent thin rice noodles from becoming mushy and broken?
To avoid mushy or broken noodles, soak them in room-temperature water (not hot) for about 10 minutes until they are soft. When stir-frying, add a splash of water and cook gently. This method ensures the noodles stay intact and retain their texture.
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