Stir-Fried Vegan ‘Beef’ Ho Fun (Chow Fun)

5 from 3 votes

This stir-fried ho fun noodles recipe, also called as chow fun, are wide flat rice noodles stir-fried with “beef” (vegan soy meat/chunks, in this case), crunchy bean sprouts, onions, garlic, Chinese chives, and mushrooms. This is a really hearty and satisfying Chinese Cantonese restaurant-style dish you can make at home with a wok or a regular non-stick pan.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Asian, Cantonese, Chinese

Servings

Calories 588 kcal

Ingredients

Noodles (choose one!)

200 g dry wide flat rice noodles OR
500 g fresh wide flat rice noodles , see homemade recipe here

Stir-Fry

3 tbsp neutral oil
1 medium onion thinly sliced
2 cloves garlic minced
200 g rehydrated soy chunks or other plant-based meat substitute (see notes)
100 g fresh mushrooms of choice sliced (I used king oyster mushrooms)
1 tbsp Shaoxing wine , dry sherry, or other rice wine
2 tbsp vegetarian mushroom oyster sauce or vegetarian stir-fry sauce adjust to taste (divided)
Handful Chinese chives chopped into 3” long pieces, or sub more scallions
2 scallions chopped into 3” long pieces
2 tbsp soy sauce or tot taste
2 tsp dark soy sauce
150 g bean sprouts I used mung bean sprouts

Instructions

Noodles

Dried Noodles: If using dry rice noodles, place the noodles in a large heat proof bowl. Pour boiling hot water into the bowl to completely submerge the noodles. Leave the noodles to soak for 10-15 minutes or until they turn into a solid white colour and are pliable but still very chewy. Drain the noodles from the water and set aside.
Fresh Noodles: If using fresh rice noodles, make sure to carefully separate them. If purchasing packaged fresh rice noodles, you may need to blanch them in some boiling hot water. It'll be best to follow the package instructions to get the best results.

Stir-Fry

Heat a large pan or wok over medium high heat. Once hot, add the oil.
Add in the onion and garlic. Sauté for 1-2 minutes.
Add the rehydrated soy chunks/plant-based meat/tofu and mushrooms.
Season the soy chunks and mushroom with 1 tbsp vegetarian mushroom oyster sauce or vegetarian stir-fry sauce, or to taste.
Turn up the heat before adding in the Shaoxine wine. Mix well.
Afterwards, lower to medium heat and then leave the soy meat and mushrooms untouched on the pan for around 3-4 minutes until lightly browned.
Add in the scallions and chives. Sauté for 1 minute.
Add in the flat rice noodles. Over medium high heat, season with the remaining 1 tbsp vegetarian mushroom oyster sauce or vegetarian stir-fry sauce and soy sauces (regualr and dark soy sauce). Mix well and then add in the bean sprouts.
Turn up the heat and toss the noodles with the sprouts. Cook for 1-2 more minutes until the noodles are cooked to your liking and the bean sprouts are tender but still crunchy. Taste the noodles and feel free to season with more vegetarian stir-fry sauce or soy sauce, if needed.
Turn off the heat and serve while hot. Enjoy!

Notes

PROTEIN

Soy chunks
For the soy chunks, I used 60g dry pieces to get 200g rehydrated ones. I broke these apart by hand into thinner pieces to recreate ‘meaty’ strips.
Tofu - you can opt to use extra firm tofu or even smoked/baked tofu for this recipe. You can slice them into thin pieces and pan-fry them. Make sure to season them with some vegetarian oyster sauce as well!

For my US-based friends, here are similar meat substitutes that you can find on Amazon:

(these are affiliate links)

NUTRITIONAL INFO

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