Vegan Beef Chow Fun - 干炒素牛河
This vegan beef chow fun is packed with wok hei aroma. It's made from homemade hor fun (flat rice noodles) and marinated vegan soy slices. Each bite of the noodles is so flavorful and a plate of this is what I need for a quick and delicious meal.
Servings: 2
Ingredients
- 2 servings of fresh flat rice noodles
- 3 slices soy chop slices* softened as directed on package
- 4 stalks green onions
- 1 cup mung beansprouts
- oil for cooking
Marinade
- ½ tablespoon sugar
- ½ tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon water
- 1 tablespoon cornstarch
Noodle' Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- ¼ teaspoon mushrooms seasoning
Instructions
- Prepare the soy chop by squeezing out the water. Then, cut them into thin slices.
- Prepare the marinade: Whisk together sugar, soy sauce, dark soy, and water in a bowl until well-combined. Marinate the soy slices until well-combined.
- Rub in the cornstarch until all soy slices are well coated.
- Heat a large wok and add about 2 teaspoons of oil. Then, pan-fry soy slices until you see slight char on both sides. Remove and set them aside until ready to use.
- Using the same wok, heat it up again and add about a tablespoon of oil.
- Add the fresh noodles and spread them to cover the bottom of the pan. Pan-fry each side until slightly char, about 1-2 minutes.
- Add the beansprouts on top of the noodles, then using a spatula, toss the two ingredients together for about 30 seconds.
- Add the noodle sauce by swirling it around the noodles. Toss again until all the noodles are coated with sauce.
- Finally, add the soy slices and fold in the green onions until well-combined. Remove from heat and serve warm.
Video
Notes
- *Feel free to sub soy chop with tofu slices. Please check out the 'Step 1: Prepare the protein ' section on how to prepare the tofu