These vegan chow fun noodles are delightfully chewy, with a thick, sticky-sweet sauce, loads of veggies, and tofu for protein. Meet your new favorite weeknight dinner!
So many of my favorite vegan meals are Asian-inspired dishes— Quick and Easy Thai Green Curry , Sticky Sesame Shiitake Mushrooms , Tempeh Stir Fry with Peanut Ginger Sauce . I love how simple they are to make, and they’re also the types of dinners you can fill with fresh vegetables and plant proteins to make them extra satisfying. This recipe for chow fun noodles is no exception!
Chow fun noodles are a type of flat rice noodle popular in Chinese cuisine. These wide, smooth noodles are stir-fried with vegetables and proteins to create a variety of delicious dishes. Also known as ho fun or ho fan noodles, chow fun noodles pair with virtually any type of sauce, from peanut sauce to red curry, but their shape makes them especially suited for a sticky-sweet soy sauce—it clings to the noodles, coating them in flavour.
For this chow fun noodle recipe, we’re pairing our noodles with chewy tofu, mushrooms, carrots, snow peas, and scallions, with some spicy Thai chiles for added heat. Yum!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- XL wide rice noodles – You can find these at most Asian grocers, or purchase them online. While thinner rice noodles—the kind you use for pad Thai — can be substituted in this chow fun noodles recipe, they’re just not the same!
- Sesame oil
- Fresh ginger
- Garlic
- White pepper
- Rice wine vinegar – Be sure to use the unseasoned variety.
- Soy sauce – Tamari, low-sodium soy sauce, or even coconut aminos can be used instead.
- Brown sugar – Both dark or light brown sugar will work; you can also substitute coconut sugar .
- Red Thai chilis – Feel free to use more or less, depending on your heat preferences.
- Vegetable oil
- Firm tofu – Use the refrigerated firm tofu that comes packed in water, not the shelf-stable silken variety.
- Carrots – You’ll need to slice these into matchsticks, so you can save yourself some prep time by purchasing the pre-cut carrots.
- Baby bella mushrooms – These can also be purchased pre-sliced to save on prep!
- Snow peas
- Scallions
Why Use White Pepper Instead of Black Pepper?
White pepper has a less pungent flavour than black pepper, and it also has a bit more nuance, as it’s harvested from berries that are fully ripened, then fermented. It has quite a different taste than black pepper, so I recommend using white pepper rather than substituting black.
How to Make Chow Fun Noodles
Making this vegan chow fun noodles recipe is faster than ordering takeout! Here’s what you’ll need to do.
Soak the noodles. Place the noodles in a large bowl filled with warm water. Soak them for 30 minutes, or until they’re softened enough to wrap around your finger. Drain and rinse with cold water.
Make the sauce. Whisk the sesame oil, fresh ginger, garlic, white pepper, rice wine vinegar, soy sauce, brown sugar, and dried chilis in a small bowl.
Heat the oil. Add 2 tablespoons of oil to a large non-stick pan or wok set over medium-high heat. Preheat the oil for about 5 minutes.
Cook the tofu. Add the tofu cubes to the hot pan. Cook for about 5 minutes per side, or until golden brown. Transfer the tofu to a plate.
Cook the vegetables. Add the remaining oil, mushrooms, carrots, and snow peas to the hot pan. Cook, stirring occasionally, for 5 minutes, or until the vegetables are tender-crisp.
Finish. Add the chow fun noodles, tofu, scallions, and sauce to the pan. Stir to coat, then cook for about 2 minutes more.
Tips for Success
Follow these simple tips for no-fail chow fun noodles:
- Don’t skimp on the oil. It’s key to making sure the noodles and tofu don’t stick to the pan.
- Keep the veggies crisp. Cook them too long, and they’ll end up soggy. They really only need 5 minutes!
- Make it your own. You can use your favorite plant protein and vegetables in this recipe, as long as you keep the same veggie/protein-to-noodle ratio.
How to Store Leftovers
Store leftover chow fun noodles in an airtight container for 3 to 4 days. To reheat, simply microwave or stir fry them until they’re warmed through.
Can This Recipe Be Frozen?
Yes, this chow fun noodle recipe can be frozen for up to 2 months. To freeze, transfer the noodles to an airtight container or freezer bag. When you are ready to enjoy, thaw in the refrigerator overnight and then reheat as desired.
