Watch how to make it here
Here’s a delicious vegan take on the classic Cantonese dish, beef chow fun.
A few notes:
- Fresh wide flat rice noodles can be found in most Asian grocery stores. If not available, feel free to use dry wide flat rice noodles. Follow the package instructions and budget extra time to cook dry noodles. If using fresh noodles, no need to cook them as it is ready to be added to the pan.
- Fried tofu can also be found in most Asian grocery stores. If not available, you can fry firm tofu at home yourself or omit it altogether.
- Oyster mushrooms are the preferred mushrooms for this recipe but shitake or king oyster mushroom works just as well.
- Store any leftovers in an air-tight container in the refrigerator for up to 1 day.
Vegan Beef Chow Fun
- 1 serving of fresh wide flat rice noodles or dry wide flat rice noodles
- 4-5 slices of rehydrated textured soy meat (vegan beef)
- 4-5 pieces fried tofu, cut in half
- 2oz oyster mushrooms, sliced
- 1/4 white onion, sliced
- 1 tsp ginger, grated
- 1 scallion, roughly chopped
- 1/2 tsp white pepper
- 1.5 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- Handful of bean sprouts
- Step 1 Rehydrate the textured soy meat in a bowl of room temperature water for at least 10-15 minutes. Prepare the fried tofu, oyster mushrooms, white onion, ginger, garlic, and scallion.
- Step 2 Heat up a wok or nonstick pan and add oil. After a couple minutes, add the white ends of the scallion, ginger, oyster mushrooms and the white onion slices. Saute for 3-4 minutes before tossing in the rehydrated textured soy meat, fried tofu and noodles. Mix it well and season with white pepper, soy sauce, dark soy sauce, and shaoxing wine. Cook for 1-2 minutes. Add the beansprouts, sesame oil, toss the noodles and cook for another 2-3 minutes.
- Step 3 Serve immediately and enjoy!