Asian > Chinese > Noodle

Vegetable Chow Fun Recipe

Ingredients with Measurements:
- 1 package of wide rice noodles (16 oz)
- 2 tablespoons of vegetable oil
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 cup of sliced mushrooms
- 2 cups of bean sprouts
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- Salt and pepper to taste
- Chopped scallions for garnish

Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet

Step-by-step instructions:

1. Soak the rice noodles in warm water for 30 minutes until they are soft.

2. In a wok or large skillet, heat the vegetable oil over medium-high heat.

3. Add the sliced onion and minced garlic, and stir-fry for 1-2 minutes until fragrant.

4. Add the sliced red bell pepper and mushrooms, and stir-fry for another 2-3 minutes until they are tender.

5. Add the soaked rice noodles and stir-fry for 2-3 minutes until they are heated through.

6. In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, and 1/4 cup of water.

7. Pour the sauce over the noodles and vegetables, and stir-fry for another 2-3 minutes until the sauce thickens.

8. Add the bean sprouts and stir-fry for another 1-2 minutes until they are heated through.

9. Season with salt and pepper to taste.

10. Garnish with chopped scallions and serve hot.

- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 320
- Fat: 8g
- Carbohydrates: 54g
- Protein: 7g
- Fiber: 3g

Substitutions for ingredients:
- Any vegetables can be substituted for the red bell pepper, mushrooms, and bean sprouts.
- Tamari sauce can be used instead of soy sauce for a gluten-free option.
- Arrowroot powder can be used instead of cornstarch for a paleo option.

- Add sliced tofu or cooked shrimp for a protein boost.
- Use different types of noodles, such as udon or soba.
- Add chili flakes or hot sauce for a spicy kick.

Tips and tricks:
- Make sure to soak the rice noodles in warm water for at least 30 minutes to soften them before cooking.
- Stir-fry the vegetables quickly over high heat to retain their crispness and color.
- Use a non-stick wok or skillet to prevent the noodles from sticking.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the leftovers in a microwave or on the stove over medium heat until heated through.

Presentation ideas:
- Serve the Vegetable Chow Fun in a large bowl or on a platter.
- Garnish with chopped scallions or cilantro.

- Chopped scallions or cilantro

- Serve with a side of steamed rice or a salad.

Suggested side dishes:
- Steamed rice
- Mixed green salad

Troubleshooting advice:
- If the noodles are too dry, add a splash of water or vegetable broth to the wok or skillet.
- If the sauce is too thick, add more water or vegetable broth to thin it out.

Food safety advice:
- Make sure to wash all vegetables thoroughly before using them.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Food history:
- Chow Fun is a Cantonese dish that originated in southern China.

Flavor profiles:
- Savory, umami, slightly sweet

Serving suggestions:
- Serve hot as a main dish for lunch or dinner.

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Region: Chinese

Taste: Savory, Umami, Spicy, Noodley, Vegetal