.⁣.Did you know that 75% of people give up on their latest healthy eating, weigh…

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Wok charred Beefless Chow Fun😋 is my vegan version of the famous Gon Chow Ngau Hor. It’s made with homemade rice noodles and tossed with a simple sauce in a high heat wok!⁣
What is the first thing you think of when it comes to Cantonese cuisine? For me, the food is usually full of wok hei (breath of the wok) and the second is dim sum. Cantonese cuisine is so dear to my heart since I grew up with stir-fries, soothing soups, and big wok tossed dishes. A simple veggie stir-fry will taste amazing when it’s tossed in big heated wok.⁣🤩
In today’s dish, I’m using soy slices that I marinated in a simple sauce and tofu is a good sub. Check out the tips on my blog and you’ll have a plate of amazingly charred flavored and fragrant stir-fried noodles in no time. Don’t worry if you don’t have a wok, you can still make this dish using a normal pan.👌🏼


Note:⁣
– I used homemade fresh rice noodles (similar recipe to my Pad Kee Mao and Chee Cheung Fun)⁣
– Pan-fry soy slices and noodles until slightly charred (cook them separately)⁣
– If you are using non-stick cookware, the cooking may take a little longer.⁣
– Mix the noodle sauce ahead of time⁣

I hope you’ll enjoy this meal as much as we do. Have a great weekend, friends. Best, WoonHeng⁣❤️
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