New Recipes

Vegetable Fried Noodles

Vegetable Fried Noodles


Vegetable Fried Noodles Recipe

Serves 2 | Prep Time: 15 minutes | Cook Time: 5 minutes


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


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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10 COMMENTS... read them below or add one

  1. 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.

  2. Nikki

    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.

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