Choa Chu Kang is a neighborhood in Singapore known for its diverse food scene, including a variety of vegetarian options. This article brings together five easy, home-style vegetarian recipes inspired by the flavors you might find there—from a hearty noodle dish to a comforting soup. Each recipe is designed to be practical for weeknight cooking, using accessible ingredients and clear steps, so you can enjoy delicious meatless meals any day of the week.
Ingredients
For the five recipes below, you’ll need the following ingredients. Quantities are for 4 servings per dish.
1. Vegetarian Hokkien Mee
- 300 g (10.5 oz) thick yellow noodles (or thick rice noodles)
- 200 g (7 oz) shrimp substitute (e.g., rehydrated soy protein or tofu puffs, sliced)
- 2 cups (180 g) cabbage, shredded
- 1 carrot, julienned
- 4 cloves garlic, minced
- 2 tbsp (30 ml) dark soy sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) sugar
- 1 cup (240 ml) vegetable broth
- 2 tbsp (30 ml) cooking oil
- Lime wedges and sambal (chili paste) for serving
2. Sambal Kang Kong (Water Spinach)
- 500 g (1.1 lb) water spinach (kang kong), washed and cut into 3-inch pieces
- 3 tbsp (45 g) sambal belacan (or sambal oelek for a milder version)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) cooking oil
- 1 tsp (5 g) sugar
- Salt to taste
3. Vegetarian Laksa
- 200 g (7 oz) rice vermicelli (bee hoon)
- 2 cups (480 ml) vegetable broth
- 1 can (400 ml) coconut milk
- 2 tbsp (30 g) laksa paste (or curry paste)
- 100 g (3.5 oz) fried tofu puffs, halved
- 100 g (3.5 oz) bean sprouts
- 1 cucumber, julienned
- Fresh mint and lime for serving
4. Buddha’s Delight (Luohan Zhai)
- 50 g (1.8 oz) dried shiitake mushrooms, soaked overnight
- 50 g (1.8 oz) dried bean curd sticks, soaked until soft
- 100 g (3.5 oz) snow peas
- 1 carrot, sliced
- 1 can (400 g) baby corn, drained
- 2 tbsp (30 ml) oyster sauce (vegetarian version) or mushroom sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tsp (5 g) sugar
- 2 cups (480 ml) water
- 1 tbsp (15 ml) cooking oil
5. ABC Soup (Vegetarian)
- 1 large potato, peeled and cubed
- 1 carrot, peeled and cubed
- 1 tomato, quartered
- 1 onion, quartered
- 2 cups (480 ml) vegetable broth
- 1 tbsp (15 ml) light soy sauce
- Salt and white pepper to taste
Instructions
1. Vegetarian Hokkien Mee
- Heat oil in a wok over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds.
- Add the shrimp substitute and cook for 2 minutes, until lightly browned.
- Add cabbage and carrot, stir-fry for 2 minutes until slightly softened.
- Add the noodles, dark soy sauce, light soy sauce, sugar, and vegetable broth. Toss well, then cover and let cook for 3-4 minutes, until noodles are tender and have absorbed most of the liquid.
- Serve hot with lime wedges and sambal on the side.
2. Sambal Kang Kong
- Heat oil in a wok over high heat. Add garlic and sambal, stir-fry for 1 minute until aromatic.
- Add the water spinach and sugar. Toss quickly for 2-3 minutes, until the leaves are wilted but still crisp.
- Season with salt to taste. Serve immediately.
3. Vegetarian Laksa
- Cook rice vermicelli according to package instructions. Drain and set aside.
- In a pot, heat laksa paste over medium heat for 1 minute until fragrant.
- Add vegetable broth and coconut milk. Bring to a gentle simmer, then add tofu puffs. Cook for 5 minutes.
- To serve, place a portion of noodles in a bowl, ladle the hot soup over, and top with bean sprouts, cucumber, mint, and lime.
4. Buddha’s Delight
- Drain soaked mushrooms, reserving soaking water. Slice mushrooms. Squeeze excess water from bean curd sticks and cut into 2-inch pieces.
