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Vegetable Fried Noodles
May 27th, 2012Recipes, 30-Minute Recipes, Recipes, Eating Light, Recipes11 Comments
Vegetable Fried Noodles Recipe
Serves 2 | Prep Time: 15 minutes | Cook Time: 5 minutes
Ingredients:
4 oz/120g cellophane noodles (mung bean noodles/ glass noodles)
2 tablespoons vegetable oil
1 small onion, quartered
5 whole fresh shiitake mushrooms, cut into pieces
3 mini carrots, cut into thin strips
2 oz/50g bean sprouts
1 oz/30g cabbage, shredded
1/4 cup water
1 tablespoon oyster sauce, or to taste
1/2 teaspoon white pepper
1 stalk scallion, cut into thin strips
Method:
1. Soak the noodles with warm water until they become soft, about 15 minutes. Drain the water and set aside the noodles.
2. Heat up a wok on medium heat and add the oil.
3. Toss in the onion and stir-fry until the mushrooms, carrots, bean sprouts, and cabbage becomes a little wilted.
4. Add in the water, oyster sauce, white pepper and stir to combine.
5. Add the noodles and stir continuously until the noodles are cooked.
6. Toss the scallion in, do a few quick stirs and serve immediately.
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Well, you definitely succeeded in shooting these noodles and vegetables well. That is a bowl of goodies that I could eat all day long.
That bowl looks so attractive and colorful. Healthy and delicious!
I love simple vegetarian dishes like this one. Perfect for a meatless dinner.
Excellent…Thanks 4 the recipe..
Love an easy and yummy bowl of vegetable fried noodles — and you did a great job with the styling and photography, Bee :)
Looking Superb..can’t wait more to have this dish. !!
Thanks a lot for sharing such an interesting Asian Recipe like Vegetable Fried Noodles. This recipe surely looks simple but delicious to prepare at home.
I am a vegetarian, so will definitely try this..
Thanks for sharing.
Thanks for share this wonderful meal with us.
Wonderful (and delicious) recipe! My only critique is that your measurements could be a little clearer. It’s hard to measure things in OZ when you don’t have a scale in the kitchen. I tried my best to estimate how much veggies to use and ended up not putting enough in. Instead maybe you can say half of the cabbage, or 1 cup of beansprouts. Or even how many noodle clumps (how am I suppose to know how much 28 grams are?) It’d be a lot easier to measure with typical kitchen tools.
For recipes on this site, scale is the way to go. Cabbage can be very big or smaller and it all depends on the region you are in. Also, the cups measurement is not standardized because the cup in Australia is different size compared to the US.