Ingredients
- ½ package XL wide rice noodles , 227 grams
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- 3 cloves garlic , minced
- ¼ teaspoon white pepper
- 2 tablespoons rice wine vinegar
- 4 tablespoons soy sauce
- 1 teaspoon brown sugar
- 4 red Thai chilis , diced
- 3 tablespoons vegetable oil , divided
- ½ package firm tofu , cut into cubes 170 grams
- 1 ¼ cup carrots , sliced into matchsticks 165 grams
- 8 ounces baby bella mushrooms , sliced 227 grams
- 8 ounces snow peas , 227 grams
- ½ cup scallions , thinly sliced 34 grams
Instructions
- Place noodles in a large bowl and submerge in warm water. Soak for 30 minutes until softened enough to wrap around your finger. Drain and rinse with cold water.
- Combine sesame oil, fresh ginger, garlic, white pepper, rice wine vinegar, soy sauce, brown sugar and dried chilis in a small bowl. Whisk together and set aside.
- Add 2 tablespoons of oil to a large non-stick pan or wok. Heat over medium high heat until very hot (heat about 5 minutes).
- Add the tofu cubes to the hot pan. Cook about 5 minutes per side or until golden brown.
- Remove tofu to a plate and set aside.
- Add the remaining oil, mushrooms, carrots and snow peas to the hot pan. Cook, stirring occasionally, for 5 minutes.
- Add noodles, tofu, scallions and sauce to the pan. Stir to coat all of the ingredients with the sauce. Cook for about 2 minutes.
- Serve immediately.
Notes
Chow Fun Noodles
Ingredients
- ½ package XL wide rice noodles 227 grams
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- 3 cloves garlic minced
- ¼ teaspoon white pepper
- 2 tablespoons rice wine vinegar
- 4 tablespoons soy sauce
- 1 teaspoon brown sugar
- 4 red Thai chilis diced
- 3 tablespoons vegetable oil divided
- ½ package firm tofu cut into cubes 170 grams
- 1 ¼ cup carrots sliced into matchsticks 165 grams
- 8 ounces baby bella mushrooms sliced 227 grams
- 8 ounces snow peas 227 grams
- ½ cup scallions thinly sliced 34 grams
Instructions
- Place noodles in a large bowl and submerge in warm water. Soak for 30 minutes until softened enough to wrap around your finger. Drain and rinse with cold water.
- Combine sesame oil, fresh ginger, garlic, white pepper, rice wine vinegar, soy sauce, brown sugar and dried chilis in a small bowl. Whisk together and set aside.
- Add 2 tablespoons of oil to a large non-stick pan or wok. Heat over medium high heat until very hot (heat about 5 minutes).
- Add the tofu cubes to the hot pan. Cook about 5 minutes per side or until golden brown.
- Remove tofu to a plate and set aside.
- Add the remaining oil, mushrooms, carrots and snow peas to the hot pan. Cook, stirring occasionally, for 5 minutes.
- Add noodles, tofu, scallions and sauce to the pan. Stir to coat all of the ingredients with the sauce. Cook for about 2 minutes.
- Serve immediately.
Notes
Nutrition
Chow Fun Noodles https://jessicainthekitchen.com/healthy-chow-fun-noodles/ February 6, 2023
This easy restaurant-style blender salsa is made with fresh tomatoes for lots of bright flavour. Just add your favourite tortilla chips and dig in!
Salsa is always good, whether it’s Strawberry Jalapeño Salsa , Black Bean Salsa , or Pineapple Salsa . But there’s something special about restaurant-style salsa. The flavour is fresher, the consistency is smoother, and it seems to be tailor-made for spooning onto all your favourite Mexican foods, from Vegan Tacos to Loaded Vegan Nachos .
In case you couldn’t tell, this restaurant-style blender salsa is definitely my fave salsa recipe. The best salsa ever , if you ask me. It’s the perfect mix of heat, brine, and acidity, with bold flavour and a great texture. Every bite makes you want even more and pretty soon, you’ll be saying “I thought this recipe made 2 cups…how is it finished already?!”
Don’t worry—in just a few minutes, you can whip up some more!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fresh tomatoes – If you don’t have fresh tomatoes you can use canned, but as you can imagine, fresh is best!
