Vegetable Fried Noodles
Vegetable Fried Noodles Recipe | Easy Asian Recipes.
Servings: 2 people
Calories: 378kcal
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 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.
Nutrition
Serving: 2people | Calories: 378kcal | Carbohydrates: 61g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Sodium: 275mg | Fiber: 3g | Sugar: 5g