Vegetable Fried Noodles

Vegetable Fried Noodles


44 people made this

A classic Chinese stir fry of vegetables in a soy and oyster sauce, served over Chinese egg noodles.


Serves: 6 

  • 500g Chinese egg or lo mein noodles
  • 50g fresh mushrooms, chopped
  • 1 (220g) tin bamboo shoots, drained
  • 2 stalks celery, chopped
  • 50g beansprouts
  • 1 clove garlic, chopped
  • 1 teaspoon salt
  • 1 cup (250ml) vegetable stock
  • 1 teaspoon caster sugar
  • 1 cup (250ml) water
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon plain flour

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Bring a large pot of lightly salted water to the boil. Add noodles and cook about 2 to 4 minutes; drain.
  2. In a large frying pan or wok over high heat with a small amount or oil, cook mushrooms, bamboo shoots, celery, beansprouts and garlic. Mix in salt, stock, sugar, water, soy sauce and oyster sauce; stir. Add flour and cook until thickened. Pour over noodles and toss lightly.

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Reviews (5)


Used different ingredients. I read through this and thought it sounded more like a good place to start, rather than a recipe that can stand alone well. So I added more veggies, like carrots, pea pods, broccoli, water chestnuts, onions, and baby corn, then enhanced the flavour by adding minced ginger root, which I think really made the dish, not to mention took the emphasis off the nasty-smelling oyster sauce. And it turned out absolutely faboo!!! - 29 Sep 2008


Used different ingredients. it was a great recipe but when u go to serve it mix in oyster sauce other wise it tastes really plain - 29 Sep 2008


Very quick but surprisingly good..very good base recipe especially for the simple flavour. I've made it twice now, once as posted, and once juiced up a bit on spices...both were good. - 29 Sep 2008

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