Vegan Beef Chow Fun - 干炒素牛河

Ingredients

• 2 servings of fresh flat rice noodles
• 3 slices soy chop slices* (softened as directed on package)
• 4 stalks green onions
• 1 cup mung beansprouts
• oil for cooking
• 1/2 tablespoon sugar
• 1/2 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon water
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1/4 teaspoon mushrooms seasoning

Instructions

1. 1

   Prepare the soy chop by squeezing out the water. Then, cut them into thin slices.

2. 2

   Prepare the marinade: Whisk together sugar, soy sauce, dark soy, and water in a bowl until well-combined. Marinate the soy slices until well-combined.

3. 3

   Rub in the cornstarch until all soy slices are well coated.

4. 4

   Heat a large wok and add about 2 teaspoons of oil. Then, pan-fry soy slices until you see slight char on both sides. Remove and set them aside until ready to use.

5. 5

   Using the same wok, heat it up again and add about a tablespoon of oil.

6. 6

   Add the fresh noodles and spread them to cover the bottom of the pan. Pan-fry each side until slightly char, about 1-2 minutes.

7. 7

   Add the beansprouts on top of the noodles, then using a spatula, toss the two ingredients together for about 30 seconds.

8. 8

   Add the noodle sauce by swirling it around the noodles. Toss again until all the noodles are coated with sauce.

9. 9

   Finally, add the soy slices and fold in the green onions until well-combined. Remove from heat and serve warm.