Modified Chow Fun Recipe Vegan

Steps:

• Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
• Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
• Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.

Steps:

• Boil water, add noodles. Boil until the noodles are relatively soft. (This will take anywhere from 5 to 20 minutes, as rice noodles take longer to cook than wheat noodles) Mix bullion with 1 cup water and let it dissolve. Stir in soy sauce and sugar to bullion/water mixture. Add 1 teaspoon peanut oil to a pan and heat. Add noodles, then add ¼ cup peanut oil. Swirl to coat all noodles. Stir-fry noodles, tossing frequently, until soft (noodles will stick together). Add onions and snow peas. Stir-fry until snow peas are bright green, which takes about 1 minute. Add stock mixture and bring to a boil, continuing to stir. The noodles will stick together, so when you stir, be sure to separate them. When the mixture boils, continue stirring until noodles are tender Add sesame oil and pepper to taste, then remove from heat.