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Vegetable Fried Noodles - 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!
Frequently Asked Questions
This recipe is only 378 calories per serving.
What To Serve With Vegetable Fried Noodles
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Vegetable Fried Noodles
Ingredients
- 4 oz (125g) 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 (60g) bean sprouts
- 1 oz (30g) cabbage, shredded
- 1/4 cup water
- 1 tablespoon oyster sauce, or to taste
- 1/4 teaspoon white pepper
- 1 stalk scallion, cut into thin strips
Instructions
- Soak the noodles in warm water until they become soft, about 15 minutes. Drain the water and set the noodles aside.
- Heat a wok over medium heat and add the oil. Toss in the onion and stir-fry until the mushrooms, carrots, bean sprouts, and cabbage are slightly wilted.
- Add the water, oyster sauce, and white pepper, then stir to combine.
- Add the noodles and stir continuously until they are cooked through.
- Toss in the scallions, give a few quick stirs, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used purple carrots and it made the whole dish turn purple. Looks nice though.
This was delicious! I used toasted sesame oil and lime juice at the end. I added a lot more pepper, but it still wasn’t spicy enough. And suggestions for fresh peppers? I love a lot of heat. Would thai chillies work, or is there something else you’d prefer? I love your blog made for easy recipes. I have friends from all over the world and of many cultures. I love all that they have shared with me! They have taught me some of their favorite recipes, but it’s so much easier hands on. Your site is one of the best I’ve seen in terms of organization, simplicity, and delicious recipes – something I can follow when I’m on my own. Thank you!
Isn’t the amount of white pepper quite a lot? It’s a rather powerful spice. This came out a bit disappointing.
And is there a line missing in the instructions? It seems you would do the onions first, and then add the other vegetables? Otherwise the onions are left undercooked, or the others a bit overcooked?
Hi Phillip, onions were in the method: Toss in the onion and stir-fry until the mushrooms, carrots, bean sprouts, and cabbage becomes a little wilted.
For the white pepper, if you read my article, it was a flavor of home that I was trying to recreate. My late aunt used to make a similar dish and it was extra peppery as vegetables taste more bland and she increased the pepper to make it taste peppery. So that was why I used a ton of white pepper in the recipe. I updated the recipe to 1/4 teaspoon. This is a very old recipe. Thanks for your honest feedback.
@Philip Forest
I to was a bit confused with the onion bit. Are the other veges in there cooking already?
Not so clear.
All the vegetables and onion are raw. The instruction says: Toss in the onion and stir-fry until the mushrooms, carrots, bean sprouts, and cabbage becomes a little wilted.
A little wilted means they are cooked, but not overcooked. Just cooked so they retain great texture.
I tried this recipe 2nd time again last night coz hubby loves it so much. But why is it that each time my noodles would lump themselves up like a ball and I ended up cutting them before I serve on dish. Please advise. Thanks