Vietnamese Stir-Fried Noodles
This ultra-simple Vietnamese stir-fried noodles recipe combines flat rice noodles, a light sweet and savory sauce and veggies, such as onion, carrot and cabbage. Makes for a delicious quick meal for busy nights and also a great base to add on more veggies or your protein of choice. Fully vegan and vegetarian.
Servings: 4
Calories: 476kcal
Ingredients
- 16 oz large flat rice noodles or your choice of noodles, see notes
- 1 yellow onion sliced
- 1 carrots peeled and julienned
- 2 cloves of garlic crushed
- 1 bunch oyster mushrooms (about 8 ounces) or shiitake mushrooms, chopped
- 2 cups cabbage sliced, I used napa cabbage
- ¼ cup soy sauce plus more for serving
- 1 tbsp dark soy sauce or more of the regular soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
Instructions
- Cook the noodles according to your packaging (usually, rice noodles need to soak in hot water for a few minutes). Keep the noodles very al dente! Then, drain and set aside.
- Combine the light soy sauce, dark soy sauce, rice vinegar and brown sugar in a small bowl. Whisk until the sugar is dissolved. Set aside.
- Clean and chop all the vegetables (once you start the cooking process, it goes fast!).
- Warm up a large pan or a wok with a little oil (neutral-tasting oil that can handle a high temperature is best) and then add the onion and carrot. Cook and stir often on medium heat for about 4-5 minutes. Then, add the mushrooms, garlic and cabbage. Keep stir-frying the vegetables for another 4-5 minutes or until softer.
- Add the cooked noodles and the sauce mixture, then combine and stir fry for a few minutes. Add more soy sauce if you wish.
- Serve warm topped with green onions. Enjoy!
Video
Notes
- Noodles: I used large flat rice noodles that I found at my local Asian market. You can also use pad Thai rice noodles or even vermicelli rice noodles. You can use other Asian-style noodles that you like, even regular spaghetti!
- Storage: keep the leftovers in an airtight container in the fridge for up to 2 days. Reheat using the microwave and add an extra splash of soy sauce if needed.
- Variation: this is a great recipe where you can add more vegetables or a protein of choice. Good ideas include Chinese broccoli (gai lan), broccoli florets, pan-fried tofu, bean sprouts, baby corn, bamboo shoots, etc. Check out the blog post for more ideas!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 476kcal | Carbohydrates: 108g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 1288mg | Potassium: 238mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2583IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 2mg