Vegetarian Chicken Chow Fun

Savor the bold, umami-packed flavors of Vegetarian Chicken Chow Fun, a plant-based take on the classic Cantonese stir-fried noodle dish. Featuring tender wide rice noodles, crispy red bell peppers, fresh broccoli, and juicy plant-based chicken strips, this recipe delivers a satisfying balance of textures and tastes. A rich sauce made with soy sauce, dark soy, and vegetarian oyster sauce brings a savory depth, perfectly coating every bite. Enhanced with aromatic garlic, ginger, and a hint of white pepper, this quick 35-minute dish is ideal for weeknight dinners. Serve it straight from the wok for an authentic, restaurant-quality experience at home—perfect for vegetarians and noodle lovers alike!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces wide rice noodles
• 2 tablespoons sesame oil
• 8 ounces plant-based chicken strips
• 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons oyster sauce (vegetarian)
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 3 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup bean sprouts
• 2 scallions, sliced
• 0.5 teaspoon white pepper
• 2 tablespoons vegetable oil

Directions

Step 1

Soak the rice noodles in warm water for 20 minutes or until they are softened, then drain and set aside.

Step 2

In a small bowl, mix together the soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, cornstarch, and water. Stir well until combined and set aside.

Step 3

Heat 1 tablespoon of sesame oil in a large wok or pan over medium-high heat. Add the plant-based chicken strips and stir-fry until browned and cooked through, about 3-4 minutes. Remove them from the wok and set aside.

Step 4

Add the remaining tablespoon of sesame oil to the wok. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.

Step 5

Add the sliced red bell pepper and broccoli florets to the wok. Stir-fry for about 2-3 minutes until the vegetables are slightly tender but still crisp.

Step 6

Push the vegetables to the side of the wok and add the soaked noodles. Pour the soy sauce mixture over the noodles and gently toss to coat them evenly.

Step 7

Return the cooked plant-based chicken strips to the wok, then add the bean sprouts and sliced scallions. Continue to toss everything together for another 2-3 minutes until everything is heated through.

Step 8

Sprinkle the white pepper over the chow fun and give it a final quick toss.

Step 9

Serve immediately hot from the wok and enjoy your Vegetarian Chicken Chow Fun.

Nutrition Facts

Serving size	(989.9g)

Amount per serving	% Daily Value*
Calories	1475.5

Total Fat 71.8g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 28.6g
Cholesterol 0mg	0%
Sodium 6374.2mg	0%
Total Carbohydrate 153.2g	0%
Dietary Fiber 18.0g	0%
Total Sugars 16.8g
Protein 69.4g	0%

Vitamin D 0IU	0%
Calcium 271.6mg	0%
Iron 9.7mg	0%
Potassium 1286.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 18.1%

Carbs: 39.9%