quick vegetarian chow fun

By foodiva

Ingredients

• 100 g to 150g fresh ho fun (or 50g-60g pre-soaked rice noodles)
• 1 small bunch bean sprouts
• 2 shitake mushrooms, sliced
• 1 Bok Choy, minced
• 2 green onions, cut into 1 inch pieces
• 1 small bunch Chinese chive (optional), cut into 1 inch pieces
• 1 garlic clove, minced
• 1 middle sized egg, well whisked
• pinch of salt
• dash of pepper
• 1 tablespoon light soy sauce
• 1 tablespoon cooking oil

Details

Servings 1
Adapted from chinasichuanfood.com

Preparation

Step 1

Stir fry

Sorry I do not take step by step pictures this time, as the process is going so fast. And the noodles seems lighter in color and less appealing than beef chow fun because no dark soy sauce or oyster sauce is added. However have a faith in me that you will taste more combined flavor of Bok Choy, mushrooms and eggs.  For this recipe, I do not recommend making a larger batch because the larger amount ingredients will cool the wok quickly, which may spoil the taste. This process just take around 2 minutes. So I guess it is not a big problem to make one portion each time.

2 shitake mushrooms, sliced

2 green onions, cut into 1 inch pieces

1 small bunch Chinese chive (optional), cut into 1 inch pieces

1 middle sized egg, well whisked

Heat oil and then fry eggs. Break the fried eggs into pieces and transfer out.

Put minced garlic in, fry until aroma. Add Bok Choy and shitake mushrooms; fry for around half a minute until slightly soft.

Place the rice noodles, bean sprouts, scrambled egg, light soy sauce and salt. Give a big stir-fry to mix every well over high fire. Add chive and green onions, mix quickly and serve hot!

Chinese Tomato and Egg Stir Fry