Chow fun is a Cantonese noodle dish named for the flat wide rice noodles it uses, called he fen. The beef version gets most of the attention, but a vegetable version stands on its own when the noodles are seared right and the sauce clings to every strand. My version keeps the smoky and savory character of a good beef chow fun while going fully meatless.
I started making this on the nights when the crisper is down to a few odds and ends, half a head of broccoli and a carton of mushrooms that need to be used. Rice noodles keep in my pantry for months, so a fast vegetable chow fun is always within reach. My husband never misses the meat because the vegetarian oyster sauce and dark soy do so much of the savory work.
I cook the noodles first, mix the sauce in a bowl, then move fast through the skillet: broccoli, then carrot and mushrooms, then the aromatics, then the noodles and sauce, and the sprouts and pepper at the very end. I love that as a busy mom I can have this meal ready in only 30 minutes. So if you are like me, I recommend you to pull it together the next time your fridge is running low on ideas, and simply use my easy recipe directions below.
Ingredients
I prepare this ingredient list in 3 working groups, the noodles, a small stir together sauce, and the vegetables that go into the skillet in order. Here is what I use:
Rice noodles: I like using dried wide rice noodles, the broad he fen shape, because they hold up better in a stir fry than thin ones and has a nice chewy texture.
Sauce: I stir together Shaoxing wine, light soy sauce, dark soy sauce, vegetarian oyster sauce, and a little sugar.
Vegetables and aromatics: I use broccoli, carrot, button mushrooms, garlic, ginger, green onion, bean sprouts, and a long red pepper. I add them in stages so the sturdy vegetables cook through and the tender ones stay crisp.
How to Make
1. Cook the noodles: Soak or cook the dried rice noodles according to the package until al dente. To test, wrap a noodle around your finger, it should hold without breaking but stay a little tough. Rinse under cold water, drain, then toss with the sesame oil so they do not stick.
2. Mix the sauce: Combine the Shaoxing wine, light soy sauce, dark soy sauce, vegetarian oyster sauce, and sugar in a medium bowl. Stir until the sugar dissolves.
3. Steam the broccoli: Add 1/4 cup water to a large skillet and heat over medium until simmering. Add the broccoli, cover, and cook until al dente, 1.5 to 2 minutes. Move the broccoli to a plate and wipe the pan dry with paper towels.
4. Cook the carrot and mushrooms: Heat 2 tablespoons oil in the same skillet over medium-high until hot. Add the carrot and mushrooms and stir for 1 minute, until the mushrooms start to brown.
5. Add the aromatics: Add the garlic and ginger. Stir for about 30 seconds, until fragrant.
6. Add the noodles and sauce: Add the noodles and drizzle the remaining 2 tablespoons oil over them. Toss to coat, then add back the broccoli and pour in the sauce. Cook and stir until the sauce is mostly absorbed.
7. Finish with the tender vegetables: Add the green onion, bean sprouts, and pepper, and cook until just wilted, about 1 minute. Taste, and if the noodles are still tough, add a splash of water and stir until it is absorbed. Serve hot as a main dish.
Cooking Tips I Recommend
Choose wide noodles and soak them: I look for the wide he fen noodles, about half an inch across, for the right chew. When the package offers both soaking and boiling, I pick soaking, since the strands hydrate more slowly and hold their shape through the stir fry instead of overcooking.
Cook the noodles just under done: I stop at al dente, tough enough to wrap around a finger without snapping, because the noodles finish cooking in the sauce. Fully cooked noodles go soft and tear once they meet the hot skillet.
Steam the broccoli in water, not oil: I par-cook the broccoli in a splash of water and then wipe the pan dry before frying. It sets the color and cooks the florets through without soaking up oil, and the dry pan gives the noodles a better sear afterward.
Add the vegetables in stages: I put the sturdy carrot and mushrooms in first and save the bean sprouts, green onion, and pepper for the last minute. Staggering keeps the crisp vegetables crisp while the dense ones cook all the way.
Reach for a spicy long red pepper: I like an Asian long red pepper, which sits around jalapeno heat, for a savory dish with some warmth. Anaheim makes it milder, and a Thai bird’s eye pepper takes it much hotter, so I choose based on who is at the table.
