Recipe: Tasty Vegetable Chow Mei FunImmediately

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You take on simmering parch Vegetable Chow Mei Fun proving 24 instructions together with 6 furthermore. Here you are carry out.

process of Vegetable Chow Mei Fun

1. also 1 1/2 TBS of Light Soy Sauce.
2. also 1/2 TSP of Dark Soy Sauce.
3. a little 1 TBS of Chinese Rice Wine (Shaoxing).
4. also 1 TBS of Oyster Sauce.
5. give 1/2 TSP of Sesame Oil.
6. add 1/2 TSP of Sugar.
7. also 1 TSP of Chicken Bouillon Powder.
8. use 1/4 Cup of Chicken Broth.
9. This Dash of White Pepper.
10. use of 2 Ingredients.
11. Prepare 1 Pack (8.8 oz) of Thin Rice Noodles.
12. give 1 of Small Onion - Sliced.
13. give 3-4 Cloves of Garlic - Minced.
14. This 1 Cup of Carrots - Julienned (About 10 - 12 Baby Carrots).
15. give 1 Cup of Snow Pea Pods (Ends Trimmed).
16. Prepare 1 Bunch of Green Onions - Cut into 2 inch pieces.
17. use 1-2 Cans (4 oz.) of Cooked Sliced Mushrooms or @ 2 Cups Fresh.
18. use 1 Cup of Napa Cabbage (Cut in Thin Strips).
19. use 1 Cup of Green Cabbage (Cut in Thin Strips).
20. Prepare 1 Cup of Bean Sprouts.
21. give 1 Can (8 oz.) of Water Chestnuts.
22. give 4 of Large Eggs.
23. give 2 TBS of Vegetable or Olive Oil.
24. This of Salt & Black Pepper (To Taste).

Vegetable Chow Mei Fun compound

1. Soak Rice Noodles according to package directions. Add all Sauce ingredients together in a cup or bowl. Stir..
2. Wash and prep vegetables. Separate Dark green & Light green parts of Green Onions..
3. Heat oil in a large Skillet or Wok over Med. Heat. Scramble eggs with a dash of Light Soy sauce and pour into hot pan. Fry until cooked, then remove..
4. Add Minced Garlic to the hot pan, stir for 30 seconds. Add Onions. Stir. Add all other Vegetables, except for the Dark Green parts of the Green Onion. Start with hardest Vegetables first. Stir..
5. Add drained Rice Noodles. Stir for about 1 minute. Add Dark Green Onions, Sauce Mixture, Salt & Pepper, and then add the Scrambled Egg back in. Stir. Cook while stirring for a few more minutes. Serve..
6. If you only have a smaller pan to cook in, separate the recipe in half or in fourths, and cook in batches..