HomeFoodAsian Vegetarian Noodle Stir-Fry

Asian Vegetarian Noodle Stir-Fry

China invented noodles more than 4000 years ago, and when I met the Zhao family in Dali, in China’s Yunnan province, I was in noodle heaven! They’ve been making rice noodles for four generations, but what makes theirs unique is that they use a mixture of jasmine rice and white glutinous rice, giving the noodles a wonderful ‘al dente’ texture.

This simple recipe for two combines many wonderful flavours and textures, making it a delicious and light meal for any day of the week.

Serves: 2


  • 1 tablespoon garlic water (see note below)
  • 2 tablespoons vegetable oil
  • 1 garlic clove, finely chopped
  • 1/2 sliced Chinese cabbage (or 1/4 regular white cabbage)
  • 50g bean sprouts
  • 1/2 tablespoon soy sauce
  • 125g fresh round rice noodles
  • 1/2 teaspoon fresh chilli
  • 2 spring onions, sliced on the diagonal


Make the garlic water a day ahead. Set aside.

Heat a wok or large frying pan until smoking. Add the oil and sauté the garlic over medium–high heat until fragrant. Now add the cabbage and bean sprouts, and stir-fry for one minute.

Add one teaspoon of oil, soy sauce, a pinch of salt and stir-fry for a further minute. Next add the noodles, chilli, garlic water and half the spring onion. Stir-fry for another three minutes.

Transfer to a platter or individual plates, garnish with the remaining spring onion and serve.

Note: To make garlic water, simply combine one tablespoon of chopped garlic and two tablespoons of water in a bowl. Cover and stand overnight, then strain.

Recipe adapted from Luke Nguyen’s Greater Mekong by Luke Nguyen
Published by Hardie Grant Books.

Also read: Asian Honey Salmon Skewers

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