Vegetarian Stir-Fried Glass Noodles

Transport your taste buds to the heart of Asian-inspired cuisine with this vibrant Vegetarian Stir-Fried Glass Noodles recipe, a quick and healthy meal packed with bold flavors and wholesome ingredients. Featuring tender mung bean vermicelli, crisp julienned vegetables like carrots, zucchini, and red bell peppers, plus earthy shiitake mushrooms, this dish is tossed in a savory-sweet sauce made from soy sauce, vegetarian oyster sauce, rice vinegar, and a hint of brown sugar. A touch of sesame oil imparts a nutty aroma, while garlic and ginger add a fragrant twist to every bite. Ready in just 30 minutes, this versatile stir-fry is perfect for weeknight dinners or as a crowd-pleasing addition to any gathering. Finish with a sprinkle of spring onions and optional sesame seeds for an extra layer of freshness and crunch.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

Soak the glass noodles in warm water for 8-10 minutes or until they are soft. Drain and set aside.

Step 2

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.

Step 3

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat.

Step 4

Add the minced garlic and ginger to the heated skillet, stirring for 30 seconds until fragrant.

Step 5

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.

Step 6

Add the chopped spinach or bok choy and stir-fry for another 1-2 minutes until wilted.

Step 7

Push the vegetables to one side of the skillet, then add the remaining 1 tablespoon of sesame oil to the empty side.

Step 8

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.

Step 9

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.

Step 10

Remove the skillet from heat and garnish with sliced spring onions and sesame seeds, if desired.

Step 11

Serve immediately and enjoy!

Nutrition Facts

Serving size	(951.4g)

Amount per serving	% Daily Value*
Calories	1215.8

Total Fat 32.2g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 2842.6mg	0%
Total Carbohydrate 220.8g	0%
Dietary Fiber 15.9g	0%
Total Sugars 22.3g
Protein 16.6g	0%

Vitamin D 231IU	0%
Calcium 279.7mg	0%
Iron 9.5mg	0%
Potassium 2146.5mg	0%

*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.

Source of Calories

Fat: 23.4%

Protein: 5.4%

Carbs: 71.3%