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!
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.