Vegetable Chow Fun

🔥 Prep

• Rinse 200 g rice noodles under cold water, then soak in warm water for 5‑7 minutes until softened, drain and set aside.
• Trim and wash 1 cup bean sprouts, pat dry.
• Wash 1 cup bok choy, separate leaves, slice stems into 1‑inch pieces and roughly chop the leaves.
• Peel and mince 1 tsp garlic (about 1 clove).
• Measure 3 tbsp soy sauce and 2 tbsp oil into small bowls for easy access.

🔥 Cook

• 1. Heat 2 tbsp oil in a large wok or skillet over medium‑high heat until shimmering.
• 2. Add the minced garlic and stir‑fry for 30 seconds until fragrant (do not let it brown).
• 3. Add the bok choy stems and stir‑fry for 2 minutes until they start to soften.
• 4. Add the bok choy leaves and bean sprouts, continue stir‑frying for 1‑2 minutes until vegetables are crisp‑tender.
• 5. Push the vegetables to the side of the wok, add the drained rice noodles, and drizzle 3 tbsp soy sauce over them.
• 6. Toss everything together, stirring constantly, and cook for 2‑3 minutes over medium‑high heat until noodles are heated through and evenly coated.
• 7. Taste and adjust seasoning with a splash more soy sauce if desired, then remove from heat.

🔥 Serve

• Transfer the Vegetable Chow Fun to a serving platter or bowls while hot.
• Garnish with a sprinkle of extra bean sprouts or sliced green onions if available.
• Serve alongside a simple cucumber salad or steamed jasmine rice for a complete meal.