Chow Fun Recipe Vegan: Easy and Delicious Plant-Based Meal

Chow Fun is a beloved classic Cantonese dish known for its wide, flat rice noodles stir-fried to perfection with fresh vegetables and savory sauces. For those following a vegan lifestyle, traditional chow fun might seem off-limits due to its frequent inclusion of meat and oyster sauce.

But fear not! This vegan chow fun recipe captures all the smoky, satisfying flavors of the original, using plant-based ingredients that deliver texture, depth, and umami.

Whether you’re a longtime vegan or simply exploring more plant-forward meals, this recipe is sure to please your taste buds and provide a delightful dinner option that’s quick and easy to prepare.

From the chewy rice noodles to the crisp stir-fried vegetables and the rich, savory sauce, every bite is a celebration of flavor and texture. Plus, it’s a great way to use up any veggies lingering in your fridge.

This recipe is perfect for weeknight dinners or meal prep, bringing a taste of authentic Chinese cooking right to your kitchen. Ready to dive into this delicious vegan chow fun?

Let’s get started!

Why You’ll Love This Recipe

This vegan chow fun recipe is a game-changer for several reasons. First, it’s entirely plant-based yet packed with protein and flavor thanks to hearty mushrooms and tofu.

The wide rice noodles soak up the sauce beautifully, creating a silky, satisfying texture that’s hard to resist.

It’s also incredibly versatile — you can swap in your favorite vegetables or add a bit of heat with chili oil. The stir-fry method is fast and easy, making this dish a perfect weeknight dinner.

Plus, it’s gluten-free if you choose tamari or gluten-free soy sauce, accommodating various dietary needs.

If you love Asian-inspired vegan recipes, you’ll find this one fits right into your repertoire. For more wholesome and flavorful dishes, check out our Thelma Sanders Squash Recipe and Phase 2 Fast Metabolism Diet Recipes.

Ingredients

• 8 oz wide rice noodles (fresh or dried)
• 200g firm tofu, pressed and cubed
• 1 cup shiitake mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 1 cup bean sprouts
• 3 green onions, chopped (separate white and green parts)
• 3 cloves garlic, minced
• 2 tbsp vegetable oil (or any neutral oil)
• 2 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp hoisin sauce (check for vegan version)
• 1 tbsp dark soy sauce (for color and depth)
• 1 tsp toasted sesame oil
• 1 tsp sugar (optional)
• Fresh ground black pepper, to taste
• 1/4 cup water or vegetable broth

Equipment

• Large wok or non-stick skillet
• Large pot (for boiling noodles if using dried)
• Colander or sieve
• Spatula or wooden spoon
• Knife and cutting board
• Mixing bowl
• Measuring spoons and cups

Instructions

1. Prepare the noodles: If using dried rice noodles, soak them in warm water for 30 minutes until softened but still firm to the bite (al dente). If using fresh rice noodles, gently separate them with your hands. Drain well and set aside.
2. Press and cube the tofu: Wrap the tofu in a clean kitchen towel and place a heavy object on top for 15 minutes to remove excess water. Cut into 1-inch cubes.
3. Make the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, dark soy sauce, toasted sesame oil, sugar, and water/vegetable broth. Set this aside for easy pouring during cooking.
4. Heat the wok: Place your wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat. When hot, add tofu cubes and fry until golden brown on all sides, about 6-8 minutes. Remove tofu from wok and set aside.
5. Stir-fry vegetables: Add the remaining 1 tablespoon of oil to the wok. Toss in the minced garlic and white parts of the green onions. Stir-fry for 30 seconds until fragrant.
6. Add mushrooms and bell pepper: Cook for 3-4 minutes, stirring frequently, until mushrooms are tender and bell pepper has softened slightly.
7. Add noodles and sauce: Add the drained rice noodles and pour in the prepared sauce. Toss well to coat everything evenly, using tongs or spatula to gently mix without breaking the noodles.
8. Return tofu and add bean sprouts: Add the browned tofu back into the wok along with the bean sprouts. Stir-fry for 2 more minutes until everything is heated through and the bean sprouts are slightly wilted.
9. Finish with green onion tops and pepper: Sprinkle the green parts of the green onions and fresh black pepper. Give it a final toss and remove from heat immediately.
10. Serve hot: Plate your vegan chow fun and enjoy immediately for the best texture and flavor.

Tips & Variations

“For maximum wok hei — that signature ‘breath of the wok’ flavor — make sure your pan is very hot before adding ingredients and avoid overcrowding.”

If you can’t find fresh wide rice noodles, dried versions work well after soaking. You can also try adding other veggies like snap peas, bok choy, or carrots for extra crunch and nutrition.

For added protein, consider mixing in some cooked edamame or tempeh cubes. To spice it up, drizzle a little chili garlic oil or sprinkle red pepper flakes when serving.

If you’re a fan of smoky flavors, a dash of smoked paprika or liquid smoke can add an interesting twist to the dish.

Nutrition Facts

Serving Suggestions

This vegan chow fun pairs wonderfully with a simple side of steamed or sautéed greens like bok choy or Chinese broccoli. A light cucumber salad with rice vinegar and sesame seeds adds a refreshing contrast.

For a heartier meal, serve with some vegan spring rolls or a bowl of hot miso soup. You can also enjoy it as a standalone dish for a quick, fulfilling lunch or dinner.

Looking for more flavorful plant-based dishes? Don’t miss our Daniel Fast Recipes With Brown Rice or our delightful Pesto Recipe Marcella Hazan.

Conclusion

This vegan chow fun recipe brings all the authentic flavors and textures of a classic Cantonese favorite without any animal products. It’s a fantastic way to enjoy a comforting, savory meal that feels indulgent yet is wholesome and nutritious.

The combination of chewy rice noodles, tender tofu, and fresh vegetables coated in a rich, umami-packed sauce makes this dish a winner every time.

Perfect for busy weeknights, potlucks, or even meal prep, this recipe is easy to adjust to whatever you have on hand and your personal taste preferences. We hope this dish becomes a staple in your kitchen, inspiring you to explore more delicious vegan Asian dishes.

For more recipe inspiration, be sure to check out our Thelma Sanders Squash Recipe and Pickled Cherry Pepper Recipe.

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