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Oh Fun Rice Noodle Stir-Fry

Oh Fun Rice Noodle Stir-Fry

Recipe by Sharon Gannon, author and cofounder of the Jivamukti Yoga Method, for Living The Farm Sanctuary Life.

The fun part of this dish is the noodles. They are broad, fat, slippery, and chewy! Also, since this dish is loosely based on Beef Chow Fun, a popular meat dish in Chinese restaurants, the real fun is that this dish is cruelty free!


8 cups water 
7 ounces ho fun flat dried rice noodles (sometimes called shahe fen noodles) or other fettuccine-size flat rice noodles
3 tablespoons toasted sesame oil
1 carrot (8"), sliced diagonally into thin pieces
4 dried shiitake mushrooms (2" diameter), rehydrated in hot water
3 ounces baked tofu, cut into 1" × 1/4" pieces
2 cups loosely packed thinly sliced white cabbage
¼ red bell pepper, sliced into 1"-long strips
2 ribs celery (8" each), sliced diagonally into thin pieces
1 teaspoon Chinese five-spice powder mixed with ½ cup water
1 cup fresh mung bean sprouts
2 cups loosely packed fresh spinach
1 tablespoon soy sauce* + additional to taste
Hot sesame oil
Salt and ground black pepper


Bring the water to a boil. Boil the noodles for 2 minutes, then drain. Do not overcook them.

Bring a wok or large skillet to high heat, then add the toasted sesame oil. Add the carrot, mushrooms, and tofu and cook for 3 minutes. Add the cabbage, bell pepper, and celery and cook for 2 minutes. Pour in the five-spice powder and water. Immediately add the noodles, bean sprouts, spinach, and 1 tablespoon soy sauce. Cook until the spinach starts to wilt. Remove the pan from the heat.

After plating the noodles, add the hot sesame oil, additional soy sauce, if desired, and salt and pepper to taste.

* To make gluten free, be sure to use gluten free soy sauce.



Reprinted from Living the Farm Sanctuary Life by Gene Baur with Gene Stone. © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. By Permission of Rodale Books. Available wherever books are sold.

Posted in: Recipes: In The Kitchen   

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