Vegetarian Chow Fun

Vegetarian Chow Fun

A touch of brown sugar added to the salty black bean-garlic sauce is what gives this noodle stir-fry its unmistakable Chinese takeout flavor. The recipe for vegetarian chow fun works equally well with slices of sirloin steak or boneless, skinless chicken breast or even pork tenderloin.

From EatingWell: March/April 2011
Yield: 4 servings, about 1 1/2 cups each
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

  1. 8 ounces wide rice noodles, preferably brown-rice noodles (see Notes)
  2. 1/2 cup Shao Hsing or dry sherry (see Notes)
  3. 4 teaspoons black bean-garlic sauce (see Notes)
  4. 1 tablespoon reduced-sodium soy sauce
  5. 2 teaspoons light brown sugar
  6. 2 teaspoons cornstarch
  7. 2 teaspoons plus 1 tablespoon canola or peanut oil, divided
  8. 1 teaspoon minced ginger
  9. 1 small onion, thinly sliced
  10. 1 12-ounce bag fresh Asian stir-fry vegetables (about 5 1/2 cups)
  11. 1/2 cup water, divided
  12. 1 14-ounce package firm water-packed tofu, drained

Preparation

  1. Fill a large nonstick skillet with water and bring to a boil. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes or according to package directions. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.
  2. Meanwhile, combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
  3. Heat 2 teaspoons oil in the pan over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring, for 30 seconds. Add onion and cook, stirring, until softened, 1 to 3 minutes. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.
  4. Pat tofu dry and cut into 3/4-inch cubes. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the tofu and cook, stirring every 2 to 3 minutes, until golden brown, 6 to 8 minutes total. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.
  5. Return the noodles and vegetables to the pan along with the remaining 1/4 cup water; cook, tossing to coat with the sauce, until heated through, about 2 minutes more.

Tips & Notes

Nutrition

Nutrition Per Serving: 393 calories; 11 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 58 g carbohydrates; 12 g protein; 3 g fiber; 711 mg sodium; 227 mg potassium.

Nutrition Bonus: Vitamin C (38% daily value), Vitamin A (30% dv), Calcium (28% dv).

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 vegetable, 1 medium-fat meat, 1 fat