Easy Chinese fried noodles with loads of veggie! Perfect for a healthy and delicious lunch or dinner for the family.
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!
How Many Calories Per Serving?
This recipe is only 378 calories per serving.
Vegetable Fried Noodles Recipe
Vegetable Fried Noodles Recipe | Easy Asian Recipes.
- 4 oz cellophane noodles/ mung bean noodles/ glass noodles (120 g)
- 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 bean sprouts (50 g)
- 1 oz cabbage, shredded (30 g)
- 1/4 cup water
- 1 tablespoon oyster sauce, or to taste
- 1/4 teaspoon white pepper
- 1 stalk scallion, cut into thin strips
Soak the noodles with warm water until they become soft, about 15 minutes. Drain the water and set aside the noodles.
Heat up a wok on medium heat and add the oil.
Toss in the onion and stir-fry until the mushrooms, carrots, bean sprouts, and cabbage becomes a little wilted.
Add in the water, oyster sauce, white pepper and stir to combine.
Add the noodles and stir continuously until the noodles are cooked.
Toss the scallion in, do a few quick stirs and serve immediately.