Serving Suggestions
Vegetable chow fun is a full one plate meal at my table, noodles piled high straight from the skillet while they are still glossy. On a busy weeknight I eat a plate on its own, and my husband takes the leftovers for a work lunch the next day. The bean sprouts and broccoli give it enough vegetables that nothing else is missing from the plate.
When I want a bigger vegetarian table for friends, I like making this the chow fun and put it in the middle and add a few dishes with different textures around it. A bowl of vegetarian hot and sour soup to start, a plate of vegetarian Mapo tofu for something soft and saucy, and a cold Chinese cucumber salad for crunch.
Frequently Ask Questions
Why did my rice noodles break apart in the pan?
Base on my experience the most common cause is overcooking the noodles before they go into the skillet. I cook them only to al dente and rinse them cold so they stay firm, since they keep cooking once they meet the sauce. Tossing them with sesame oil right after draining also keeps them from clumping and tearing.
How do I keep the noodles from sticking to the skillet?
I make sure the pan is hot and dry before the noodles go in, then I drizzle oil right over them and toss before adding the sauce. A wide skillet over medium-high heat gives the strands room to sear instead of steaming into a sticky pile. If they start to grab the pan, a small splash of water loosens them.
Can I make this dish spicier or milder?
Yes, the pepper is where I adjust the heat. A long red pepper gives warmth close to a jalapeno, Anaheim keeps it mild, and a Thai bird’s eye pepper takes it much hotter. I match the pepper to whoever is eating.
How to store and reheat vegetable chow fun?
Leftovers keep in the fridge for up to 3 days in a sealed container, and I reheat them in a hot skillet with a small splash of water to loosen the noodles. I do not recommend freezing this one, because the rice noodles and bean sprouts go mushy and watery once they thaw. It is quick enough that I would rather make it fresh.
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This vegetable chow fun is my meatless version on the Cantonese classic, wide rice noodles stir fried with broccoli, mushrooms, and bean sprouts in a savory soy and vegetarian oyster sauce. It is a 30 minute one skillet dinner with a glossy coating and plenty of crisp vegetables.
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For the noodle
Soak or cook the dried noodles according to the package instructions until al dente. To test the doneness, you should be able to wrap a noodle around your finger without it breaking, but the noodle should still feel a bit tough. Rinse with cold tap water and drain. Add the sesame oil to the noodles and toss a few times.
To cook
Add 1/4 cup water to a large skillet and heat over medium heat until simmering. Add the broccoli. Cook, covered, until the broccoli turns al dente, 1.5 minutes to 2 minutes. Transfer the broccoli to a large plate. Use paper towels to wipe the pan clean.
Heat 2 tablespoons oil in the same skillet over medium-high heat until hot. Add the carrot and mushrooms. Cook and stir for 1 minute, until the mushrooms start to brown.
Add the garlic and ginger. Stir about 30 seconds to release the fragrance.
Add the noodles and drizzle the remaining 2 tablespoons of oil over the noodles. Toss a few times so the noodles are coated with oil. Add back the cooked broccoli and pour in the sauce. Cook and stir until the sauce is mostly absorbed.
Add the green onion, bean sprouts, and pepper. Cook until the vegetables are just wilted, 1 minute or so. Taste the noodles. If it’s still a bit tough, pour in a splash of water and stir until the water is fully absorbed. Once done, transfer everything to serving plates. Serve hot as a main dish.
Ingredient Substitution Guide
- If possible, find the wide-type rice noodles (1/2” / 1.2 cm) for a better texture. If the package provides both the soaking and boiling methods, I highly recommend the soaking method. It takes a little longer, but the noodles will be hydrated more evenly. The noodles tend to keep their shape better during the stir fry and won’t be over cooked easily.
- You can use regular oyster sauce for a non-vegetarian dish.
- A spicy pepper will add a ton of flavor in this dish. I prefer the Asian long red pepper that has a spice level like jalapeno. You can use Anaheim pepper for a less spicy dish. You can also use one Thai bird eye pepper, or any pepper of your choice.
Serving: 1serving, Calories: 244kcal, Carbohydrates: 29g, Protein: 8.7g, Fat: 12.4g, Saturated Fat: 2g, Sodium: 741mg, Potassium: 654mg, Fiber: 3.2g, Sugar: 5.3g, Calcium: 52mg, Iron: 4mg
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