Best 5 Vegetarian Chinese Fried Noodles Recipes

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Are you a lover of vegetarian cuisine looking for a tantalizing and flavorful dish that combines the best of Chinese culinary traditions with the goodness of plant-based ingredients? Look no further! Embark on a culinary journey with us as we explore the art of creating delectable vegetarian Chinese fried noodles. From selecting the finest noodles to mastering the perfect balance of vegetables, sauces, and seasonings, this article will guide you through the essential steps to ensure your fried noodles turn out crispy, flavorful, and packed with vibrant colors. Get ready to elevate your next meal with a delightful fusion of textures and tastes that will leave you craving seconds.

Here are our top 5 tried and tested recipes!

CHINESE FRIED NOODLES



Chinese Fried Noodles image

This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility.

Provided by Karen

Categories     Side Dish     Vegetables     Green Peas

Time 40m

Yield 6

Number Of Ingredients 9

2 (3 ounce) packages Oriental flavored ramen noodles
3 eggs, beaten
vegetable oil
4 green onions, thinly sliced
1 small carrot, peeled and grated
½ cup green peas
¼ cup red bell pepper, minced
2 tablespoons sesame oil
soy sauce

Steps:

  • Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
  • Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
  • In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
  • Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 6.9 g, Cholesterol 69.3 mg, Fat 13 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 293.7 mg, Sugar 1.4 g

CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)



Crispy Pan-Fried Noodles with Chicken and Vegetables (Gai See Liang Mein Wong) image

Crispy pan-fried noodles originated in the Shanghai and Suzhou region of China. As Shanghainese people migrated to Hong Kong, the dish came with them and became very popular there. It's known by a number of names, including "Hong Kong-style noodle" and "pan-fried noodles" in English; in Cantonese, it's often called "gong sik chow mein," and also the traditional "liang mein huang" (literally "two face golden," describing the two golden sides of the noodle nest). This recipe is the restaurant-style version with crunchy deep-fried noodles surrounding sautéed chicken and vegetables covered in brown gravy. As the gravy coats the noodles in the center, they soften and become similar to lo mein in texture. You can substitute other proteins for the chicken (beef, pork or shrimp, for instance); just adjust the cooking times.

Provided by Food Network Kitchen

Time 5h45m

Yield 4 servings

Number Of Ingredients 15

5 medium or 7 small dried shiitake mushrooms
1 pound pan-fried noodles or chow mein noodles
1 pound (4 to 5) boneless skinless chicken thighs
Kosher salt
3 1/4 teaspoons sugar
2 tablespoons plus 1 1/4 teaspoons cornstarch
2 1/4 teaspoons light soy sauce, divided
1 tablespoon plus 1 1/4 teaspoons Shaoxing rice wine
Neutral oil, such as canola oil or vegetable oil
2 small carrots (about 3/4 pound), peeled and thinly sliced on the diagonal
1 pound bok choy (about 4 to 5), stems and leaves separated
2 scallions
1 clove garlic
2 tablespoons oyster sauce
1/2 teaspoon dark soy sauce

Steps:

  • Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours.
  • Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch "bird's nest" shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
  • Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
  • Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
  • Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
  • Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
  • Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
  • Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
  • Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook's Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
  • As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel-lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
  • Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel-lined plate. Carefully discard the oil.
  • Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
  • Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
  • Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.

VEGETARIAN CHINESE FRIED NOODLES



Vegetarian Chinese Fried Noodles image

For Jo and Martha.

Provided by pei

Categories     Vegetarian Asian Main Dishes

Time 30m

Yield 3

Number Of Ingredients 14

¼ cup oil, divided, or as needed
3 large eggs
3 ½ cups trimmed and chopped fresh green beans
5 mushrooms, sliced
1 green bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
1 (10 ounce) package egg noodles
2 tablespoons water
2 tablespoons light soy sauce
1 tablespoon doubanjiang (soybean paste)
1 tablespoon oyster sauce
1 ½ teaspoons dark soy sauce
1 ½ teaspoons sesame oil
1 medium spring onion, finely sliced

Steps:

  • Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
  • Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
  • Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
  • Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.

Nutrition Facts : Calories 695.1 calories, Carbohydrate 83.6 g, Cholesterol 265.5 mg, Fat 30.6 g, Fiber 9.8 g, Protein 24.6 g, SaturatedFat 5.9 g, Sodium 1126.8 mg, Sugar 6.5 g

VEGETABLE STIR-FRY WITH CHINESE NOODLES



Vegetable Stir-Fry With Chinese Noodles image

This is something that I do mainly for my father because he really loves Chinese food. If you can't find Chinese noodles you can substitute Thai noodles. Please don't use rice noodles because they are too thin and white and will hardly be noticed. Also, the amount of soya sauce is a bit high in this recipe, so feel free to reduce as much as possible. The amount given here will only be a suggestion and really reflects my family's tastes and no one else's.

