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𝗟𝗼𝗵 𝗠𝗲𝗲

𝗟𝗼𝗵 𝗠𝗲𝗲 (Strong sauce noodles) (without onion and garlic)

Serving size: 2


2 servings of frozen udon noodles

1 small sliced carrot

150 g mushrooms sliced and fried, salted and seasoned

2 tablespoons light soy sauce

2 portions of vegetables (I used bokchoy)

115 g extra soft tofu (optional), sliced or coarsely chopped

946 ml of water or vegetable stock(*adjust the quantity to your preference)

Corn starch porridge (2 tablespoons in 1/4 cup water)

cooking oil, salt to taste, white pepper, toasted sesame oil, vegetable powder

85 g tofu puff cut into cubes (can be bought at a Thai Asian grocery store; or substitute firm tofu (pressed) and cut into small cubes. Fry in a pan until golden brown, season with salt and set aside.)


1. Add the carrots and mushrooms to a heated pot with a tablespoon of oil and sauté for another minute.

2. Add water and season with vegetable powder, soy sauce, white pepper and a drizzle of toasted sesame oil. (Or you can use homemade vegetable broth.)

3. Add noodles and cook until noodles are soft (cooking time varies by brand).

4. Add soft tofu and green vegetables of your choice. Continue to cook the mixture until the vegetables are fully cooked. Season with salt if needed

5. Add cornstarch slurry to desired thickness. Serve warm

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