Crispy Chow Fun is one of my favorite dishes that I copied from a restaurant. It's basically fried rice noodle with vegetables on top in a thick sauce. Not the healthiest dish in the world, but yummy! Here's a general guide on how to make it. (Please don't ask me for precise measurements because I'm just no good at that, LOL!)
Crispy Chow Fun
thick fresh rice noodles/chow fun noodles (available in Asian markets)
(whatever other vegetables you have on hand)
vegetarian mushroom oyster sauce
salt, black pepper to taste
1. Cut tofu into thin pieces and fry them until golden. Set aside.
2. Tear the fresh rice noodle into thinner pieces. Add liberal amount of oil into a flat skillet and fry the rice noodles until crispy on both sides. This part takes a while so you could work on the veggies at the same time.
3. In a large pan (wok is good), cook up all the veggies and then add the tofu.
4. Add a tablespoon of corn starch to 1-2 cups of cold water (depending on how much sauce you like...I like a lot!) and then add that to the veggies.
5. Add a swirl or two each of the vegetarian mushroom oyster sauce and soy paste. Add a little bit of sugar and salt and pepper to taste.
Arrange the fried noodles on plate and pile the veggies and sauce over it and serve. Voila!
And I leave you with Day 3 of my sprouts progress:
Look how long they've grown already! I'm amazed! This is so fun, I'm so glad Laloofah got me into this. Thanks, girlfriend! :-)