Chinese Food

Vegetable stir-fry noodles- How to cook with mushrooms (absolutely tasty)

A variety of mushrooms are available in grocery stores, but some can be tricky to work with. This simple recipe for vegetable stir-fry noodles makes the most out of every ingredient.

The “stir fry noodles with vegetables” is a delicious way to cook vegetables. This recipe includes mushrooms, which are an absolute must for this dish.

In this post, I’ll show you how to make vegetable stir-fry noodles in the Cantonese style, which is one of my favorite noodles.

This dish is unusual in that the noodles are pan-fried until aromatic before being stir-fried with the rest of the Ingredients. This step is the key to the deliciousness of classic Cantonese fried noodles, which have an extra layer of wok scent not present in other stir-fried noodles.

I also prepare a very thin omelet with two eggs and cut it into strips. You may scramble the eggs, which is a more usual approach, or leave them out entirely for a vegan alternative.

Let’s get this party started.

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Vegetable stir-fry noodles with mushrooms Cantonese style. Noodles should be fried in a pan. is the secret to the extra aroma.

1. Get the noodles ready.

This dish may be made with any Asian noodle. Rice, ramen, udon, buckwheat, egg noodles, rice vermicelli, and even spaghetti are all acceptable. My preferred noodles are thin noodles, which have a wider contact area with the wok during pan-frying and hence provide a better wok scent. These kinds of noodles may be found at any Asian supermarket.

  1. If you’re using dried noodles, follow the directions on the package. I had to cook the dry noodles in boiling water for two minutes and then drain them, as directed on the package. 
  2. Place the noodles on a dry towel and set aside. The water from the noodles will be absorbed by the fabric. The noodles will cling to the skillet if they are moist.
  3. Remove the towel and drizzle some oil over the noodles to help them separate from one another.

2. Make an omelet with a thin layer of egg whites.

To prepare the thin omelet, I use a well-seasoned cast-iron wok. If you don’t have a wok, a big skillet or large frying pan with a nonstick surface would suffice.

  1. In a wok, heat some oil until it faintly smokes. If the wok is well-seasoned or the pan is non-stick, there is no need to use a lot of oil.
  2. Over medium heat, pour the beaten eggs into the wok and spread them out into a big thin layer. Reduce the heat to allow it to cook gently.
  3. Once the egg has set, flip the thin omelet and pan-fry the opposite side.
  4. Place the egg on a cutting board, cut it into strips, and keep it away for later use.

3. Cook the noodles in a pan.

In Cantonese cookery, pan-frying the noodles before sit-frying them is a unique technique. It’s also why the noodles are so delicious.

  1. In a wok, heat a tablespoon of oil until it faintly smokes.
  2. Over medium heat, pour the noodles into the pan. Then, using a pair of chopsticks, thoroughly cover the noodles with oil. 
  3. To let the noodles pan-fry for a time, spread them out into a thin layer.
  4. Flip the noodles over to pan-fry the other side when the bottom ones are slightly browned.
  5. Continue to loosen the noodles and cook in the pan. Repeat this procedure five times more until all of the noodles have had a chance to touch the hot wok or big pan surface. This step is crucial in distinguishing this Cantonese fried noodle dish from others. The greatest results will come from noodles with a small sear on the surface. It’ll taste just like the ones you’d get at a Chinese restaurant.

Tips:

  • It’s critical that the noodles remain as dry as possible. If the noodles have less water, the pan-frying procedure will be more effective at gently charring the surface. Furthermore, if the noodles are excessively moist, they will adhere to the wok’s surface.
  • Please read to the directions on the package for the noodles you use, since they may vary from what I use.

Vegetable stir-fry noodles with mushrooms Cantonese style. Noodles should be fried in a pan. is the secret to the extra aroma.

4. Get the Ingredients ready.

a. The condiment

It’s easy to make a flavorful stir-fry sauce. You’ll just need light soy sauce, dark soy sauce, and vegetarian oyster sauce if you choose to go that route. I recommend combining all of the sauce Ingredients together in a small dish before pouring them over the noodles so that they are properly combined.

c. Additional vegetable stir-fry noodles Ingredients

Apart from the eggs, the only Ingredients in this simple Cantonese vegetable stir-fry noodles are onion, spring onions, and carrot. So I threw in some mushrooms, snap peas, snow peas, Chinese broccoli, and spring onions to the mix.

The components are mostly a matter of personal preference. Bean sprouts, spinach, bok choy, cabbage, green beans, baby corn, celery, bell peppers, broccoli, and any other fresh vegetable may be used. Tofu and tofu puffs are other great additions to the noodle meal for added protein.