- Onion – Yellow or white work best, but red onions are fine too.
- Jalapeño – Use more or less, according to your heat preference.
- Garlic
- Coconut sugar – Granulated sugar works too!
- Ground cumin
- Limes
- Salt
- Ground black pepper
- Parsley or cilantro – Cilantro is the traditional choice, but if you’re not a fan, use parsley instead.
What’s the Best Way to Juice a Lime?
Take the limes out of the fridge well-before you plan on starting the recipe—you’ll get more juice out of them that way.
When you’re ready to start juicing, roll them on the counter a bit with the palms of your hands, then cut and juice them with a citrus press or reamer. If you don’t have a reamer, you can use a fork instead; squeeze the juice into a small bowl so you can remove the seeds.
How to Make Restaurant-Style Salsa in a Blender
Here we go! It’s time to make the best salsa you’ve ever had.
Combine the ingredients. Add all of the salsa ingredients to a blender.
Blend. Turn on the blender and blend for a few seconds until everything is incorporated and the salsa reaches your desired consistency—either completely smooth or with some chunks.
Season. Taste and adjust the salt and seasonings as desired.
Chill. Transfer the salsa to a bowl, cover, and chill in the refrigerator for at least 30 minutes to allow the flavours to meld.
Serve. Pair your restaurant-style salsa with tortilla chips and enjoy!
Tips for Success
These simple tips will help you make sure your restaurant-style blender salsa turns out perfect:
- Don’t use cherry or grape tomatoes. Smaller tomatoes have more seeds, making them potentially more bitter when blended.
- Take the time to chill the salsa. When you first blend the salsa, it will be pink. During the 30 minutes of chill time, the colour will change to red and the flavours will really come together.
- Strain if desired. If you like your salsa a bit thicker, you can pour it into a fine mesh sieve and let some of the liquid drain off before serving.
Serving Suggestions
Tortilla chips are the obvious choice here, but there’s no need to limit yourself! Spoon your salsa over baked sweet potatoes, add it to vegan taco salad , use it as a garnish for black bean soup, or try it with one of these recipes:
- Vegan Crunchwrap Supremes
- Quinoa and Black Bean Burrito Bowl
- Mexican Quesadillas
- Easy Southwestern Tofu Scramble
- Crispy Cauliflower Tacos
How to Store
Store blender salsa in an airtight container in the fridge for up to 4 days.
Can This Recipe Be Frozen?
While you can freeze this restaurant-style salsa, keep in mind that because it’s made with fresh ingredients, the flavour and consistency won’t be quite as good upon freezing and thawing. That said, it will keep for up to 3 months in the freezer when stored in an airtight container or freezer bag.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
- 20 oz fresh tomatoes* , chopped (if you don’t have fresh tomatoes you can use canned) 567 g
- 1/4 cup chopped onion
- 2 tablespoons jalapeño slices
- 3 cloves garlic , peeled and chopped
- 1/2 teaspoon coconut sugar
- 2 teaspoons ground cumin
- Juice of 2 limes , about 3 tablespoons worth
- 3/4 teaspoon salt , add more to taste
- 3/4 teaspoon ground black pepper to taste
- 3-4 tablespoons parsley or cilantro , de-stemmed
Instructions
- Add all the ingredients to your blender. Blend for a few seconds until everything is incorporated, leaving maybe only a few chunks if you desire.
- The salsa will be pink, but will turn red soon (see notes**). Taste and decide if you want to add more salt, heat or seasonings.
- If you like your salsa a bit thicker, strain over a sieve like I did and remove excess liquid.
- Allow the salsa ingredients to marry for about 30 minutes in the fridge.
- Serve with tortilla chips and enjoy!
Notes
- *Smaller/cherry tomatoes have more seeds, making them potentially more bitter when blended. If you can use larger tomatoes that would produce a better fresh tomato salsa.
- **I would strongly recommend allowing the salsa to rest in the fridge. The pink colour will turn red after just about 30 minutes in the fridge or up to an hour. The flavours will blend much better if the salsa is left to rest in the fridge.
- You can store your salsa in an airtight Tupperware container in the fridge for up to 4 days, although I doubt you’ll have salsa in your fridge for four days and not eat everything.
