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Vegan Chow Fun Noodle Stir Fry

Name: Vegan Chow Fun Noodle Stir Fry
Cuisine: Chinese
Ingredients: 2 T vegetable oil; 1.5 lb fresh broad rice noodles, separated; 1 T light soy sauce; 1 T dark soy sauce; 2 T vegetable oil; 2 T garlic, minced; 2 T shallots, thinly sliced; 1 red bell pepper, julienned; 1 c cabbage, shredded; 100 gm enoki mushrooms, ends removed; 1 T vegetarian oyster sauce; 1 t Golden Mountain sauce (a Thai seasoning sauce, can omit if you don't have any); 1 t Chinkiang black vinegar; 1 t light soy sauce; 1 t dark soy sauce; 1 t spicy chili crisp (or more if you'd like it spicier); 1 T shaoxing wine; 6 oz veggie ground beef (I used 1/2 pack of Yves Veggie ground); 1 t scallion oil (optional, can omit or substitute sesame oil); 1 t ginger oil (optional, can omit substitute sesame oil)

Budget CookingQuick & EasySheet Pan DinnerSkillet RecipeStir-fryVeganVegetarianComfort FoodMain DishesPastaFamily favouritesHealthyDairy-freeChineseHalal

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Ingredients

Noodles

2 T vegetable oil
1.5 lb fresh broad rice noodles, separated
1 T light soy sauce
1 T dark soy sauce

Stir fry

2 T vegetable oil
2 T garlic, minced
2 T shallots, thinly sliced
1 red bell pepper, julienned
1 c cabbage, shredded
100 gm enoki mushrooms, ends removed
1 T vegetarian oyster sauce
1 t Golden Mountain sauce (a Thai seasoning sauce, can omit if you don't have any)
1 t Chinkiang black vinegar
1 t light soy sauce
1 t dark soy sauce
1 t spicy chili crisp (or more if you'd like it spicier)
1 T shaoxing wine

Ground beef

6 oz veggie ground beef (I used 1/2 pack of Yves Veggie ground)
1 t scallion oil (optional, can omit or substitute sesame oil)
1 t ginger oil (optional, can omit substitute sesame oil)

Preparation

Cook NOODLES first by heating vegetable oil in a large pan or wok on med high heat. Add noodles to pan. Add light soy sauce and dark soy sauce. Mix well and make sure sauce are coated evenly. Don't mix noodles before you've added soy sauces. It will be difficult to move around. Remove noodles from pan and set aside.
Cook STIR FRY next by heating vegetable oil on med high heat. Added garlic & shallots. Keep stirring around to prevent from burning.
When shallots are translucent, add cabbage & bell peppers, oyster sauce, golden mountain sauce, vinegar, light soy sauce, dark soy sauce & shaoxing wine. Mix well.
Add enoki mushrooms & mix well.
When cabbage is slightly translucent, add back the noodles, turn heat to high and mix well very fast making sure to keep noodles from sticking. I prefer mine a little burnt but it's up to you.
Remove noodles from pan and set aside.
Lastly, cook GROUND BEEF by heating veggie ground beef on med high heat in same pan. Add scallion oil and ginger oil (these are optional) and mix well. When beef is cooked, turn off heat.
Add noodles back to pan and mix well with beef.
I like to add an extra 1/2 tsp of spicy chili crisp before I eat it to my personal serving but it's up to you. Enjoy!

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