Chow fun is the Chinese name for rice noodles. We’ve called for new noodles here, yet in the event that you can’t discover them, substitute dried rice stick noodles and get ready as indicated by bundle bearings. The noodles splash up the sauce rapidly, so serve instantly.
- 1/2 cup low-sodium vegetable broth
- 3 1/2 Tbs. hoisin sauce
- 2 Tbs. low-sodium soy sauce
- 2 Tbs. minced fresh ginger
- 1 tsp. black bean garlic sauce
- 2 Tbs. toasted sesame oil
- 3 medium carrots, cut into thin matchsticks or thinly sliced on a bias
- 1 medium red bell pepper, thinly sliced (11/2 cups)
- 1 cup fresh or frozen, thawed corn kernels or drained, canned baby corn
- 1 bunch green onions, trimmed and cut into 1/2-inch slices (1 cup)
- 1/2 lb. Chinese broccoli, chopped, or 1/2 lb. broccoli florets (3 cups)
- 4 oz. shimeji mushrooms, clusters separated, or 4 oz. white mushrooms, sliced (1 cup)
- 9 oz. fresh wide rice noodles
Whisk together juices, hoisin sauce, soy sauce, ginger, and dark bean– garlic sauce in little bowl. Put aside.
Warmth wok or expansive non-stick skillet over high warmth. Include sesame oil, and twirl to coat. Decrease warmth to medium-high; include carrots. Cook 3 minutes. Include ringer pepper, corn, green onion, and broccoli. Cook 3 minutes, or until the point when vegetables are fresh delicate. Blend in mushrooms, noodles, ¼ glass water, and hoisin blend. Panfry 2 minutes, tenderly hurling vegetables and noodles until covered and warmed.