Vegetarian Kolo Mee
Lunch • Singapore
How to Make Vegetarian Kolo Mee (Traditional & Healthy Version)
Vegetarian Kolo Mee is a beloved Singaporean noodle dish inspired by Malaysian origins, but now a staple in our vibrant kopitiam scene. Traditionally enjoyed by locals for lunch, this healthier take on Kolo Mee features springy eggless noodles tossed in aromatic shallot oil, with a medley of fresh local vegetables and crispy tofu for a satisfying, protein-rich meal. What makes Vegetarian Kolo Mee unique in Singapore is its adaptability—hawkers and home cooks alike infuse the dish with fusion influences, such as adding mushrooms and plant-based char siew for depth and bite. The clean yet umami-packed flavors cater to both vegetarians and noodle lovers seeking a guilt-free option. As part of Singapore’s hawker culture, Kolo Mee is often found at bustling food centres and kopitiams, reflecting our multicultural palate and love for quick, tasty lunches. This recipe is crafted to be heart-healthy, lower in saturated fat, and rich in plant-based protein, making it ideal for calorie-conscious eaters. The subtle balance of savory, sweet, and aromatic notes delivers comfort and nostalgia in every bite. Perfect for anyone looking for a modern, meat-free spin on a classic hawker favourite, Vegetarian Kolo Mee showcases the best of Singaporean fusion and tradition.
Ingredients(for 1 large bowl (approx. 300g noodles, toppings included))
- 200g Fresh eggless noodles (mee kia or kolo mee noodles)
- 120g Firm tofu (cubed, tau kwa)
- 4 pieces Shiitake mushrooms (fresh or soaked dried, sliced)
- 100g Bok choy (chye sim or similar leafy greens)
- 1 small Carrot (julienned)
- 3 bulbs Shallots (thinly sliced)
- 2 tbsp Light soy sauce (reduced sodium, local preferred)
- 1 tbsp Vegetarian oyster sauce (mushroom-based)
- 1 tsp Sesame oil (for aroma)
- 1/4 tsp White pepper (freshly ground)
- 1 tbsp Fried shallot oil (from frying the shallots)
- 2 stalks Spring onions (finely chopped, for garnish) - optional
Instructions
- 1
Prepare the tofu by patting it dry and cutting into cubes. Pan-fry in a non-stick pan with a dash of oil until golden on all sides. Set aside.
5 minutes
Use air-frying for less oil and extra crispiness.
- 2
Slice shallots thinly and fry in 1 tbsp oil over medium heat until golden and fragrant. Remove shallots and reserve the aromatic oil.
5 minutes
Keep the oil on low heat to avoid burning the shallots.
- 3
Blanch noodles in boiling water for 1-2 minutes until just cooked. Drain and rinse under cold water to stop cooking and maintain springiness.
3 minutes
Toss noodles lightly to prevent sticking.
- 4
In the same pot, blanch bok choy and carrots for 1 minute until just tender-crisp. Drain and set aside.
2 minutes
Do not overcook vegetables to retain nutrients and crunch.
Why This Dish is Healthy
This healthy version of Vegetarian Kolo Mee uses less oil, whole plant ingredients, and lower-sodium sauces to keep calories and sodium in check, without sacrificing authentic Singaporean flavor. The combination of balanced macros—complex carbohydrates, lean plant protein, and healthy fats—makes this dish filling yet light, ideal for weight management and overall wellness. Making it at home allows you to control portion sizes and ingredients for optimal nutrition.
This Vegetarian Kolo Mee recipe is packed with plant-based protein from tofu and shiitake mushrooms, while the inclusion of leafy greens like bok choy and carrots provides fibre, vitamins A, C, and K, and essential minerals such as iron and calcium. The dish is low in saturated fat and cholesterol-free, making it heart-friendly. Swapping out traditional pork toppings for tofu and mushrooms also reduces calories and increases antioxidants—great for supporting immune health and digestion.
Pro Tips
- 💡Tip 1: Use fresh noodles from wet markets for authentic texture.
- 💡Tip 2: Fry shallots in advance and store the oil for extra flavor.
- 💡Tip 3: Toss noodles only just before serving to keep them springy and not soggy.
Storage & Serving
Keep components (noodles, toppings, sauce) separated in airtight containers in the fridge for up to 2 days. Reheat noodles by blanching quickly in hot water before tossing with sauce and toppings. Avoid freezing for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
