These healthy vegan chow fun noodles are delightfully chewy, with a thick, sticky-sweet sauce, loads of veggies, and tofu for protein. Meet your new favorite weeknight dinner!

Bowl of chow fun noodles with chopsticks

So many of my favorite vegan meals are Asian-inspired dishes—Quick and Easy Thai Green Curry, Sticky Sesame Shiitake Mushrooms, Tempeh Stir Fry with Peanut Ginger Sauce. I love how simple they are to make, and they’re also the types of dinners you can fill with fresh vegetables and plant proteins to make them extra satisfying. This recipe for chow fun noodles is no exception!

Chow fun noodles are a type of flat rice noodle popular in Chinese cuisine. These wide, smooth noodles are stir-fried with vegetables and proteins to create a variety of delicious dishes. Also known as ho fun or ho fan noodles, chow fun noodles pair with virtually any type of sauce, from peanut sauce to red curry, but their shape makes them especially suited for a sticky-sweet soy sauce—it clings to the noodles, coating them in flavour. Yes!

For this healthy chow fun noodle recipe, we’re pairing our noodles with chewy tofu, mushrooms, carrots, snow peas, and scallions, with some spicy Thai chiles for added heat. This combination creates a delectable dinner with plenty of protein, vitamins, and minerals. 

Healthy and delicious? Quick and easy too? It doesn’t get much better, friends!

Overhead view of healthy chow fun noodle ingredients with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • XL wide rice noodles – You can find these at most Asian grocers, or purchase them online. While thinner rice noodles—the kind you use for pad Thai— can be substituted in this chow fun noodles recipe, they’re just not the same!
  • Sesame oil
  • Fresh ginger
  • Garlic
  • White pepper
  • Rice wine vinegar – Be sure to use the unseasoned variety.
  • Soy sauce – Tamari, low-sodium soy sauce, or even coconut aminos can be used instead.
  • Brown sugar – Both dark or light brown sugar will work; you can also substitute coconut sugar.
  • Red Thai chilis – Feel free to use more or less, depending on your heat preferences.
  • Vegetable oil
  • Firm tofu – Use the refrigerated firm tofu that comes packed in water, not the shelf-stable silken variety.
  • Carrots – You’ll need to slice these into matchsticks, so you can save yourself some prep time by purchasing the pre-cut carrots.
  • Baby bella mushrooms – These can also be purchased pre-sliced to save on prep!
  • Snow peas
  • Scallions

Why Use White Pepper Instead of Black Pepper?

White pepper has a less pungent flavour than black pepper, and it also has a bit more nuance, as it’s harvested from berries that are fully ripened, then fermented. It has quite a different taste than black pepper, so I recommend using white pepper rather than substituting black.

How to Make Healthy Chow Fun Noodles 

Making this vegan chow fun noodles recipe is faster than ordering takeout! Here’s what you’ll need to do.

Overhead view of chow fun noodles soaking in bowl

Soak the noodles. Place the noodles in a large bowl filled with warm water. Soak them for 30 minutes, or until they’re softened enough to wrap around your finger. Drain and rinse with cold water.

Make the sauce. Whisk the sesame oil, fresh ginger, garlic, white pepper, rice wine vinegar, soy sauce, brown sugar, and dried chilis in a small bowl. 

Heat the oil. Add 2 tablespoons of oil to a large non-stick pan or wok set over medium-high heat. Preheat the oil for about 5 minutes.

Overhead view of tofu pieces cooking in pan

Cook the tofu. Add the tofu cubes to the hot pan. Cook for about 5 minutes per side, or until golden brown. Transfer the tofu to a plate.

Cook the vegetables. Add the remaining oil, mushrooms, carrots, and snow peas to the hot pan. Cook, stirring occasionally, for 5 minutes, or until the vegetables are tender-crisp.

Finish. Add the chow fun noodles, tofu, scallions, and sauce to the pan. Stir to coat, then cook for about 2 minutes more.

Vegetable chow fun noodles in pan

Tips for Success

Follow these simple tips for no-fail chow fun noodles:

  • Don’t skimp on the oil. It’s key to making sure the noodles and tofu don’t stick to the pan.
  • Keep the veggies crisp. Cook them too long, and they’ll end up soggy. They really only need 5 minutes!
  • Make it your own. You can use your favorite plant protein and vegetables in this recipe, as long as you keep the same veggie/protein-to-noodle ratio. 
Bowl of vegan chow fun noodles with chopsticks

How to Store Leftovers

Store leftover chow fun noodles in an airtight container for 3 to 4 days. To reheat, simply microwave or stir fry them until they’re warmed through.

Can This Recipe Be Frozen?

Yes, this chow fun noodle recipe can be frozen for up to 2 months. To freeze, transfer the noodles to an airtight container or freezer bag. When you are ready to enjoy, thaw in the refrigerator overnight and then reheat as desired.

Enjoy friends! If you make this healthy chow fun noodles recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Overhead view of vegan chow fun noodles in bowls and pan
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Overhead view of healthy chow fun noodles with chopsticks

Healthy Chow Fun Noodles

These healthy vegan chow fun noodles are delightfully chewy, with a thick, sticky-sweet sauce, loads of veggies, and tofu for protein. Meet your new favorite weeknight dinner!
5 (from 6 ratings)

Ingredients

  • ½ package XL wide rice noodles, 227 grams
  • 2 teaspoons sesame oil
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic, minced
  • ¼ teaspoon white pepper
  • 2 tablespoons rice wine vinegar
  • 4 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 4 red Thai chilis, diced
  • 3 tablespoons vegetable oil, divided
  • ½ package firm tofu, cut into cubes 170 grams
  • 1 ¼ cup carrots, sliced into matchsticks 165 grams
  • 8 ounces baby bella mushrooms, sliced 227 grams
  • 8 ounces snow peas, 227 grams
  • ½ cup scallions, thinly sliced 34 grams

Instructions 

  • Place noodles in a large bowl and submerge in warm water. Soak for 30 minutes until softened enough to wrap around your finger. Drain and rinse with cold water.
  • Combine sesame oil, fresh ginger, garlic, white pepper, rice wine vinegar, soy sauce, brown sugar and dried chilis in a small bowl. Whisk together and set aside.
  • Add 2 tablespoons of oil to a large non-stick pan or wok. Heat over medium high heat until very hot (heat about 5 minutes).
  • Add the tofu cubes to the hot pan. Cook about 5 minutes per side or until golden brown.
  • Remove tofu to a plate and set aside.
  • Add the remaining oil, mushrooms, carrots and snow peas to the hot pan. Cook, stirring occasionally, for 5 minutes.
  • Add noodles, tofu, scallions and sauce to the pan. Stir to coat all of the ingredients with the sauce. Cook for about 2 minutes.
  • Serve immediately.

Notes

Storage:  Store leftover chow fun noodles in an airtight container for 3 to 4 days. To reheat, simply microwave or stir fry them until they’re warmed through.
This chow fun noodle recipe can also be frozen for up to 2 months. To freeze, transfer the noodles to an airtight container or freezer bag. When you are ready to enjoy, thaw in the refrigerator overnight and then reheat as desired.
Calories: 428kcal, Carbohydrates: 63g, Protein: 11g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Sodium: 1147mg, Potassium: 608mg, Fiber: 5g, Sugar: 7g, Vitamin A: 7459IU, Vitamin C: 47mg, Calcium: 130mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.