Stir-Fried Chow Fun with Delicate Vegetables
A light and refreshing stir-fry made with delicate vegetables and Chinese chow fun noodles, finished with a hint of pickled flair.
Ingredients
- ●8 oz chow fun noodlespreferably fresh
- ●1 cup delicate vegetables (such as bean sprouts, carrots, and cabbage)slice into thin strips
- ●1/2 block tofupressed and cubed
- ●2 tbsp pickled gingerfinely chopped
- ●1 bunch chinese broccolistems trimmed and separated
- ●1 tsp chinese chili oiloptional
- ●2 tbsp soy saucelow-sodium
- ●1 tsp sesame oilfor serving
Instructions
- 1
Cook the chow fun noodles according to package instructions. Drain and set aside.
- 2
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
- 3
Add the tofu and cook until golden brown on all sides, about 3-4 minutes.
- 4
Remove the tofu from the skillet and set aside.
- 5
Add the remaining 1 tablespoon of sesame oil to the skillet, then add the delicate vegetables and broccoli.
- 6
Stir-fry the vegetables until they begin to soften, about 2-3 minutes.
- 7
Add the cooked noodles, tofu, pickled ginger, soy sauce, and chili oil (if using) to the skillet.
- 8
Stir-fry everything together for an additional 1-2 minutes, until the noodles are well coated with the sauce.
- 9
Serve the stir-fry hot, garnished with sliced scallions and an extra drizzle of soy sauce if desired.