Hong Kong-style Vegan Chow Fun

This delicious stir-fried Ho Fun (flat rice noodles) features pan-fried tofu and beech mushrooms. A vegan twist tastes even better than the ordinary version with beef! It’s even more valuable when it takes only less than 30 minutes to make and the whole family is sure to love.

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When I’m looking for a quick and simple meal, I always choose a stir-fried dish. This is one of my go-to recipes after a day of hard work. Sometimes I’d even add some leftover items from my refrigerator to make the stir-fry more balanced and colorful, like bell pepper, carrots and some green veggies.

Just like the ordinary version in Cha Chaan Teng (Hong Kong-style restaurants), I didn’t add green veggies to the dish, as we seldom add those to stir-fried dishes (unhealthy huh?). We do make vegetables stir-fry on their own though. If you want to make a one-pan balanced meal, you could of course add some veggies of your choice.

Ho Fun noodles (flat rice noodles) are one of the naturally gluten-free Hong Kong-style noodles. They’re made with white rice flour and water. I tend to use fresh Ho Fun noodles, which were bought from the wet market. They’re softer and more elastic, however coated with oil to prevent them from sticking together, and can only be kept for up to two days. If you can’t get the fresh ones, you can try finding the dried ones in the supermarket or Asian groceries (I used the dried ones in the video). The dried ones are a bit chewier even after cooked, but with less oil and can be kept much longer.

30-minute Hong Kong-style stir-fried Ho Fun

This delicious stir-fried Ho Fun features pan-fried tofu and beech mushrooms. A vegan twist tastes even better than the ordinary version with beef in Cha Chaan Teng (Hong Kong-style restaurants). It’s even more valuable when it takes only less than 30 minutes to make and the whole family is sure to love.

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• 500 grams fresh Ho Fun noodles (OR 1 pack (250g) dried Ho Fun noodles)
• 1 block extra firm tofu (345g) (drained and cut into strips)
• 1/4 teaspoon sea salt
• 136 grams beech mushrooms (stems removed - 2 cup)
• 1/2 onion (sliced)
• 2 scallions (thinly sliced)
• 2 1/2 tablespoons cooking oil
• 1 tablespoon rice wine
• 1/8 teaspoon sea salt
• 1 tablespoon tamari
• 2 1/2 tablespoons gluten-free dark soy sauce
• 1 teaspoon organic cane sugar
• chili sauce (for serving)
• white sesame (for serving)

Cook Ho Fun noodles according to the package instructions (skip this step if using fresh noodles).

Add sea salt to the tofu strips and spread evenly. In a frying pan heat 1/2 tablespoon oil over medium-high heat, pan-fry tofu strips until all sides are golden brown. Set aside.

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In the same pan fry white button mushrooms until fragrant, then add rice wine and season with sea salt, and continue to fry until mushrooms start to soften. Transfer them to a small bowl and set aside. Heat 1 more tablespoon of oil and fry onions until fragrant, then add cooked/fresh Ho Fun noodles to stir-fry gently using chopsticks for about a minute. Stir in tamari, half of the dark soy sauce & cane sugar, and keep stirring and lifting the noodles until combined. Add mushrooms and tofu strips back, and add scallions to fry for a min more. Stir in the remaining dark soy sauce if the noodles are not your preferred color yet. Enjoy!

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	Main CourseHong Kongdinner, easy, Gluten-free, lunch, noodles, stir-fry, Vegan, , , , , , ,