Vegan Chicken Chow Fun
Dive into the bold flavors of Vegan Chicken Chow Fun, a plant-based twist on the classic Cantonese favorite. This savory stir-fried noodle dish features tender wide rice noodles tossed with crispy vegan chicken, vibrant vegetables like bell peppers and bean sprouts, and a crave-worthy sauce made from soy sauce, hoisin, and sesame oil. Enhanced with the aromatic blend of garlic and ginger, and finished with a hint of black pepper, this quick and easy recipe is perfect for weeknight dinners or a satisfying takeout-inspired meal. Ready in just 35 minutes, it delivers restaurant-quality taste right in your own kitchen while remaining completely vegan-friendly!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 ounces wide rice noodles (Chow Fun noodles)
- 8 ounces vegan chicken pieces
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 1 medium bell pepper, thinly sliced
- 3 green onions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cup bean sprouts
- 0.25 teaspoon freshly ground black pepper
Directions
Step 1
Prepare the wide rice noodles according to package instructions; usually, you need to soak them in warm water for about 20 minutes until softened. Drain and set aside.
Step 2
In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, and cornstarch. Stir well and set aside.
Step 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the vegan chicken pieces and stir-fry for about 5-7 minutes until they are heated through and slightly crispy. Remove the vegan chicken from the wok and set aside.
Step 4
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the sliced onions and bell peppers. Stir-fry for 2 minutes until they begin to soften.
Step 5
Add the minced garlic and ginger to the wok, and continue to stir-fry for another 30 seconds until fragrant.
Step 6
Return the vegan chicken to the wok along with the drained rice noodles. Pour the sauce mixture over the ingredients and toss everything together gently, ensuring all the noodles and vegetables are well coated with the sauce.
Step 7
Add the bean sprouts and green onions to the wok. Stir everything together for about 1-2 minutes until the bean sprouts are heated through and the green onions are tender-crisp.
Step 8
Season with freshly ground black pepper, give it one final stir, and then remove from heat.
Step 9
Serve the Vegan Chicken Chow Fun immediately, garnished with extra green onions if desired.
Nutrition Facts
| Serving size | (985.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1375.7 |
| Total Fat 54.7g | 0% |
| Saturated Fat 7.5g | 0% |
| Polyunsaturated Fat 23.3g | |
| Cholesterol 1.0mg | 0% |
| Sodium 3204.1mg | 0% |
| Total Carbohydrate 171.6g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 27.1g | |
| Protein 64.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 283.7mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1740.3mg | 0% |
Source of Calories