VEGETARIAN CHOW FUN RECIPES

VEGETARIAN CHOW FUN RECIPE | EATINGWELL

Vegetarian Chow Fun Recipe | EatingWell image

A touch of brown sugar added to the salty black bean-garlic sauce is what gives this noodle stir-fry its unmistakable Chinese takeout flavor. The recipe for vegetarian chow fun works equally well with slices of sirloin steak or boneless, skinless chicken breast or even pork tenderloin.

Provided by EatingWell Test Kitchen

Total Time 40 minutes

Number Of Ingredients 12

Ingredients

8 ounces wide rice noodles, preferably brown-rice noodles (see Notes)
1/2 cup Shao Hsing or dry sherry (see Notes)
4 teaspoons black bean-garlic sauce (see Notes)
1 tablespoon reduced-sodium soy sauce
2 teaspoons light brown sugar
2 teaspoons cornstarch
2 teaspoons plus 1 tablespoon canola or peanut oil, divided
1 teaspoon minced ginger
1 small onion, thinly sliced
1 12-ounce bag fresh Asian stir-fry vegetables (about 5 1/2 cups)
½ cup water, divided
1 14-ounce package firm water-packed tofu, drained

Steps:

Fill a large nonstick skillet with water and bring to a boil. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes or according to package directions. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.
Meanwhile, combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
Heat 2 teaspoons oil in the pan over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring, for 30 seconds. Add onion and cook, stirring, until softened, 1 to 3 minutes. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.
Pat tofu dry and cut into 3/4-inch cubes. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the tofu and cook, stirring every 2 to 3 minutes, until golden brown, 6 to 8 minutes total. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.
Return the noodles and vegetables to the pan along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.

Nutrition Facts : Calories 393.2 calories, CarbohydrateContent 56.6 g, FatContent 10.6 g, FiberContent 3.5 g, ProteinContent 13.3 g, SaturatedFatContent 1.4 g, SodiumContent 711.3 mg, SugarContent 4.6 g

QUICK CHOW FUN-VEGETARIAN CHOW FUN | CHINA SICHUAN FOOD

Quick Chow Fun-Vegetarian Chow Fun | China Sichuan Food image

Provided by Elaine

Categories Breakfast staple

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 12

Ingredients

100 g to 150g fresh ho fun ( , or 50g-60g pre-soaked rice noodles)
1 small bunch bean sprouts
2 shitake mushrooms ( , sliced)
1 Bok Choy ( , minced)
2 green onions ( , cut into 1 inch pieces)
1 small bunch Chinese chive ( , optional, cut into 1 inch pieces)
1 garlic clove ( , minced)
1 middle sized egg ( , well whisked)
pinch of salt
dash of pepper
1 tablespoon light soy sauce
1 tablespoon cooking oil

Steps:

Heat oil and then fry eggs. Break the fried eggs into pieces and transfer out.
Put minced garlic in, fry until aroma. Add Bok Choy and shitake mushrooms; fry for around half a minute until slightly soft.
Place the rice noodles, bean sprouts, scrambled egg, light soy sauce and salt. Give a big stir-fry to mix every well over high fire. Add chive and green onions, mix quickly and serve hot!

Nutrition Facts : Calories 302 kcal, CarbohydrateContent 44 g, ProteinContent 7 g, FatContent 10 g, SaturatedFatContent 1 g, CholesterolContent 111 mg, SodiumContent 1608 mg, ServingSize 1 serving

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