Vegetarian Beef Chow Fun
Discover the bold flavors of Vegetarian Beef Chow Fun, a plant-based twist on the classic Cantonese stir-fried noodle dish. This vibrant, wok-fired recipe features tender flat rice noodles, savory vegetarian beef strips, and a colorful medley of red bell peppers, carrots, bean sprouts, and scallions. Coated in a rich, umami-packed sauce made with soy sauce, dark soy sauce, and vegetarian oyster sauce, each bite brings a delightful harmony of smoky, sweet, and savory notes. Quick to prepare and perfect for weeknight dinners, this satisfying dish is both a feast for the eyes and the palate. Enjoy this vegetarian-friendly take on traditional chow fun while getting your fill of fresh vegetables and irresistible flavors!
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Recipe Information
Ingredients
- 12 oz Flat rice noodles
- 8 oz Vegetarian beef strips
- 3 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Vegetarian oyster sauce
- 1 tsp Sesame oil
- 3 Garlic cloves, minced
- 1 tsp Ginger, minced
- 4 Scallions, chopped
- 2 cups Bean sprouts
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 2 tbsp Oil for frying
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 1 quant Cornstarch slurry (1 tsp cornstarch + 2 tbsp water)
Instructions
1. Prepare the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, combine the soy sauce, dark soy sauce, vegetarian oyster sauce, and sesame oil. Stir well and set aside.
3. Heat 1 tablespoon of oil in a large non-stick skillet or wok over medium-high heat. Add the vegetarian beef strips and stir-fry for 3-4 minutes until they begin to brown. Remove from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
5. Add the scallions, red bell pepper, and carrot to the skillet. Stir-fry for 2-3 minutes until the vegetables start to soften.
6. Return the vegetarian beef strips to the skillet and add the prepared sauce. Stir well to coat everything evenly.
7. Add the drained rice noodles to the skillet, gently tossing them with the other ingredients. Be careful not to break the noodles.
8. Continue stir-frying for 2-3 minutes until everything is heated through.
9. Add the bean sprouts and cornstarch slurry to the skillet, tossing to combine. Cook for an additional minute until the sauce thickens slightly.
10. Season with salt and black pepper to taste. Serve hot, garnished with additional scallions if desired.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5433 mg | 236% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 26.8 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1951 mg | 42% | |
*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.
