Chinese: Shucai chao he fun 蔬菜炒河粉
This vegan Cantonese dish is hearty and satisfying that can be made easily at home. Easily replace the tofu with any other protein.
Ingredients
Mushroom & Tofu:
2 oz Shiitake mushroom, sliced
6 oz Extra firm tofu, 1/4" thinly sliced
2 tsp Coconut aminos (or gluten-free soy sauce)
2 tbsp Shaoxing wine
1/8 tsp white or black pepper
Stir fry:
1-2 tbsp Avocado oil (for cooking)
1 tbsp Dried shallots
2 tsp Ginger, chopped
Dried chilies to taste
12 oz Rehydrated dried rice noodles
1 1/2 tbsp Vegetarian oyster sauce
1 tsp Coconut aminos (or gluten-free soy sauce)
1 1/2 tbsp Granulated cane sugar
1 tbsp Shaoxing wine
4 oz Bean sprouts
4 oz Green onion, chopped (separate whites and greens)
Optional: Roasted peanuts, chopped
Steps
Combine all "Mushroom & Tofu" ingredients and set aside to marinate while preparing other ingredients.
Heat oil in wok over high heat. Add dried shallots, ginger, and dried chilies. Stir fry for 30 seconds.
Add the marinated mushroom and tofu. Cook for 2-3 mins or until it is nicely charred and golden brown.
Make room in the middle of the wok and add a bit more oil if needed. Add the noodles, oyster sauce, soy sauce, sugar, and shaoxing wine. Toss together until noodles are softened with slightly charred edges, about 2 minutes.
Stir in whites of green onions and bean sprouts for 30 seconds.
Remove from heat and transfer to a large serving bowl.
Top with greens of green onions.
Optional: Top with roasted peanuts.
ALLERGENS: Contains soy. May contain peanuts.
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