Vegan Konnyaku Mee Hailam

A simple Malaysian dish made healthy with fresh local vegetables, replacing regular yellow mee with the famous zero-calorie, zero-carb noodle from Japan, and using tomato puree, nutritious blackstrap molasses and homemade shiitake mushroom stock for a flavourful gravy that is free of cornstarch. #nutrifest
Vegan Konnyaku Mee Hailam
A simple Malaysian dish made healthy with fresh local vegetables, replacing regular yellow mee with the famous zero-calorie, zero-carb noodle from Japan, and using tomato puree, nutritious blackstrap molasses and homemade shiitake mushroom stock for a flavourful gravy that is free of cornstarch. #nutrifest
Cara Memasak
- 1
Remove konnyaku noodles from bag and briefly rinse under running water with a sieve. Set aside to drain.
- 2
Place cooking oil in a frypan and allow to warm up on medium heat.
- 3
Remove water from mushrooms. This will be your mushroom stock. Slice mushrooms with scissors and leave aside.
- 4
Mix mushroom stock with tomato puree, blackstrap molasses, soy sauce and sugar. This will be your Hailam sauce. Set aside.
- 5
Place onion and garlic in pan and fry for 3-4 minutes or until they begin to brown around the edges.
- 6
Add in kailan stems and carrot and stir-fry for 1 minute. Follow up with bell pepper, cabbage, tofu and mushroom. Stir-fry for 1 minute. Follow up with kailan leaves. Stir-fry for 1 more minute.
- 7
Put in konnyaku noodles and optional cili padi. Pour Hailam sauce evenly over the noodles. Stir noodles around sauce and ingredients for 1-2 minutes.
- 8
Remove pan from heat and serve immediately.
Cooksnap
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