This vegetable chow fun uses eggplant, lightly fried to give the dish a richer texture and shiitake mushrooms rounding out the umami flavors. Use vegetarian oyster sauce yet in this vegetable chow fun and it is a vegan and vegetarian dish!
1poundfresh rice noodles(450g, if you can’t find these at your Asian grocery, we have a recipe here!)
Take the rice noodles out of the refrigerator and allow to sit on the counter until they are at room temperature. Cut them into 1½-inch wide ribbons.
In a small bowl, dissolve ½ teaspoon salt and ¼ teaspoon sugar in the hot water. Add the soy sauces, oyster sauce, sesame oil, and white pepper. Set aside.
Heat your wok over medium high heat, and add ¼ cup oil. In a bowl, mix the flour, cornstarch, ¼ teaspoon of salt, and ¼ teaspoon white pepper, and toss the eggplant in this dry mixture until well coated. Place the eggplant slices evenly in the pan and fry for 2 minutes on each side until brown. Turn over each of the pieces, and when browned on both sides, remove to a plate or sheet pan and set aside.
Heat the wok over high heat, and add the ginger slices. Spread 1 tablespoon of oil around the perimeter of the wok. Let the ginger fry to 10 seconds to infuse the oil, and stir in the garlic and the white portions of the scallions.
Next, add the mushrooms, red peppers and stir fry for another 20 seconds. Then, add the Shaoxing wine and the rice noodles. The heat should be at the highest setting. Give the noodles a quick stir for 30 seconds, and pour the soy sauce mixture over the noodles. Continue gently stir-frying the noodles using a scooping motion for 2 minutes. Make sure you scrape the bottom of the wok with your spatula to prevent the noodles from sticking. The high heat of the wok should also prevent the noodles from sticking.
Next, add the eggplant, snow peas, bean sprouts, and the rest of the scallions. Continue stir-frying until the noodles are heated through and the snow peas turn a bright green – about 2 minutes. Plate and serve with your favorite hot chili oil!