Rainbow Vegetable Chow Fun

Chow fun is the Chinese name for rice noodles. We’ve called for fresh noodles here, but if you can’t find them, substitute dried rice stick noodles and prepare according to package directions. The noodles soak up the sauce quickly, so serve immediately.

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  • 1/2 cup low-sodium vegetable broth
  • 3 1/2 Tbs. hoisin sauce
  • 2 Tbs. low-sodium soy sauce
  • 2 Tbs. minced fresh ginger
  • 1 tsp. black bean garlic sauce
  • 2 Tbs. toasted sesame oil
  • 3 medium carrots, cut into thin matchsticks or thinly sliced on a bias
  • 1 medium red bell pepper, thinly sliced (11/2 cups)
  • 1 cup fresh or frozen, thawed corn kernels or drained, canned baby corn
  • 1 bunch green onions, trimmed and cut into 1/2-inch slices (1 cup)
  • 1/2 lb. Chinese broccoli, chopped, or 1/2 lb. broccoli florets (3 cups)
  • 4 oz. shimeji mushrooms, clusters separated, or 4 oz. white mushrooms, sliced (1 cup)
  • 9 oz. fresh wide rice noodles


1  Whisk together broth, hoisin sauce, soy sauce, ginger, and black bean–garlic sauce in small bowl. Set aside.

2  Heat wok or large non-stick skillet over high heat. Add sesame oil, and swirl to coat. Reduce heat to medium-high; add carrots. Cook 3 minutes. Add bell pepper, corn, green onion, and broccoli. Cook 3 minutes, or until vegetables are crisp-tender. Stir in mushrooms, noodles, ¼ cup water, and hoisin mixture. Stir-fry 2 minutes, gently tossing vegetables and noodles until coated and heated.

Nutrition Information

  • Serving Size 1 cup
  • Calories 199
  • Carbohydrate Content 34 g
  • Cholesterol Content 0.5 mg
  • Fat Content 5 g
  • Fiber Content 6 g
  • Protein Content 5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 632 mg
  • Sugar Content 6 g