Vegetable Chow Fun (蔬菜炒河粉)

Method7 steps · about 30 min

1. 1

   Step 1: Prepare all the dried wide rice noodles according to their package until just pliable but still slightly chewy. Prefer the package soaking route where available; use only one appropriate preparation route. A noodle should wrap around a finger without breaking and still feel a little firm. Rinse with cold water, drain thoroughly and toss all the prepared noodles with the separate 1 tsp sesame oil. Reserve.

   Uses 7 oz / 200 g dried wide rice noodles · Water for soaking or cooking rice noodles according to their package · 1 tsp sesame oil for prepared noodles

2. 2

   Step 2: Mix all the Shaoxing wine (2 tbsp), light soy sauce (2 tbsp), dark soy sauce (1 tbsp), vegetarian oyster sauce (1 tbsp) and sauce sugar (1 tsp) in a bowl until the sugar dissolves. Reserve this complete sauce.

   Uses 2 tbsp Shaoxing wine for sauce · 2 tbsp light soy sauce · 1 tbsp dark soy sauce · 1 tbsp vegetarian oyster sauce · 1 tsp sugar for sauce

3. 3

   Step 3: In a 12- or 13-inch skillet, bring all the separate ¼ cup broccoli water to a simmer over medium heat. Add all broccoli florets, cover and steam 1½–2 minutes until firm-tender. Transfer all broccoli to a plate and wipe the skillet clean and dry.

   Briefly steam broccoli · 2 minUses ¼ cup water for steaming broccoli · ½ head broccoli, cut into small bite-size florets

4. 4

   Step 4: Heat 2 tbsp from the initial 3 tbsp peanut oil stock in the dry skillet over medium-high heat. Add all the sliced carrot (1) and button mushrooms and stir-fry about 1 minute until the mushrooms begin to brown. Reserve the remaining 1 tbsp initial oil for the noodles.

   Start browning mushrooms and carrot · 1 minUses 2 tbsp peanut oil from the initial 3 tbsp stock · 1 carrot, sliced · 10 oz / 280 g button mushrooms (about 12), sliced

5. 5

   Step 5: Add all the minced garlic (4) and grated ginger (2 tbsp) to the carrot, mushrooms and actual pan oil from step 4. Stir-fry about 30 seconds until fragrant.

   Release garlic and ginger fragrance · 1 minUses All carrot, mushrooms and actual pan contents from step 4 · 4 garlic cloves, minced · 2 tbsp grated ginger

6. 6

   Step 6: Add all the prepared sesame-coated rice noodles from step 1 to the fragrant vegetables from step 5. Drizzle over 2 tbsp peanut oil: the reserved 1 tbsp from the initial stock plus the separate additional 1 tbsp. Toss a few times to coat. Return all steamed broccoli from step 3 and pour in all the sauce from step 2. Cook and gently toss until the sauce is mostly absorbed.

   Uses All prepared and sesame-coated noodles from step 1 · All aromatic vegetable pan contents from step 5 · Remaining 1 tbsp peanut oil from the initial 3 tbsp stock · 1 tbsp additional peanut oil for noodles · All broccoli steamed and reserved in step 3 · All five-stock sauce mixed in step 2

7. 7

   Step 7: Add all the green onions (4), bean sprouts (2 cups) and long red chili pepper (1) to the sauced noodles and vegetables from step 6. Stir-fry about 1 minute until just wilted. Taste a noodle; if still too firm, add an optional splash of water and toss until the water is absorbed and the noodles are tender. Transfer to plates and serve hot as 4 main portions.

   Wilt sprouts, scallions and chili · 1 minUses All noodles, vegetables, sauce and actual oil from step 6 · 4 green onions, cut into 1½-inch pieces · 2 cups bean sprouts · 1 long red chili pepper, cut into matchsticks · A splash of water if noodles remain too firm, optional