Stir-Fried Ho Fan

Adapted from The Foodie Takes Flight.

Ingredients

• 1.1 lb fresh rice noodles (or dry wide rice noodles)
• Neutral oil, for cooking
• 1/2 lb extra-firm tofu, drained and sliced into strips
• 5 oz fresh mushrooms (such as oyster), sliced
• 1/2 small bell pepper, sliced
• Handful scallions or garlic chives, sliced
• 1 small onion, thinly sliced
• Carrots, sliced
• Cabbage, sliced
• Mung bean sprouts
• 2 tbsp soy sauce (or more to taste)
• 1 tbsp vegetarian stir-fry sauce
• 1 tsp chili garlic sauce
• 1 1/2 tsp dark mushroom soy sauce (optional, for color)
• Dash of ground white pepper (optional)

Basics

1. Heat a wok or large pan over high heat with oil.
2. Pan-fry tofu strips until lightly golden; move to the side.
3. Add more oil and stir-fry mushrooms and bell pepper until cooked and lightly charred.
4. Add onion and cook until translucent, then combine everything.
5. Add noodles and season with soy sauce, stir-fry sauce, chili garlic sauce, and dark soy (if using).
6. Toss until noodles are evenly coated and heated through.
7. Finish with chives/scallions and bean sprouts; adjust seasoning and serve hot.