30-minute Hong Kong-style stir-fried Ho Fun 港式乾炒河粉
This delicious stir-fried Ho Fun features pan-fried tofu and beech mushrooms. A vegan twist tastes even better than the ordinary version with beef in Cha Chaan Teng (Hong Kong-style restaurants). It’s even more valuable when it takes only less than 30 minutes to make and the whole family is sure to love.這道超好吃的乾炒河粉用了香煎豆腐和鴻喜菇，這個純素版本好像比原茶餐廳版本的乾炒牛河更加好吃! 最難得的是這道菜不需30分鐘便可以完成，而且全家上下都一定喜歡!
Ingredients
- 500 克 fresh Ho Fun noodles 新鮮河粉 OR 1 pack (250g) dried Ho Fun noodles 乾河粉
- 1 block extra firm tofu 板豆腐 (345g) drained and cut into strips 瀝乾並切成條狀
- 1/4 茶匙 sea salt 海鹽
- 136 克 beech mushrooms 鴻喜菇 stems removed 去蒂 - 2 cup
- 1/2 onion 洋蔥 sliced 切條
- 2 scallions 青蔥 thinly sliced 切絲
- 2 1/2 湯匙 cooking oil 煮食油
- 1 湯匙 rice wine 紹興酒
- 1/8 茶匙 sea salt 海鹽
- 1 湯匙 tamari 無麩豉油
- 2 1/2 湯匙 gluten-free dark soy sauce 無麩老抽
- 1 茶匙 organic cane sugar 有機蔗糖
- chili sauce 辣椒醬 for serving 上菜用
- white sesame 白芝麻 for serving 上菜用
Instructions
- Cook Ho Fun noodles according to the package instructions (skip this step if using fresh noodles).按照包裝說明煮熟河粉 (如使用鮮河粉，請跳過此步驟)。
- Add sea salt to the tofu strips and spread evenly. In a frying pan heat 1/2 tablespoon oil over medium-high heat, pan-fry tofu strips until all sides are golden brown. Set aside.在切好的豆腐條均勻地加上鹽。開中火在平底鍋中加熱1/2湯匙油，將豆腐條放入煎至所有面都呈金黃色，備用。
- In the same pan fry white button mushrooms until fragrant, then add rice wine and season with sea salt, and continue to fry until mushrooms start to soften. Transfer them to a small bowl and set aside. Heat 1 more tablespoon of oil and fry onions until fragrant, then add cooked/fresh Ho Fun noodles to stir-fry gently using chopsticks for about a minute. Stir in tamari, half of the dark soy sauce & cane sugar, and keep stirring and lifting the noodles until combined. Add mushrooms and tofu strips back, and add scallions to fry for a min more. Stir in the remaining dark soy sauce if the noodles are not your preferred color yet. Enjoy!在同一鍋中炒鴻喜菇直到散發出香氣，然後加入米酒及用海鹽調味，炒至菇開始變軟。將它們盛起至一個小碗中備用。在鍋中再加熱1湯匙油，加入洋蔥炒至散發香氣，然後加入煮熟/新鮮的河粉，用筷子輕輕地翻炒約一分鐘。拌入無麩豉油、預定分量一半的老抽，以及蔗糖。繼續輕輕地攪拌河粉，直至麵均勻上色。最後將蘑菇、豆腐條和蔥段加入，再炒一分鐘左右。如果河粉仍未夠深色，則倒入剩餘的老抽。關火上桌!