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vegetable chow fun (蔬菜炒河粉)

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omnivorescookbook.com
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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

Soak or cook the dried noodles according to the package instructions until al dente. To test the doneness, you should be able to wrap a noodle around your finger without it breaking, but the noodle should still feel a bit tough. Rinse with cold tap water and drain. Add the sesame oil to the noodles and toss a few times.

Step 2

Combine the sauce ingredients in a medium-sized bowl. Stir until the sugar is dissolved.

Step 3

Add 1/4 cup water to a large skillet and heat over medium heat until simmering. Add the broccoli. Cook, covered, until the broccoli turns al dente, 1.5 minutes to 2 minutes. Transfer the broccoli to a large plate. Use paper towels to wipe the pan clean.

Step 4

Heat 2 tablespoons oil in the same skillet over medium-high heat until hot. Add the carrot and mushrooms. Cook and stir for 1 minute, until the mushrooms start to brown.

Step 5

Add the garlic and ginger. Stir about 30 seconds to release the fragrance.

Step 6

Add the noodles and drizzle the remaining 2 tablespoons of oil over the noodles. Toss a few times so the noodles are coated with oil. Add back the cooked broccoli and pour in the sauce. Cook and stir until the sauce is mostly absorbed.

Step 7

Add the green onion, bean sprouts, and pepper. Cook until the vegetables are just wilted, 1 minute or so. Taste the noodles. If it’s still a bit tough, pour in a splash of water and stir until the water is fully absorbed. Once done, transfer everything to serving plates. Serve hot as a main dish.

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