Delicious & Easy Vegetable Chow Fun Recipe, vegan!
Today, I’m sharing my go-to dinner recipe, Vegetable Chow Fun!
THIS IS MY GO-TO MENU when I have no idea what to make for dinner because it’s so quick to make, the ingredients are simple, and a great recipe for cleaning the refrigerator. Beansprouts and garlic chive are classic veggies for chow fun, but you can use whatever veggies you have in the fridge, like “Kitchen Sink Chow Fun”!
Luckily, I have garlic chive in my garden, and I always keep chow fun noodles & beansprouts in my refrigerator because I cook this recipe at least once a week.
When I have a long or/and hard day, this vegetable chow fun with my chili oil and ice-cold beer… My stress disappears immediately! Are we ready to jump into the recipe? You will be surprised how easy and quick to make this delicious noodles dish at home! Let’s get started!
Combine 2 oz sliced shiitake or your favorite mushrooms, 6 oz sliced fried tofu or extra firm tofu, 2 tsp mushroom soy sauce or soy sauce, 2 tsp Shaoxing wine (you can substitute to sake or water), 1 tsp dark soy sauce (optional), 1/8 tsp white or black pepper. Mix well to coat the mushrooms and tofu evenly with the marinade. Set aside to marinate while preparing other ingredients. (Don’t need to marinate too long.)
Chop 3 to 4 cloves of garlic (approximately 1 tbsp chopped garlic) & 1 oz of ginger (approximately 1 tsp chopped ginger).
Prepare 4 oz beansprouts and cut 4 0z garlic chive (or green onions) into 2″ long pieces.
I just harvest garlic chive from my garden right before filming. I’m so proud of myself to grow so many fruits, veggies, and herbs from my property and use for cooking. 🙂 There are so many things to learn about gardening and I’m super excited about it! There’s something special about growing your own food from the seeds, watching them get bigger, harvest them, and consume. It’s magical!
Heat a wok or a skillet over high heat until the wok is smoking. Don’t be scared of the smoke. Without preheating your wok this hot, it will be very hard to achieve the smokey deliciousness stir-fry dish. Add 3 to 4 tbsp cooking oil (I like to use avocado oil for my stir-fry and everyday sautéing & frying oil) into the smokey hot wok.
Add the chopped garlic, and ginger. Stir fry for 30 seconds. Add the marinated mushroom and tofu before garlic and ginger turn dark brown. Cook for 2 to 3 minutes or until it’s nicely charred and brown. Occasionally stirring.
You will need 12 oz of fresh chow fun noodles for this recipe. These are the chow fun noodles I’m using here on the island. It’s very easy to find in any grocery store in Hawai’i. If you have a Chinese or Vietnamese grocery near you, check them out! They usually have fresh wide rice noodles. If you can’t find fresh chow fun noodles, you can use dried wide rice noodles. Just go ahead and rehydrate them in hot water for 15 minutes or warm water for 30 minutes. If you are using rehydrated rice noodles, add some water when you stir-frying to steam and fully cook the noodles.
Make a room in the middle of the wok. Add a bit more oil if needed. (I added 1 tbsp oil) Add the noodles, 1 1/2 tbsp vegetarian oyster sauce, 1 tsp dark soy sauce, 1 tbsp mushroom soy sauce, 1 1/2 tbsp agave nectar, and 1 tbsp Shaoxing wine (you can substitute to sake or water). Toss everything together until noodles are softened and charred edges, about 2 minutes.
Stir in the garlic chive and beansprouts, cook 30 seconds to 45 seconds and remove from the heat. Don’t overcook the chive and beansprouts for the crunch texture and beautiful presentation. Transfer to a serving plate and serve immediately.
I love serving my chow fun with some of my chili oil and ice-cold beer!
For the Mushroom & Tofu
- 2 oz shiitake or your favorite mushrooms, sliced
- 6 oz fried tofu or extra firm tofu, 1/4” thin sliced
- 2 tsp mushroom soy sauce or soy sauce
- 2 tsp Shaoxing wine, sake, or water
- 1 tsp dark soy sauce (optional)
- 1/8 tsp white or black pepper
For the Stir Fry
- 4 tbsp cooking oil
- 1 tbsp chopped garlic (approximately 3 to 4 cloves)
- 1 tsp chopped ginger
- 12 oz wide fresh rice noodles or rehydrated dried rice noodles*
- 1 1/2 tbsp vegetarian oyster sauce
- 1 tsp dark soy sauce (optional)
- 1 tbsp mushroom soy sauce or soy sauce
- 1 1/2 tbsp agave nectar, maple syrup, or raw sugar
- 1 tbsp Shaoxing wine, sake, or water
- 4 oz garlic chive or green onion, cut into 2” long pieces
- 4 oz beansprouts
- Combine all ingredients for the mushroom and tofu and set aside to marinate while preparing other ingredients.
- Heat a wok or a skillet over high heat until the wok is smoking. Add the oil, garlic, and ginger. Stir fry for 30 seconds. Add the marinated mushroom and tofu before garlic and ginger turn dark brown. Cook for 2 to 3 minutes or until it’s nicely charred and brown. Occasionally stirring.
- Make a room in the middle of the wok. Add a bit more oil if needed. Add the noodles, vegetarian oyster sauce, dark soy, mushroom soy, agave nectar, and Shaoxing wine. Toss everything together until noodles are softened and charred edges, about 2 minutes.
- Stir in the chive and beansprouts, cook 30 seconds to 45 seconds and remove from the heat. Transfer to a serving plate and serve immediately. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 7 minutes