Vegetarian Stir-Fried Glass Noodles
Light, flavorful, and packed with colorful vegetables, this Vegetarian Stir-Fried Glass Noodles recipe is a quick and satisfying meal perfect for busy weeknights. Featuring tender mung bean vermicelli tossed with crunchy carrots, bell peppers, zucchini, and earthy shiitake mushrooms, this dish balances textures beautifully. The bold, umami-packed sauce combines soy sauce, vegetarian oyster sauce, rice vinegar, and a touch of brown sugar, delivering the perfect harmony of salty, tangy, and sweet flavors. Cooked in aromatic sesame oil with garlic and ginger, and garnished with vibrant spring onions and sesame seeds, this stir-fry comes together in just 30 minutes. It's a versatile, plant-based delight that’s ideal as a main course or a delicious side dish. Perfect for fans of Asian-inspired cuisine, this recipe is guaranteed to become a go-to favorite!
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Recipe Information
Ingredients
- 200 grams Glass noodles (mung bean vermicelli)
- 2 tablespoons Sesame oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, julienned
- 150 grams Shiitake mushrooms, thinly sliced
- 100 grams Spinach or bok choy, roughly chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce (vegetarian)
- 1 tablespoon Rice vinegar
- 1 teaspoon Brown sugar
- 2 stalks Spring onions, sliced
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Soak the glass noodles in warm water for 8-10 minutes or until they are soft. Drain and set aside.
In a small bowl, mix together the soy sauce, vegetarian oyster sauce, rice vinegar, and brown sugar. Stir until the sugar dissolves and set the sauce aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat.
Add the minced garlic and ginger to the heated skillet, stirring for 30 seconds until fragrant.
Add the carrot, red bell pepper, zucchini, and shiitake mushrooms to the skillet. Stir-fry for 4-5 minutes until the vegetables begin to soften but still have a slight crunch.
Add the chopped spinach or bok choy and stir-fry for another 1-2 minutes until wilted.
Push the vegetables to one side of the skillet, then add the remaining 1 tablespoon of sesame oil to the empty side.
Add the soaked and drained glass noodles to the skillet, pouring the prepared sauce over the noodles. Toss well to ensure the noodles are evenly coated.
Mix the vegetables with the noodles and stir-fry everything together for 2-3 minutes until the noodles are heated through and slightly golden in spots.
Remove the skillet from heat and garnish with sliced spring onions and sesame seeds, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 22.3 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 280 mg | 22% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2146 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
