【Quick Meal】Homemade Vegetarian Fried Rice Noodles: Colorful, Non-Stick, and Perfectly Separated

Hi everyone, I’m Xiao Mi Zhou. Does anyone else sometimes crave a light, refreshing, and delicious simple meal? Today’s shared recipe for Homemade Vegetarian Fried Rice Noodles will definitely satisfy you! It’s simple to make with everyday ingredients, but the flavor is anything but ordinary. The secret lies in how to make the rice noodles perfectly separated, smooth, and non-stick. Let’s take a look!

First, a finished product photo to whet your appetite!

Look at this rich color combination, doesn’t it boost your appetite?

Ingredients (2 servings)

These ingredients can be flexibly adjusted based on what you have at home:

Main Ingredients:

• Dried Rice Noodles: 200g (Jiangxi rice noodles or Taiwanese Hsinchu rice noodles recommended)

Vegetable Ingredients (mix and match freely):

• Carrot: half, julienned
• Cabbage: a few leaves, julienned
• Shiitake Mushrooms: 3-4 pieces, soaked and julienned (save the soaking water!)
• Mung Bean Sprouts: a handful
• Chinese Chives or Green Onions: a few, cut into sections

Seasonings:

• Light Soy Sauce: 2 tablespoons
• Dark Soy Sauce: ½ tablespoon (mainly for color)
• Vegetarian Oyster Sauce: 1 tablespoon (key for umami)
• Sugar: 1 teaspoon (balances saltiness, enhances flavor)
• White Pepper: a pinch
• Sesame Oil: a few drops
• Cooking Oil: as needed

All Ingredients Assembled:

Colorful vegetables are the start of deliciousness

Detailed Steps

Step 1: Prepare the Rice Noodles (The Key to Success!)

1. Boil a pot of water. Once boiling, add the dried rice noodles.
2. Cook until 80% done according to package instructions (usually until they can be gently pinched apart with chopsticks. Do not overcook).
3. Crucial Step: Remove the noodles and immediately rinse with cold water until completely cool. This stops the residual heat from continuing to cook them, making the texture more Q弹 (chewy/springy).
4. Drain the cooled noodles thoroughly. You can add a few drops of cooking oil and mix to prevent sticking.

Rinsed and drained noodles are the foundation for perfect separation

Step 2: Prepare Other Ingredients

1. Julienne the carrot, cabbage, and soaked shiitake mushrooms.
2. Cut the chives into sections. Wash the bean sprouts and drain.
3. Mix all seasonings (light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, white pepper) in a small bowl to make the sauce.

Julienned ingredients cook quickly; pre-mixed sauce prevents scrambling

Step 3: Start Stir-frying

1. Heat the wok/pan, then add oil. Once the oil is hot, first stir-fry the shiitake strips until fragrant.
2. Add the carrot strips and stir-fry for about 1 minute (as carrots take longer to cook).
3. Then add the cabbage strips and stir-fry quickly until softened.
4. At this point, you can pour in a small bowl of the reserved mushroom soaking water to enhance the umami flavor.
5. Spread the drained rice noodles over the vegetables. Then evenly pour the prepared sauce over the noodles.
6. Reduce to medium heat. Using chopsticks and a spatula together, quickly toss and stir to evenly combine the noodles and vegetables, ensuring each strand is coated with the sauce.

Using chopsticks to assist stirring helps loosen the noodles

Step 4: Add Delicate Ingredients & Finish

1. Once the noodles and vegetables are fully and evenly mixed, add the mung bean sprouts and chive sections.
2. Stir-fry quickly for about 30 seconds, just until the sprouts wilt slightly and the chives turn bright green.
3. Turn off the heat. Drizzle in a few drops of sesame oil and toss once more to combine.
4. Plate and serve!

Adding sprouts and chives last preserves their crisp texture

Tips (Secrets to Success)

• Don’t Overcook Noodles: Cooking to 80% done is core; they will be heated further later. Overcooked noodles become mushy.
• Rinse Thoroughly: This is the essential step for Q弹 (chewy) and non-sticky noodles.
• Premix the Sauce: Avoids scrambling during stir-frying and prevents over-pouring or burning sauces.
• Utilize Mushroom Water: This is a natural “MSG” that elevates the umami of the vegetarian dish.
• Use Chopsticks to Stir-fry: For ingredients like noodles, chopsticks are better than a spatula for loosening and mixing evenly.

Time to Enjoy!

The fried noodles prepared this way have a glossy, appealing color, a smooth and chewy texture, and crisp-tender, sweet vegetables. Every bite is full of complex aromas—absolutely at a level that rivals street stalls! You can pair it with a bit of chili sauce or vinegar according to preference for enhanced flavor.

A plate of colorful, fragrant, and tasty vegetarian fried noodles to comfort your stomach and mood

I hope everyone enjoys this simple and quick Homemade Vegetarian Fried Rice Noodles! If you make it, remember to share your results in the comments section!