Chow Fun Noodles
Ingredients
The noodles
-
½
package
XL wide rice noodles
The sauce
-
2
teaspoons
sesame oil
-
1
teaspoon
grated fresh ginger
-
3
cloves
garlic
-
¼
teaspoon
white pepper
-
2
tablespoons
rice wine vinegar
-
4
tablespoons
soy sauce
-
1
teaspoon
brown sugar
-
4
red Thai chilis
diced
The vegetables and protein
-
3
tablespoons
vegetable oil
-
½
package
firm tofu
-
1 ¼
cups
carrots, sliced into matchsticks
-
8
ounces
baby bella mushrooms, sliced
-
8
ounces
snow peas
-
½
cup
scallions, thinly sliced
Instructions
- Soak the noodles in warm water for 30 minutes until softened, then drain and rinse with cold water.
- Whisk together sesame oil, fresh ginger, garlic, white pepper, rice wine vinegar, soy sauce, brown sugar, and dried chilis in a small bowl.
- Heat 2 tablespoons of vegetable oil in a large non-stick pan or wok over medium-high heat for about 5 minutes.
- Add tofu cubes to the hot pan and cook for about 5 minutes per side until golden brown, then remove and set aside.
- Add the remaining oil, mushrooms, carrots, and snow peas to the pan and cook for 5 minutes until tender-crisp.
- Add the soaked noodles, tofu, scallions, and sauce to the pan, stir to coat, and cook for an additional 2 minutes.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
428
Total fat
15g
Total carbohydrates
63g
Total protein
11g
Sodium
1147mg
Cholesterol
0mg
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