Brightly colored vegetables make this a beautiful dish. Chow fun noodles can be found at Asian markets.
Adapted from Green Elephant Vegetarian Bistro & Bar
Makes 4 servings
2 tablespoons vegetable oil
4 eggs, lightly beaten
1 ounces fresh ginger, peeled and sliced into matchsticks
3 cloves garlic, finely chopped
8 ounces fresh chow fun noodles (wide rice noodles)
4 ounces broccoli florets
4 ounces carrots cut into 2-inch strips
4 ounces onions, chopped in ½-inch squares
4 ounces snow peas
½ cup thinly sliced scallions
1 pound firm tofu cut into cubes
¼ cup vegetarian oyster flavor sauce (or soy sauce plus 1 teaspoon sugar)
crushed red pepper flakes and hot sauce for serving
1. Heat oil in large skillet or wok over medium high heat. Add eggs and scramble. Add ginger and garlic. Add noodles and cook for 1 minute, stirring constantly.
2. Add broccoli, carrots, onion, snow peas, and scallions and toss well. Add vegetarian oyster sauce and cook, stirring frequently until vegetables are tender, about 4 to 6 minutes.
3. Transfer to large bowl. Serve with and red pepper flakes and hot sauce on the side.
