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This vegan vegetable chow fun brings the fun to your meal with a bounty of vegetables in a rich and flavorful gingery sauce. {Gluten-Free Adaptable, Vegan}

Vegetable Chow Fun (蔬菜炒河粉)

4.67 from 3 votes
This vegan vegetable chow fun brings the fun to your meal with a bounty of vegetables in a rich and flavorful sauce. {Gluten-Free Adaptable, Vegan}
To make the dish gluten free, use dry sherry instead of Shaoxing wine. Use tamari to replace the light soy sauce, and use oyster sauce to replace the dark soy sauce. Note, you should use a gluten free oyster sauce since the regular and the vegetarian types both contain gluten.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 4 servings
Author: Maggie Zhu

Ingredients

Noodle

  • 7 oz (200 g) dried wide rice noodles (Footnote 1)
  • 1 teaspoon sesame oil

Sauce

  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon vegetarian oyster sauce (Footnote 2)
  • 1 teaspoon sugar

Stir Fry

  • 1/2 head broccoli , cut into small bite-size florets
  • 3 tablespoons peanut oil
  • 1 carrot , sliced
  • 12 (10 oz. / 280 g) button mushrooms , sliced
  • 4 cloves garlic , minced
  • 2 tablespoons ginger , grated
  • 4 green onions , cut into 1 1/2” (3 cm) pieces
  • 2 cups bean sprouts
  • 1 long red pepper , sliced to matchsticks (or Anaheim pepper for less spicy) (*Footnote 3)

Instructions

For the noodle

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

For the sauce

  • Combine the sauce ingredients in a medium-sized bowl. Stir until the sugar is dissolved.

To cook

  • Add 1/4 cup water to a large skillet and heat over medium heat until simmering. Add the broccoli. Cook, covered, until the broccoli turns al dente, 1.5 minutes to 2 minutes. Transfer the broccoli to a large plate. Use paper towels to wipe the pan clean.
  • Heat 2 tablespoons oil in the same skillet over medium-high heat until hot. Add the carrot and mushrooms. Cook and stir for 1 minute, until the mushrooms start to brown.
  • Add the garlic and ginger. Stir about 30 seconds to release the fragrance.
  • Add the noodles and drizzle the remaining 2 tablespoons of oil over the noodles. Toss a few times so the noodles are coated with oil. Add back the cooked broccoli and pour in the sauce. Cook and stir until the sauce is mostly absorbed.
  • Add the green onion, bean sprouts, and pepper. Cook until the vegetables are just wilted, 1 minute or so. Taste the noodles. If it’s still a bit tough, pour in a splash of water and stir until the water is fully absorbed. Once done, transfer everything to serving plates. Serve hot as a main dish.

Notes

  1. If possible, find the wide-type rice noodles (1/2” / 1.2 cm) for a better texture. If the package provides both the soaking and boiling methods, I highly recommend the soaking method. It takes a little longer, but the noodles will be hydrated more evenly. The noodles tend to keep their shape better during the stir fry and won’t be over cooked easily.
  2. You can use regular oyster sauce for a non-vegetarian dish.
  3. A spicy pepper will add a ton of flavor in this dish. I prefer the Asian long red pepper that has a spice level like jalapeno. You can use Anaheim pepper for a less spicy dish. You can also use one Thai bird eye pepper, or any pepper of your choice.

Nutrition

Serving: 1serving, Calories: 244kcal, Carbohydrates: 29g, Protein: 8.7g, Fat: 12.4g, Saturated Fat: 2g, Sodium: 741mg, Potassium: 654mg, Fiber: 3.2g, Sugar: 5.3g, Calcium: 52mg, Iron: 4mg