I'm not a huge fan of buying my lunch, it's difficult to get something decent and vegan. The IGA down the street sells some of those Gourmet Cookies vegan pasta dishes, but some days you don't want to go for a walk only to be disappointed by an absence of food.
So Monday night after getting home late, I whipped up an emergency mee for lunch on Tuesday. I've blogged about maggi mee before, this is quite similar to that with a few alterations to make it more Singaporean mee than Malaysian maggi mee.
An awesome breakfast meal or afternoon snack, a quick mee can be made in about twenty minutes mostly with things on hand, but an onion, some curry powder, and some light soy are essential.
2 cakes of yellow mee/noodles (like from a maggi packet)
half an onion
1 garlic clove, minced
1 tablespoon mild curry powder
4 tablespoons light soy
1 tablespoon dark soy
half a carrot
some other assorted vegetables that are not too flavoursome, eg bok choy
some other things like mock char siu or some dried mushrooms
Soak the noodles in some hot water for about five minutes. Drain and set aside.
Slice the onion into wedges, and break apart. Jullienne the carrot. In a wok, heat a small amount of peanut oil, then fry the onions and the carrot for three or four minutes. Add the garlic clove, the curry powder, and the dark soy, and stir to combine. Add a tablespoon or two of water, and put the lid on the wok. Leave to steam for five minutes, then add the stems of the bok choy, and put the lid back on (having added some more water if necessary). Steam for three minutes. Throw in the noodles, the rest of the soy sauce, the leaves of the bok choy, and the pepper, and any of the extra things you might be adding. Toss through, and leave to sit for a minute or three, tossing occasionally (the noodles may stick to the wok, so keep an eye on them).
If you are using dried mushrooms, remember to soak them in hot water for five or ten minutes before hand, and add them about the same time as the bok choy stems.