- Heat oil in a large pot or wok. Add mushrooms and stir-fry for 2 minutes.
- Add bean curd sticks, snow peas, carrot, baby corn, and all sauces and sugar. Add water and the reserved mushroom soaking water (about 1 cup / 240 ml).
- Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender and flavors have melded.
- Serve hot with rice.
5. ABC Soup
- Place potato, carrot, tomato, onion, and vegetable broth in a pot. Bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes, until vegetables are soft.
- Season with light soy sauce, salt, and white pepper. Serve warm.
Tips
- Substitutions: For the shrimp substitute in Hokkien Mee, you can use extra tofu or mushrooms. If you can’t find sambal belacan, use sambal oelek with a pinch of shrimp paste (omit for strict vegan). For laksa paste, any Thai curry paste works, though it will change the flavor profile.
- Storage: Most of these dishes are best eaten fresh, but they can be refrigerated in airtight containers for up to 3 days. Reheat in a wok or microwave until piping hot.
- Common Mistakes: Don’t overcook the kang kong—it should remain crisp. For the Hokkien Mee, avoid adding too much broth at once; you want the noodles to absorb the liquid, not swim in it.
- Prep Ahead: Soak the dried mushrooms and bean curd sticks the night before. You can also chop all vegetables in advance to save time.
Serving Suggestions
Serve these dishes as a family-style meal with steamed jasmine rice. For a complete spread, pair the Hokkien Mee with the Sambal Kang Kong and ABC Soup. The Laksa is a meal in itself, but you could add a side of fried spring rolls. Buddha’s Delight is traditionally served with rice and is often part of a larger vegetarian feast.
Variations
- Spice Level: Adjust the amount of sambal or laksa paste to control heat. For a milder version, use less paste and add a teaspoon of sugar.
- Add More Protein: Add fried tofu, tempeh, or seitan to any of these dishes for extra protein.
- Noodle Swap: In Hokkien Mee, you can use thin rice noodles or even spaghetti if you don’t have yellow noodles.
- Herb Boost: Add Thai basil or cilantro to the laksa for extra freshness.
Storage and Reheating
Store leftovers in airtight containers in the refrigerator within 2 hours of cooking. Most dishes will keep for 3-4 days. Reheat in a microwave or on the stovetop until steaming hot (165°F / 74°C for leftovers). The ABC Soup can be frozen for up to 3 months; thaw overnight in the fridge before reheating. Noodle dishes are best consumed within 2 days as they can become mushy.
Frequently Asked Questions
Can I make these recipes vegan? Yes, all five recipes are naturally vegan if you use vegetarian oyster sauce (or mushroom sauce) and ensure your sambal doesn’t contain shrimp paste. Check labels to be sure.
Where can I find vegetarian oyster sauce? Most Asian grocery stores carry vegetarian oyster sauce, often made from mushrooms. You can also substitute with soy sauce and a little sugar for a similar flavor.
What is sambal belacan, and can I skip it? Sambal belacan is a spicy chili paste with fermented shrimp paste. It adds a pungent, savory kick. If you’re vegan or don’t have it, use sambal oelek (chili paste) and add a pinch of salt to compensate.
Can I use fresh mushrooms instead of dried in Buddha’s Delight? Yes, you can use fresh shiitake or button mushrooms. Use about 200 g (7 oz) and skip the soaking step. The dish will have a milder flavor, so you may want to add a little more soy sauce.
Is ABC Soup really called that? Yes, it’s a popular homey soup in Singapore and Malaysia, named because it’s packed with vitamins A, B, and C from the vegetables. This vegetarian version is just as comforting as the traditional one.
Can I prepare these dishes ahead for a party? The ABC Soup and Buddha’s Delight can be made a day ahead and reheated. The Hokkien Mee and Sambal Kang Kong are best cooked fresh. The Laksa soup can be made ahead, but keep the noodles separate until serving to avoid them becoming soggy.
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