Quick & Easy Vegetable Chow Fun

Ingredients

• 397 g (14 oz)dried flat rice noodles
• 60 ml (4 tablespoons)sesame oil
• 2 clovesgarlic, minced
• 2spring onions, white parts separated from the green parts and cut into strips
• 180 g (2 cups)broccoli florets
• 45 ml (3 tablespoons)soy sauce
• 60 ml (¼ cup)oyster sauce
• 60 ml (¼ cup)water or dry sherry
• 1 smallred pepper, cut into strips
• 5 ml (1 teaspoon)sugar, optional

Instructions

1. 1

   Cook the noodles

   Prepare the noodles according to the packet instructions. Depending on the type, they may need soaking in boiling water or cooking briefly in a pan of boiling water.

2. 2

   Mix the sauce

   In a bowl, stir together the soy sauce, oyster sauce, water or dry sherry, and sugar if using. Mix until combined and the sugar has dissolved.

3. 3

   Cook the aromatics

   Heat the sesame oil in a wok or frying pan over medium-high heat. Add the garlic and the white parts of the spring onions and sauté until tender and fragrant. Add the broccoli and cook for 1 minute, stirring continuously.

4. 4

   Toss the noodles

   Add the cooked flat rice noodles and toss several times to separate them. Pour in the sauce and toss until the noodles are coated.

5. 5

   Finish the stir-fry

   Stir in the green parts of the spring onions and the red pepper. Cook for a further 2 minutes, stirring constantly.

6. 6

   Serve while hot

   Transfer the chow fun to a serving dish and enjoy hot.

What is vegetable chow fun?

Chow fun is a Cantonese-style stir-fry built around broad rice noodles. This meat-free version combines them with vegetables and a savoury sauce for a quick, filling dish.

Dried noodles make this version convenient to keep on hand. Cooking them according to their packet instructions before stir-frying helps them join the sauce without spending too long in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 529 calories, 6g protein, 90g carbs, 14g fat.

Most of the carbohydrates come from the rice noodles, while sesame oil supplies much of the fat. The noodles contribute some protein, with soy and oyster sauces adding smaller amounts. For a more balanced plate, pair a portion with tofu or edamame.

The noodles and sauce

Flat noodles: follow the packet directions, as dried rice noodles can need soaking or boiling. Drain them well before adding them to the wok so they do not bring excess water into the stir-fry.

Sauce: soy sauce and oyster sauce bring the main savoury flavours, while water or dry sherry loosens the mixture. The optional sugar dissolves into the sauce and adds a little sweetness.

Build flavour in stages

Aromatics: cook the garlic and the white spring onion pieces first, until fragrant and tender. Keep them moving so they do not catch in the hot oil.

Vegetables: the broccoli gets a short head start before the noodles go in. The green spring onion pieces and pepper are added later, then cooked for 2 minutes.

Keep the noodles moving

Separate: toss the cooked noodles several times as soon as they enter the pan. This helps prevent clumps before the sauce is added.

Coat: pour in the sauce and keep tossing until it covers the noodles. Once the vegetables and noodles are together, stir constantly through the final 2 minutes of cooking.

Timing and doneness

The recipe takes 15 minutes in total, so have the sauce mixed and vegetables prepared before starting the stir-fry. Noodle cooking time can vary by brand, so use the packet as your guide.

The noodles should be cooked through before they go into the pan. The broccoli and pepper cook briefly in the wok, so expect them to retain some bite.

Serving ideas

Serve the chow fun as soon as it is transferred to a dish, while the noodles are hot and coated in sauce. It can stand on its own as a simple meal.

For a more substantial plate, serve it alongside a source of protein such as tofu or edamame. These are additions to the meal rather than ingredients in this recipe.

Recipe notes & tips

• Prepare the sauce and cut the vegetables before heating the wok.
• Check the noodle packet so you use the right soaking or boiling method.
• Drain the noodles thoroughly before adding them to the pan.
• Toss the noodles several times to loosen them before adding the sauce.
• Keep stirring during the final 2 minutes so the sauce coats the ingredients evenly.

Variations

• Swap the sherry: use water instead for the alcohol-free option given in the recipe.
• Add tofu: fry it separately and serve it with the finished chow fun.
• Change the vegetables: replace the broccoli or pepper with another quick-cooking vegetable.
• Skip the sugar: leave it out for a less sweet sauce.
• Add heat: serve with chilli sauce or sliced fresh chilli.

Common mistakes to avoid

• Using the wrong noodle method: check the packet, as some dried rice noodles need soaking while others need boiling.
• Adding wet noodles: drain them well first so excess water does not dilute the sauce.
• Leaving noodles clumped: toss them several times before pouring in the sauce.
• Cooking the garlic too long: add the broccoli once the garlic and spring onion are fragrant and tender.
• Stopping the stirring: keep the ingredients moving during the final 2 minutes to coat them evenly.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat in a frying pan over medium heat, stirring until hot throughout; add a small splash of water if the noodles seem dry.

Frequently asked questions