Chow Fun Noodles

Vegan stir fried wide rice noodles made with seasoned tofu slices, fresh vegetables in traditional Cantonese-style.

▢ 2 cups Flat wide rice noodles Fresh or dried.
▢ 2 cups Oyster mushrooms
▢ 3 ounces Firm tofu Normally a block of tofu is about 8 to 10 ounces. However only ⅓ will be used for this recipe. The remaining will be stored (read instructions for more details).
▢ 1 whole shallots Sliced.
▢ 1 cup scallions Chopped 3 inches long.
▢ 1 cups bean sprouts
▢ ½ cup carrots Thinly sliced.
▢ 1 whole red chili De-seeded and sliced.
▢ 2 tablespoon avocado oil
▢ 1 tablespoon ginger Minced or paste.
▢ 1 tablespoon garlic paste Or minced.
▢ ¼ cup vegetarian mushroom oyster sauce Or hoisin sauce.
▢ 2 tablespoon soy sauce Low Sodium
▢ 1 tablespoon dark soy sauce
▢ 2 tablespoon maple syrup Or brown sugar.
▢ 1 tablespoon Shaoxing Wine Or dry sherry.

Dry: If using dried noodles, then submerge the noodles in boiling water and let them boil for 5 minutes. They should turn into a solid white color when rehydrated. Drain the noodles from the water, rinse in cold water and set aside.
Fresh: If using fresh noodles, then blanch them in boiling hot water with the heat turned off (no need to boil).
Note: Follow the package instructions for either option for best results.

Freeze tofu block with the packaging overnight.
Note: If packaging contains water in it, then the water must be drained out before freezing.
Leave it out to thaw for one hour before prepping.
Remove packing and thinly slice tofu with a sharp knife.
Note: the tofu will not be completely thawed, but this makes it easier to thinly slice the tofu without breaking it apart.
Keep aside the amount of tofu needed for this recipe, and store the remaining tofu sliced back in the freezer for another use.

Heat a large wok or pan over medium heat.
Lay out tofu slices all apart from one another to pan fry each one properly for 1 minute.
Drizzle 1 tablespoon of oil all over each of the tofu slices. When they start to sizzle, then flip each one over using a tong and fry the other side for another 1 minute. Again keep the slices all apart from one another.
Once the tofu is lightly golden and crispy, push it over to one side of the wok to make room for oyster mushrooms.
Add oyster mushroom on the other side from the tofu. Drizzle the remaining oil over the mushrooms and cook them down till they shrink in size.
Season the tofu slices and oyster mushrooms with 2 tablespoons of mushroom oyster sauce.
Then toss in the shallots, red chili, garlic and ginger.
Turn up the heat to medium high and then add the Shaoxine wine. Then toss everything together.
Turn down the heat to low-medium and add the rice noodles, soy sauce, dark soy sauce, maple syrup and the remaining mushroom oyster sauce. Toss together again.
Then turn up the heat to medium and add scallions, carrots and bean sprouts. Toss everything together 1 more time till it's all mixed well. Cook for 1 to 2 minute and then remove from heat.
Taste the noodles to see if you need to add more seasoning per your taste. Serve this this dish immediately after cooking for best results.

Vegan Meat Substitute

Baked tofu - is another option for this recipe and it is easy to slice without freezing.

Soy - For extra chewy and meaty texture, use soy curls or soy chunks. You can rehydrate both both and break apart the soy chunks before cooking.

Course: Main Course

Cuisine: Chinese

Keyword: Chow Fun Noodles, Vegetable Chow Fun

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