Provided by Studentchef

Categories     Vegetable

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 lb chinese noodles
1 large onion, cut into half moons
1 tablespoon olive oil
3 cups white mushrooms, sliced
2 cups broccoli, chopped
1/3 lb yellow bean sprouts
1/2 lb sugar snap pea
1 1/2 teaspoons garlic powder
salt and pepper
2 tablespoons soya sauce
2 teaspoons balsamic vinegar
1/2 teaspoon sherry wine (optional)

Steps:

  • In a large frying pan or wok add oil and heat on medium high. Add onions and stir fry for 3 minutes.
  • In the meantime boil the Chinese noodles (this should take five to ten minutes).
  • Add mushrooms and stir fry for another 7 minutes or until mushrooms begin to cook. Add the salt, pepper, and garlic powder.
  • Add the yellow bean sprouts and the sugar snap peas and continue to stir fry.
  • Drain the noodles and add them to the frying pan or wok with the other vegetables. Add the soya sauce, balsamic vinegar and the sherry wine if using. Cook for another 5 minutes.
  • Serve hot or warm. This reheats very well.

Nutrition Facts : Calories 355.4, Fat 19.4, SaturatedFat 2.8, Sodium 511.5, Carbohydrate 40.9, Fiber 4.7, Sugar 3.2, Protein 8.1

CHINESE NOODLES AND VEGETABLES



Chinese Noodles and Vegetables image

Make and share this Chinese Noodles and Vegetables recipe from Food.com.

Provided by loveleesmile

Categories     Chinese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, thinly sliced
1 garlic clove, finely chopped
1 large carrot, peeled and cut into matchstick-size strips
4 ounces snow peas, stringed and cut lengthwise into 3 or 3 ounces bean sprouts
1 stalk fresh garlic chives, chopped
1/4 cup reduced sodium soy sauce
2 tablespoons chinese rice wine (mirin)
1 tablespoon oyster sauce
1 tablespoon sweet chili sauce
12 ounces fresh flat egg noodles
8 ounces chinese broccoli stems, cut crosswise into 2-inch/5-cm pieces
1 stalk fresh Thai basil, leaves chopped
1/2 bunch green onion, thinly sliced on the bias

Steps:

  • Place a pot of salted water over a high heat and bring to a boil. Place a wok over a high heat, and once hot add the oil to the hot wok. Add the onions and garlic to the wok and stir-fry for 2 minutes or until the onions soften slightly.
  • Add the carrot strips, snow peas, bean sprouts and garlic chives and stir-fry for 2 minutes or until the carrots are crisp-tender. Remove the wok from the heat and add the soy sauce, rice wine, oyster sauce and sweet chili sauce.
  • Place the noodles and broccoli in the boiling water and cook for 2 minutes or until the broccoli is crisp-tender and the noodles are al dente. Strain the noodles and broccoli, and add them to the vegetables in the wok.
  • Add the basil and toss to combine and to coat the noodles and vegetables with the sauces. Place the noodle mixture on a large serving platter. Garnish with the green onions and serve.

Nutrition Facts : Calories 262.1, Fat 9.1, SaturatedFat 1.3, Cholesterol 26.4, Sodium 694.9, Carbohydrate 36.7, Fiber 4.8, Sugar 5.1, Protein 8.3

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Prepare all of your ingredients in advance so that you can cook them quickly and easily.
  • Use a large wok or skillet for cooking the noodles so that they have plenty of room to move around.
  • Heat the oil until it is shimmering before adding the noodles.
  • Stir-fry the noodles constantly so that they do not stick together.
  • Add the vegetables and sauce to the noodles and cook until they are heated through.
  • Serve the noodles immediately, garnished with cilantro and green onions.

Conclusion:

Vegetarian Chinese fried noodles are a delicious and satisfying dish that is perfect for a quick and easy meal. With a variety of vegetables, protein sources, and sauces to choose from, there is a vegetarian Chinese fried noodle recipe for everyone. Whether you are looking for a light and healthy meal or a more substantial dish, you are sure to find a recipe that you will enjoy. So next time you are looking for a new and exciting vegetarian dish to try, give vegetarian Chinese fried noodles a try. You won't be disappointed!

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