Vegetable Chow Fun (蔬菜炒河粉)
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Omnivore's Cookbook · by Maggie Zhu★ 4.7 (3)

Vegetable Chow Fun (蔬菜炒河粉)

NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 17%
CARBS 59G58% OF CAL
6G FIBER43G OTHER9G TOTAL SUGAR
FAT 15G32% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rice noodles stir-fried with broccoli, carrots, mushrooms, and greens in a savory sauce. Fresh, veggie-packed, and ready in 30 minutes.

mainchinesestir frydairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 7 oz (200 g) dried wide rice noodles ((Footnote 1))
  • 1 teaspoon sesame oil
  • 2 tablespoons Shaoxing wine ((or dry sherry))
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon vegetarian oyster sauce ((Footnote 2))
  • 1 teaspoon sugar
  • 1/2 head broccoli (, cut into small bite-size florets)
  • 3 tablespoons peanut oil
  • 1 carrot (, sliced)
  • 12 (10 oz. / 280 g) button mushrooms (, sliced)
  • 4 cloves garlic (, minced)
  • 2 tablespoons ginger (, grated)
  • 4 green onions (, cut into 1 1/2” (3 cm) pieces)
  • 2 cups bean sprouts
  • 1 long red pepper (, sliced to matchsticks (or Anaheim pepper for less spicy) (*Footnote 3))
PREP
20M
SODIUM
706MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.