EASY VEGAN TAIWANESE STIR FRIED RICE NOODLES (Chow Mei Fun) | Gluten Free One Pan Dinner

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is more affordable.

oyster sauce

🥗Healthier: soy sauce

💰Cheaper: hoisin sauce

Soy sauce is lower in calories, while hoisin is often less expensive.

protein (chicken, shrimp, or tofu)

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers plant protein, while canned beans are budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats, while canola is cost-effective.

Soak half the package of rice noodles for four servings until softened.

Preheat the pan.

Cube the tofu and pan-fry it in grapeseed oil until golden brown.

Chop the onion and add it to the pan with the tofu, seasoning with salt and pepper.

Chop the celery and cabbage roughly and add them to the pan once the tofu is golden.

Add about a quarter cup of toasted sesame oil and a quarter cup of coconut aminos to the pan, mixing well.

Allow the vegetables to sauté until mostly cooked.

Drain the soaked rice noodles and add them to the pan along with shredded carrots.

Cover the pan for a few minutes, tossing the ingredients to mix well.

Adjust seasoning with more salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens