Don't miss another issue…      Subscribe

Crisp-Fried Vegetarian Noodles















Trans-fat Free, Good source of fiber, Low Sodium


½ pound egg noodles
2 teaspoons sesame oil
1 ½ cups vegetable stock
2 tablespoons rice wine
1 ½ teaspoons sugar
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 ½ tablespoons garlic
1 ½ tablespoons ginger
10 each mushrooms, black trumpet
chinese, rehydrated
3 cups leeks
finely julliened
2 cups carrots
1 ½ tablespoons rice wine
4 cups mung bean sprouts


Heat 1 gallon water in large pan until boiling.

Add noodles and cook until just tender, about 5 minutes.


Toss with 1 to 2 teaspoons sesame oil.

Immediately transfer noodles to round cake pan or pie plate.

Press top to level noodles and let cool.

This can be made a day ahead and refridgerated.

In the meantime, cut leeks and re-hydrated mushroom caps into fine julienne strips.

Discard mushroom stems. Rinse and drain bean sprouts. When noodles have cooled, combine broth, soy sauce, rice wine, sugar, 1 teaspoon sesame oil and cornstarch in bowl. Blend well. Heat well-seasoned wok or skillet until very hot. Add 1½ tablespoons vegetable oil and heat until nearly smoking. Invert noodle cake into pan and cook until deep-golden brown, swirling pan from time to time to keep cake from sticking. Flip noodle cake over and brown other side. Transfer noodles to heat-proof serving platter and keep warm in oven at 200 degrees. Reheat pan and add remaining 1½ tablespoons vegetable oil, again, heat until very hot. Add garlic and ginger-root and stir-fry until fragrant, about 10 seconds. Add mushrooms, carrots, and leeks. Stir-fry over high heat about 1 minute. Add rice wine and cook one minute more. Then add sauce mixture and bring to boil. Add bean sprouts and cook, stirring constantly to prevent lumps, until sauce is thickened. Spoon vegetables over fried noodle cake and serve immediately.


* not incl. in nutrient facts

Add review




Gary Northeast

How can this be vegetarian when the recipe includes CHICKEN broth?

over 11 years ago


Just use vegetable broth or a vegetarian "chicken" broth. The recipe has been updated to specify vegetable broth although you could use vegetarian "chicken" broth at most health food stores.

over 11 years ago

Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 30934% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 103mg 4%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 14%
Sugars g
Protein 19g
Vitamin A 159% Vitamin C 20%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
Brussels Sprouts

Meatless Monday: Vegivores, Flexitarians, and Vegetable Butchers

Vegetarian is so yesterday. There's a growing trend of veggie loving diners and home chefs that believe vegetables are the new meat. Vegetables are being called "unbelievably sexy" and meat "slightly boring".

More breaking news


Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed