Vegetarian Mee (Noodles) Mamak Spaghetti Recipe

I used spaghetti to replace the normal yellow noodles. Actually spaghetti would be a better choice compare to the yellow egg noodles. Mee Mamak is very popular in Indian Muslim restaurant in Malaysia. I have used egg in the recipe below but you can opt out from using it if you don’t take eggs. You can use some deep fried tau kee to garnish the Mamak Mee and also to give it an extra crispy texture.

Ingredient
Spaghetti, 1 bowl, (boiled and cooked)
Tomato sauce, 2 table spoons
Chilly sauce, 2 table spoons
Shallots, 3 pips, cut into slices
Egg, 1 pc
Tomato, 1 pc, cut into slices
Salt to taste
Light Soya Sauce, 1 table spoon
Dark Soya Sauce, ½ teaspoon
Bean sprout (taugeh, optional), ½ cup

Heat up wok, add a little vegetable oil and sauté shallots until golden brown and crispy. Add in the spaghetti and stir fry for a short while. Put in the chilly sauce, tomato sauce, salt to taste, light soya sauce and dark soya sauce. Crack the egg and add in to the mee. Fry thoroughly under high heat. Put in the beans sprout. Fry for a short while. Garnish with cucumber slices and serve.

Vegetarian Fried Tomato Organic Bihun (Rice Vermicelli) Recipe

My aunt gave me a pack of organic vermicelli (bihun) which is suppose to have high fibre content, no preservatives, no additives and no coloring. Anyway, I find that more people are into eating organic food nowadays mainly due to health reason. This organic bihun has a firmer texture than ordinary vermicelli. Therefore before frying them, I have to soak it in water a little longer than normal bihun. I find that organic vermicelli do not turn soggy easily, which makes it easier to handle during frying or cooking.
Instead of frying it with dark soya sauce, I thought why not try something different. I have added eggs and shallots to this dish but you can omit these ingredients if you don’t take them. Here is my recipe for Vegetarian Fried Tomato Organic Bihun (Rice Vermicelli)

Ingredients
Organic Vermicelli, ½ a packet, soak in water until soft
Tomato Sauce, 7 table spoons
Vegetarian Oyster sauce, 1 table spoon
Shallots (optional),3 pcs, sliced
Eggs (optional), 1 pc
Sawi (vegetable, you can use any leafy vegetable), 1 bunch, cut into 1” length
Cabbage, 3 large leaves, cut into small strips
Tomato, 1 pc, cut into 4
Salt to taste

Heat up wok and put in some vegetable oil. Fry the sliced shallots until golden brown. Add in the vermicelli and fry for a short while. Put in the tomato sauce, vegetarian oyster sauce, sawi, cabbage and tomato. Fry for a short while. Add in the eggs and salt to taste. Garnish with parsley and serve while still hot!

Vegetarian Penang Fried Kueh Teow (Flat rice noodles) Recipe - 2nd Version

This is one of The Pearl of Orient, Penang famous hawker food. The fried kueh teow sold by Penang hawkers are normally non-vegetarian type as they have cockles, lard and prawns in it. So, for a vegetarian version, it is not possible to get the same taste as the non vegetarian ones. Penang Char Keuh Teow is lighter in colour and drier than southern version. However, taste wise, it is actually up to the person’s preference!

Ingredients
Kueh Teow (Flat noodles), 1 rice bowl
Soya sauce, 2 table spoons
Dark Soya Sauce, ½ teaspoon
Vegetarian Oyster sauce, 1 tablespoon
Egg, 1 pc
Salt to taste
Chilli Paste to taste
Fu Chuk, 2 pcs, cut into small slices
Vegetable oil, 2 table spoons
Pepper, a dash
Garlic (optional), 1 table spoon
Bean sprout (taugeh), ½ bowl

Heat up wok and put in the vegetable oil. Sautéed garlic until fragrant and add in the kueh teow. Fry for a short while then add in the soya sauce, dark soya sauce, vegetarian oyster sauce, salt, chili and pepper. Fry thoroughly then add in the eggs and fu chuk. Lastly, put in the bean sprout and stir until it is cook a little so that it will remain crunchy.

Vegetarian Organic Bihun (Rice Vermicelli) in Fragrant Gravy Recipe

This is a very versatile recipe and it is a very suitable meal at anytime, no matter if it is a hot or cold day! I never grew tired of eating bihun (rice vermicelli) and organic bihun is full of natural fibers. No bleach is used to in organic bihun, which explain its brown appearance. Stay healthy and eat nutritious organic bihun!

Ingredients
Organic Bihun (Rice Vermicelli), 1 rice bowl, soak in water until soft
Soya Sauce, 2 table spoons
Dark Soya Sauce, ½ teaspoon
Vegetarian Oyster sauce, 1 table spoon
Shallots (optional), 3 pcs, slice and deep fried until crispy
Sesame oil, 1 teaspoon
A little corn starch mix with water
Vegetable oil, 1 table spoon
Eggs (optional), 1 pc
Salt to taste

Heat up wok and add in a little vegetable oil. Put in the bihun, soya sauce, dark soya sauce and vegetarian oyster sauce. Fry until it has nice aroma, then add in the eggs and sesame oil. Stir fry for a short while or until egg is cooked. Add a little water, enough to cover all the bihun. Bring to a boil, add salt to taste and thicken the gravy with corn starch water mixture. Garnish with lettuce and crispy shallots before serving!

