Step 1

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.

Step 2

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.

Step 3

Heat a large pan or wok over medium high heat. Once hot, add the oil.

Step 4

Add in the onion and garlic. Sauté for 1-2 minutes.

Step 5

Add the rehydrated soy chunks/plant-based meat/tofu and mushrooms.

Step 6

Season the soy chunks and mushroom with 1 tbsp vegetarian mushroom oyster sauce or vegetarian stir-fry sauce, or to taste.

Step 7

Turn up the heat before adding in the Shaoxine wine. Mix well.

Step 8

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.

Step 9

Add in the scallions and chives. Sauté for 1 minute.

Step 10

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.

Step 11

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.

Step 12

Turn off the heat and serve while hot. Enjoy!