Thai Style Vegan Chow Fun
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
How to make it
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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.
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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.
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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.
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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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