Vegetarian Tomato Sauce Fried Bihun (Rice Vermicelli)

I like to cook this dish for supper and it takes only a short time to prepare. I used tomato sauce for this dish instead of tomato puree because tomato sauce is not that sour and taste better with bihun. Here is my recipe for Vegetarian Tomato Sauce Bihun.

Ingredients
Rice Vermicelli, ¼ packet, soaked in water to soften
Shallots, 3 pcs, cut thinly and fry until golden brown
Tomato sauce, 6 table spoons
Chili sauce, 2 table spoons (optional)
Light Soya Sauce, 1 table spoons
Cabbage, 3 leaves, cut into find strips
Bean curd strips, 2 pcs, soak in water until soft and cut into small strips
Eggs, 1 pc (optional)
Salt to taste

Put 2 table spoons of vegetable oil in a hot non-stick wok. Stir fry egg and bean curd strips. Put in the cabbage. Add in the soya sauce. Put the bihun in the wok and fry until it is cooked. Add tomato sauce, chilli sauce and salt to taste. Add a litte water and bring to a boil. The tomato bihun is ready. Garnish with fried shallots before serving.

Vegetarian Ee Mee (Egg Noodles) Recipe

Ingredients
Ee Mee, 1 pc
Garlic, 5 pcs, chopped into small pieces
Egg, 1 pc
Black Soya Sauce, 1 tea spoon
Light soya sauce, 1 table spoon
Vegetarian Oyster Sauce
Pepper, ¼ teaspoon
Corn Flour (or Tapioca flour), 3 table spoons mixed with a little bit of cold water
Sesame oil, ½ teaspoon
Black Vinegar (optional), 2 table spoons (don’t add this if you do not like the sour taste)
Vegetable (Sawi)
Water, 1 big bowl (2 large rice bowls)
Salt to taste

Sautéed chopped garlic with a little vegetable oil until fragrant. Add water. Bring to a boil. Add black soya sauce, light soya sauce, pepper and sesame oil. Drop the ee mee into the soup. Add in corn flour (premix with water). Beat the eggs in a bowl and slowly pour into the soup, keep stirring it. Put in the vegetables. Add salt to taste. Taste good with black vinegar added before serving.

Vegetarian Braised Rice Vermicelli

Ingredients : Rice Vermicelli (Bihun), Black Soya Sauce, Light Soya Sauce, Sesame Oil, Vegetable Oil, water (or vegetarian stock) Salt, Corn Flour (or Tapioca Flour), Eggs(optional), Carrot, Cabbage, Shallots and spring onion(optional).

1) Soak 300gms of Rice Vermicelli in water until it is soft
2) Shallots – 5 pcs, sliced and fried until golden brown. Put aside, for garnishing.
3) Heat up 1 table spoon of vegetable oil in wok
Mix rice vermicelli with ½ teaspoon of dark soya sauce and 1 tablespoon of light soya sauce. Fry the rice vermicelli in the wok using high heat. Put the fried vermicelli aside.
4) Heat up 2 small bowl of water in wok. Add in 1 carrot(sliced), cabbage, 1 teaspoon of salt, 1/2 teaspoon of sesame oil, ½ teaspoon of dark soya sauce and 1 table spoon of light soya sauce. Mix 2 table spoon of corn flour with a little cold water and pour it in the soup to make it thick. Beat 1 egg and add it slowly into the boiling soup. Pour the soup on the rice vermicelli, garnish with the fried shallots and spring onion(optional). The dish is ready to be served.

Taste nice if eaten with pickled green chilies and bird eye chilies.

Tips: Instead of using plain water for the soup you can also prepare vegetarian stock by boiling corn, soya bean and carrot with 3 bowls of water for 2 hours.

Vegetarian Fried Kuih Tiaw Recipe (White Rice Noodles)

I tried to cook a vegetarian Char Kuih Tiaw and the taste is quite good. Kuih Tiaw taste good if it is fried in a wok over a large flame. You must be quick with your hand or else the noodles will stick to the wok.
Here is my Vegetarian Fried Kuih Tiaw Recipe

Ingredients
Wet Kieh Tiaw, 1 rice bowl
Light Soya Sauce, 1 table spoon
Dark Soya Sauce, ¼ teaspoon
Sugar, 1/3 teaspoon
Bean sprout, ½ bowl
Garlic, 5 pcs, minced
Chinese Chives (Kuchai), 5 pcs, cut into 1” length
Egg (optional, some vegetarian do take eggs), 1pc
Salt to taste
Vegetable oil, 2 table spoons

Put 2 table spoons of vegetable oil into hot wok. Sautéed garlic until fragrant. Put in the kuih tiaw, light soya sauce, dark soya sauce, salt to taste and sugar.(You can actually mix the soya sauces with sugar and salt, so that it will be easier to add in when frying the kuih tiaw). Add eggs and fry for a while. Put in the bean sprout. Don’t fry the bean sprout too long, so that it will still remain crunchy.