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Thai Style Vegan Chow Fun

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    10 mins

Asian Food Vegetable Rice or Noodle Tofu Lunch Dinner Easy Recipes Less Than 30 mins
Silky rice noodles are coated in the rich umami of Lee Kum Kee Vegan Oyster Flavored Sauce, elevated by the bold kick of Chili Garlic Sauce. Savory, garlicky, and gently spicy, the flavors are vibrant yet balanced—light on the palate with a distinctly layered finish.

What you’ll need

Ingredients

  • 12 oz. rice noodles
  • 6 oz. firm tofu
  • 4 oz. Chinese kale
  • 2 oz. shiitake mushrooms
  • 2 oz. carrot
  • 4 oz. bean sprouts
  • 2 oz. chives
  • 1 oz. green onion
  • 3 Tbsp. crushed peanuts
  • 1 pc. lime

Seasoning

  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 2 Tbsp. Lee Kum Kee Vegan Oyster Flavored Sauce
  • 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
  • 1 Tbsp. Lee Kum Kee Mushroom Flavored Dark Soy Sauce
  • 2 Tbsp. tamarind paste
  • 1 Tbsp . palm sugar

Made with
Lee Kum Kee products

Premium Soy Sauce 59 fl oz

Soy Sauces

Premium Soy Sauce
Vegan Oyster Flavored Sauce, 5 lb 1 oz (2.3 kg), Pail

Oyster Sauces

Vegan Oyster Flavored Sauce
Chili Garlic Sauce

Chili Sauces

Chili Garlic Sauce
Mushroom Dark Soy Sauce 1.9L PET

Soy Sauces

Mushroom Flavored Dark Soy Sauce (1.9L Pail)

How to make it

  1. Prepare rice noodles (if using dried noodles, soak until softened, then drain well). Cut tofu into cubes and Chinese kale into sections. Julienne mushrooms and carrots; set aside.
  2. Mix all seasonings until well combined. Blanch the Chinese kale and set aside. Pan-fry the tofu until golden, then remove. In the same pan, sauté mushrooms and carrots until fragrant.
  3. Add rice noodles and toss over high heat to loosen. Return tofu and Chinese kale, then add the sauce and stir-fry quickly until evenly combined.
  4. Add bean sprouts and chives, toss briefly, then remove from heat. Plate and garnish with crushed peanuts, then finish with fresh lime juice before serving.

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