Vegetable Chow Fun

Name: Vegetable Chow Fun
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 7 ounces (200 g) dried wide rice noodles; 1 teaspoon toasted sesame oil; 2 tablespoons Shaoxing wine or dry sherry; 2 tablespoons Shaoxing wine or dry sherry; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon vegetarian oyster sauce; 1 teaspoon sugar; ½ head broccoli, cut into bite-size florets; ½ head broccoli, cut into bite-size florets; 4 tablespoons peanut oil, divided; 1 medium carrot, sliced into thin rounds; 12 white button mushrooms (10 ounces, or 280 g), sliced; 4 cloves garlic, minced; 2 tablespoons grated ginger; 4 scallions, cut into 1 ½-inch-long (4 cm) pieces; 2 cups (180 g) bean sprouts; 2 Asian long red peppers (or 1 Anaheim pepper for a less spicy dish), sliced into thin rounds; 2 Asian long red peppers (or 1 Anaheim pepper for a less spicy dish), sliced into thin rounds

Preparation info

Yield
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Chinese Homestyle

By Maggie Zhu

Published 2022

About

This is my all-time favorite chow fun because I like to overload the noodles with vegetables so that there are as many veggies as noodles in the dish. To make the plant-based noodle sauce extra rich, I use a lot of aromatics. The mushrooms are important because they release savory juices that get soaked up by the noodles

Ingredients

Noodles

7 ounces (200 g) dried wide rice noodles
1 teaspoon toasted se

Asia
China
Noodles
Main course
Vegan

Method

To make the noodles: Soak or cook the noodles according to the package instructions until al dente. To test for doneness, you should be able to wrap a noodle around your finger without it breaking; the noodle should still feel a bit tough. Rinse with cold water and strain. Add the sesame oil to the noodles and toss a few times.
To make the sauce: