Vegan Chicken Chow Fun
Craving takeout but want to keep it plant-based? This Vegan Chicken Chow Fun is the perfect solution, delivering all the bold flavors and comforting textures of the classic dish without any animal products. Featuring tender Chow Fun rice noodles, crispy vegan chicken, and a medley of fresh vegetables like bell peppers, bean sprouts, and green onions, this dish is stir-fried to perfection in a savory-sweet sauce with hints of garlic, ginger, and sesame. Ready in just 35 minutes, it’s a quick and easy dinner that’s as satisfying as it is wholesome. Whether you’re a seasoned vegan or just looking to try Meatless Monday, this recipe is packed with flavor and loaded with nutrients, making it the ultimate vegan takeout-style meal to enjoy at home!
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Recipe Information
Ingredients
- 8 ounces wide rice noodles (Chow Fun noodles)
- 8 ounces vegan chicken pieces
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 1 medium bell pepper, thinly sliced
- 3 green onions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cup bean sprouts
- 0.25 teaspoon freshly ground black pepper
Instructions
Prepare the wide rice noodles according to package instructions; usually, you need to soak them in warm water for about 20 minutes until softened. Drain and set aside.
In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, and cornstarch. Stir well and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the vegan chicken pieces and stir-fry for about 5-7 minutes until they are heated through and slightly crispy. Remove the vegan chicken from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the sliced onions and bell peppers. Stir-fry for 2 minutes until they begin to soften.
Add the minced garlic and ginger to the wok, and continue to stir-fry for another 30 seconds until fragrant.
Return the vegan chicken to the wok along with the drained rice noodles. Pour the sauce mixture over the ingredients and toss everything together gently, ensuring all the noodles and vegetables are well coated with the sauce.
Add the bean sprouts and green onions to the wok. Stir everything together for about 1-2 minutes until the bean sprouts are heated through and the green onions are tender-crisp.
Season with freshly ground black pepper, give it one final stir, and then remove from heat.
Serve the Vegan Chicken Chow Fun immediately, garnished with extra green onions if desired.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.9 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
