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Vegan Stir Fry Noodles

Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Chinese
Servings 2


  • Wok for stir-frying
  • Pot for boiling


  • 230 gram noodles
  • 25 gram onion, shredded
  • 65 gram carrot, shredded
  • 75 gram mung bean sprout, remove the ends
  • 80 gram chvie, cut into sections
  • 3 cloves garlic, chopped
  • 3 tablespoon oil
  • 2 tablespoon ligh soy sauce
  • 1 teaspoon dark soy sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper powder


  • Add water to a pot, bring to boil, boiling the noodles until cooked through
  • Let the noodles pass through cold water, transfer to a plate, set aside
  • Add oil to a wok, heat over high heat, add chopped garlic, stir-frying when you smell the fragrance´╝îadd carrot shredded first, stir-fry until they are wilted, add mung bean sprouts, chives sections, onion shredded, stir-fry for half minute, add boiled noodles, dark soy sauce, light soy sauce, pepper powder, salt, stir frying until mixed well.
  • Serve warm.