Vegetable Fried Noodles

Name: Vegetable Fried Noodles
Total time: 25 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 4 oz cellophane noodles (mung bean/glass noodles); 2 tbsp vegetable oil; 1 piece onion, quartered; 5 piece fresh shiitake mushrooms, cut into pieces; 3 piece mini carrots, cut into thin strips; 2 oz bean sprouts; 1 oz cabbage, shredded; 0.25 cup water; 1 tbsp oyster sauce; 0.25 tsp white pepper; 1 stalk scallion, cut into thin strips

Chewy cellophane noodles stir-fried with shiitake mushrooms, carrots, cabbage, and bean sprouts in a savory oyster sauce — a quick vegetarian noodle dish ready in under 30 minutes.

25 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

378

Calories

Protein

61g

Carbs

14g

Fat

Scale recipe

2 servings

Original recipe

Ingredients11 items

Produce

🧅onion, quartered1 piece

🍄fresh shiitake mushrooms, cut into pieces5 piece

🥕mini carrots, cut into thin strips3 piece

🌱bean sprouts2 oz

🥬cabbage, shredded1 oz

🌿scallion, cut into thin strips1 stalk

Pantry

🍜cellophane noodles (mung bean/glass noodles)4 oz

🫗vegetable oil2 tbsp

🦪oyster sauce1 tbsp

Spices

🧂white pepper¼ tsp

Other

💧water¼ cup

Instructions

1
Soak the cellophane noodles in warm water until soft, about 15 minutes.
15:00 timer
2
Drain the noodles well and set them aside.
3
Heat a wok over medium heat and add the vegetable oil.
4
Add the onion and stir-fry briefly until fragrant.
5
Add the shiitake mushrooms, carrots, bean sprouts, and cabbage; stir-fry until the vegetables are slightly wilted.
6
Pour in the water.
7
Add the oyster sauce and white pepper.
8
Stir everything together to combine.
9
Add the drained noodles to the wok.
10
Stir continuously until the noodles are cooked through and evenly coated in the sauce.
11
Toss in the scallions and give a few quick stirs.
12
Serve immediately while hot.

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CuisineMalaysian