Vegetable Fried Noodles
Vegetable Fried Noodles is a quick Chinese noodle dish: about 20 minutes from start to finish, for 4 servings. The main ingredients are egg noodles, carrots and green cabbage. The cooking is mostly stir-frying. It is vegetarian and vegan. It is on the lighter side, at about 360 calories and 10 g of protein per serving.
- Total time
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
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Ingredients
For 4 servings
- 400 gegg noodles
- 2carrots
- 200 ggreen cabbage
- 150 gbean sprouts
- 3 tbspsoy sauce
- 3 clovesgarlic
- 2 tbspvegetable oil
- 1 tspsesame oil
Instructions
- Cook egg noodles according to package directions. Drain and toss with sesame oil to prevent sticking.
- Heat vegetable oil in a large wok over high heat. Add julienned carrots and shredded cabbage. Stir-fry for 3 minutes.
- Add minced garlic and bean sprouts. Stir-fry for 1 minute.
- Add the cooked noodles and soy sauce. Toss everything together over high heat for 2-3 minutes until the noodles are slightly charred in spots.
- Serve immediately while hot.
Cook’s notes
Cook the noodles just until tender and drain them well, because they cook a little more in the wok. Add any sliced vegetables you have, such as bell pepper or mushrooms, with the cabbage. A fried egg or some tofu turns it into a complete meal.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 10 g
- Fat
- 10 g
- Carbs
- 58 g
Approximate values for one serving.
About this recipe
- Cuisine: Chinese
- Dish type: Noodles
- Diet: vegetarian, vegan
- In cookbook: Budget-Friendly Meals
