Vegetable Fried Noodles
Even though I don’t share many vegetable recipes on Rasa Malaysia (mostly because I find Asian-style vegetables very hard to shoot), it doesn’t mean that I don’t like them. Dine in or out, I always have a vegetable dish to balance off my meal. I love all kinds of vegetables, be it plain stir-fry, in soups, or in noodles.
Vegetable fried noodles is one recipe that I make use of the different vegetables I love. It reminds me of the 9th Emperor God festival in Malaysia when we observe a pure vegan diet during the festivity. My aunt is a very good cook and her vegetable fried noodles is one of my favorite dishes during the celebration—simple noodles fried with a variety of shredded vegetables.
This is my rendition of her vegetable fried noodles. Instead of using the regular vermicelli or rice noodles, I made the recipe with mung bean noodles (also known as cellophane noodles or glass noodles). I love the slightly starchy and springy texture of this noodle. For vegetables, I used cabbage, carrot, bean sprout, fresh shiitake mushroom, and scallion. It’s simple and humble, the kind of dish that I enjoy especially when I eat too much meat for the week.
Have a great Memorial Day!
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