A few weeks ago I created this recipe and my husband posted it on his facebook page. He has been requested for the recipe, so I thought I might as well include it in my blog in case anyone else out there is looking for a vegetarian pan mee recipe!
We bought these fresh pan mee noodles at the store, and then it was time to find a recipe! I had minimal luck finding a vegetarian pan mee recipe online, so I pieced together what I could and created my own based on one vegetarian and a few meat based recipes.
First, here is the photo. I’ll try to get a better one next time!
And the recipe!
Makes 2 BIG servings, or 3-4 small ones
350g fresh pan mee noodles
3 cups of veggie broth (I use vegan chicken flavored boullion cubes)
1 cup of finely chopped mushrooms or seitan
2 Tbs textured soy protein (the small granular type)
2 Tbs HOT water to rehydrate the textured soy protein
2 Tbs cornstarch
1/2 cup water
up to 1 Tbs soy sauce
up to 1 Tbs vegetarian oyster sauce (optional)
1 small onion, chopped
2-4 cloves garlic, minced
1 tsp minced ginger
Black pepper to taste
vegetable oil for sauteeing
Cook noodles as directed on package (for the fresh noodles I just boiled water and cooked noodles until almost tender)
In a small bowl combine the textured soy protein, soy sauce, and HOT water. Let sit for several minutes. If using salty seitan, start with only 2 tsp of soy sauce. If using mushrooms, use the whole Tbs. After it has cooled for a few minutes stir in the cornstarch and 1/2 cup water.
Saute onion until it starts to brown. Add garlic and ginger and cook for 1 more minute. Add seitan or mushrooms and saute, stirring to prevent sticking, until well cooked (mushrooms take longer than seitan). Add the textured soy protein mixture and black pepper to taste. Add the optional vegetarian oyster sauce if desired (if using a salty seitan it might make the mixture too salty). Mixture will be quite soupy. Cook over medium-low heat, stirring often. It will become thicker and slightly sticky due to the cornstarch. Taste and add more soysauce or veg. oyster sauce if desired.
Place noodles in bowls for serving. Add enough soup to just cover the noodles. Divide up the mince topping between the bowls, setting it on top of the noodles. Serve with a handful of fresh spinach, or some lightly steamed or sauteed green veggies of your choice.