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Phở Xào Chay
Jul 12, 2023
This recipe was created by Lisa Nguyen and featured on Pan Pals, a companion series for The Great American Recipe. Watch Pan Pals now on PBS Food!
- Course
- Soup and Stew
Ingredients
- 16 oz banh pho noodles
- 1 carrot, sliced
- 1 can of whole young corn, drained and sliced lengthwise
- 1 can sliced bamboo shoots, drained
- 1 orange bell pepper, julienned
- ½ lb bok choy or yu choy, cut into thirds
- ½ lb fried tofu, cut into strips or cubes
- 3 tablespoons vegetable oil
- 4 tablespoons hoisin sauce
- Crushed peanuts, for garnish
- Sriracha (optional)
- Soy sauce (optional)
For the Sauce Ingredients:
- 1 tablespoon sugar
- 1 ½ tablespoons soy sauce (or tamari for a gluten-free option)
- ½ tablespoon granulated mushroom bouillon
- ½ teaspoon black pepper
Instructions
-
In a small bowl, whisk together the sugar, soy sauce, granulated mushroom bouillon, and black pepper to make the sauce. Set aside.
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Cook the banh pho noodles according to the package instructions, but remove them from the heat 1 minute earlier than instructed. Drain and set aside.
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Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
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Add the carrot, young corn, bamboo shoots, bell pepper, and bok choy to the skillet. Stir-fry for about 5-6 minutes until the vegetables are tender-crisp.
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Add the fried tofu to the skillet with the vegetables. Cook for 2-3 minutes, stirring occasionally, until the tofu is heated through.
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Remove the vegetable and tofu mixture from the skillet and transfer it to a bowl. Set aside.
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Using the same skillet, add 1 tablespoon of vegetable oil. Once heated, add the hoisin sauce to the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce is heated through and slightly thickened.
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Add the cooked banh pho noodles to the skillet with the hoisin sauce. Toss everything together gently to coat the noodles evenly with the sauce.
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Return the vegetable and tofu mixture to the skillet. Toss everything together lightly to combine.
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Remove from heat and serve hot.
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Sprinkle crushed peanuts over the top as a garnish.
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Optionally, serve with sriracha and soy sauce on the side for additional flavor customization.