  1. Remove the shiitake mushrooms from their stems and cut them into strips.
  2. The stems of the shimeji mushrooms should be removed.
  3. Carrots should be cut into strips.
  4. Spring onions (green onions): cut the white portion into small rings and the green section into one-inch lengths.
  5. After slicing the onion into rings, loosen it.

5. Toss the noodles in a pan of hot oil.

  1. Return the pan to high heat and begin stir-frying the onion and carrot slices. Except for the spring onions, add the mushrooms and Chinese broccoli when the onion and carrot are cooked. 
  2. Season the veggies with salt and pepper.
  3. When the veggies have become fragrant, add the cooked noodles and loosen them with chopsticks to incorporate them with the vegetables.
  4. Reduce the heat to low and season the noodles with light soy sauce, dark sauce, vegetarian oyster sauce, a pinch of salt, and some ground white pepper.
  5. When the spice has properly blended with the noodles, add the spring onions and egg stirps. Stir-fry for another half-minute over high heat.
  6. Finally, stir in half a teaspoon of sesame oil and serve. If desired, some sesame seeds may be added as a garnish.

This vegetable stir-fry noodles may be made in a variety of ways: If you want them to be hot, add some chili paste or red pepper flakes.

Other Asian cuisines that are similar to vegetable stir-fry noodles

Since you like this veggie noodle stir fry recipe, I recommend that you try the stir-fried recipes listed below:

  • One of my favorite dishes on this site is the stir-fry veggie recipe. Broccoli, carrot, snow peas, cauliflower, and bell peppers are combined in this dish, which may be served with or without prawns.
  • For some individuals, particularly those who grew up in a traditional Cantonese home, this bok choy stir fry may seem too straightforward. However, recreating this popular Chinese meal at home to taste like those served in restaurants is surprisingly difficult. Get the recipe and some helpful hints here.

15-minute prep time

15 minutes to prepare

30 minutes in total

Ingredients

A list of ingredients

  • 70g chopped onions
  • 60 g carrots, thinly sliced
  • 100g sliced shiitake mushrooms
  • 70 grams of shimeijijji mushrooms
  • Chinese broccoli, 80g
  • a quarter teaspoon of salt
  • Noodles, 200g (dry weight)
  • 1 sprouting onion stem
  • 2 beaten eggs
  • 1 tablespoon sesame oil
  • 2 tbsp oil (vegetable)

B Ingredients (sauce)

Instructions

Prepare the omelet.

  1. In a wok, heat some oil until it faintly smokes.
  2. Over medium heat, pour the beaten eggs into the wok and spread them out into a big thin layer. 
  3. Once the egg has set, flip the thin omelet and pan-fry the opposite side.
  4. Remove the egg from the heat and slice it thinly.

Noodles should be fried in a pan.

  1. Cook the dry noodles for two minutes in hot water before draining. 
  2. Place the noodles on a piece of dry cloth to absorb water. Remove the towel and drizzle some oil over the noodles to help them separate from one another.
  3. In a wok, heat a tablespoon of oil until it faintly smokes.
  4. Over medium heat, pour the noodles into the pan. 
  5. To let the noodles pan-fry for a time, spread them out into a thin layer.
  6. To pan-fry the opposite side of the noodles, flip them over.
  7. Continue to loosen the noodles and cook in the pan. Rep until the noodles are slightly brown, approximately five times more.

Ingredients not listed

  1. The stems of the shimeji mushrooms should be removed.
  2. Carrots should be cut into strips.
  3. The spring onions’ white portion should be cut into small rings, and the green section should be cut into one-inch lengths.
  4. After slicing the onion into rings, loosen it.

Noodles should be stir-fried.

  1. Except for the spring onions, stir-fry the onion and carrot strips, then the mushrooms and Chinese broccoli. 
  2. Season the veggies with salt and pepper.
  3. Combine the cooked noodles and veggies in a mixing bowl.
  4. Ingredients B are used to season the noodles.
  5. Add the egg and spring onions.
  6. Stir-fry for another half-minute over high heat.
  7. Finally, stir in half a teaspoon of sesame oil and serve.

Products to Consider

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Information about nutrition:

Yield:

2

Size of Serving:

1 tbsp. per serving 450 calories 23g total fat 3 g saturated fat 0g trans fat 17g of unsaturated fat 186 milligrams of cholesterol 2307mg sodium 47g carbohydrate 7 g of fiber 6 g sugar 17 g protein

Nutritionix submitted and computed this information on April 16, 2022.

This is a recipe for vegetable stir-fry noodles that includes sauteing mushrooms to create a dish with an absolutely tasty flavor.

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