Vegetarian Chicken Chow Fun
Give your stir-fry nights a delicious upgrade with Vegetarian Chicken Chow Fun—a plant-based twist on a classic Cantonese comfort dish. This recipe combines chewy wide rice noodles with savory plant-based chicken strips, crisp vegetables like broccoli and bell peppers, and crunchy bean sprouts, all coated in a luscious sauce made of soy sauce, dark soy sauce, and vegetarian oyster sauce. Infused with aromatic garlic and ginger, this quick and easy dish comes together in under 40 minutes, making it perfect for weeknight dinners. Vibrant, flavorful, and packed with texture, it’s a satisfying meal that’s sure to impress both vegetarians and meat-eaters alike. Keywords: vegetarian chow fun, plant-based chicken stir-fry, Cantonese rice noodles, easy vegetarian dinner recipes.
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Recipe Information
Ingredients
- 8 ounces wide rice noodles
- 2 tablespoons sesame oil
- 8 ounces plant-based chicken strips
- 4 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce (vegetarian)
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup bean sprouts
- 2 scallions, sliced
- 0.5 teaspoon white pepper
- 2 tablespoons vegetable oil
Instructions
Soak the rice noodles in warm water for 20 minutes or until they are softened, then drain and set aside.
In a small bowl, mix together the soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, cornstarch, and water. Stir well until combined and set aside.
Heat 1 tablespoon of sesame oil in a large wok or pan over medium-high heat. Add the plant-based chicken strips and stir-fry until browned and cooked through, about 3-4 minutes. Remove them from the wok and set aside.
Add the remaining tablespoon of sesame oil to the wok. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the sliced red bell pepper and broccoli florets to the wok. Stir-fry for about 2-3 minutes until the vegetables are slightly tender but still crisp.
Push the vegetables to the side of the wok and add the soaked noodles. Pour the soy sauce mixture over the noodles and gently toss to coat them evenly.
Return the cooked plant-based chicken strips to the wok, then add the bean sprouts and sliced scallions. Continue to toss everything together for another 2-3 minutes until everything is heated through.
Sprinkle the white pepper over the chow fun and give it a final quick toss.
Serve immediately hot from the wok and enjoy your Vegetarian Chicken Chow Fun.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6374 mg | 277% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 16.8 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1286 mg | 27% | |
*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.
