Mee Tai Mak - Vegan and Whole Grain

How to cook Mee Tai Mak? One of the most popular traditional noodle dish in Southeast Asia, it is common in hawkers and street food (check out my post on Siem Reap). The most common way is stir fry followed by soup.

As a Mee Tai Mak fan I have always wanted to cook it my way - healthy, meat-free, egg-free and full of vegetables. I even managed to find whole grain Mee Tai Mak noodles from FairPrice (from the brand Kang Kang) in which the texture is tougher, more chew-y but definitely healthier.

I cooked this for the office and it's a hit! Many were surprised that this dish can be made healthy.


- 420g of Whole Grain Mee Tai Mak from Kang Kang Noodles

- 100g of Extra Thin Long Beans

- 100g shimeiji mushrooms

- 1 full red onion

- 1 tbsp extra virgin olive oil

- 2 tbsp water

- 2 tbsp soy sauce

- Salt & pepper


1. Cook the noodles in a pan with water and soy sauce until noodles are soft

2. Chop the long beans into half or same length as the noodles, slice the red onion

3. Slowly put in the vegetables (mushroom, long beans, onion) together with the noodles

4. Add in salt and pepper and drizzle with extra virgin olive oil

5. Keep stirring for about 5 minutes until dish is well mixed and cooked thoroughly



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