Vegetable Chow Fun

thewoksoflife.com

Msbahr

1 pound fresh rice noodles

(450g, if you can’t find these at your Asian grocery, we have a recipe here!)

salt

¼ teaspoon sugar

2 teaspoons hot water

2 teaspoons soy sauce

1 teaspoon dark soy sauce

1 tablespoon oyster sauce (or vegetarian oyster sauce)

½ teaspoon sesame oil

Freshly ground white pepper (to taste)

¼ cup vegetable oil (plus 1 tablespoon, divided)

1 tablespoon all-purpose flour

3 tablespoons cornstarch

1 Japanese eggplant (sliced into 3/8-inch thick slices)

3 thin slices fresh ginger

2 cloves garlic (sliced)

3 scallions (sliced at an angle into 1 to 2-inch pieces, white and green parts separated)

1 cup shiitake mushrooms (fresh or reconstituted dried shiitake mushrooms, sliced)

2 red holland peppers (spicy, or ½ red bell pepper for non-spicy, cut into strips)

1 tablespoon Shaoxing wine

1 cup fresh snow peas (trimmed)

1½ cups fresh bean sprouts

Directions at thewoksoflife.com

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