Student Bites: Mixed Vegetable Noodle Stir-fry

Posted by mn251 at Mar 22, 2019 12:47 PM |
Learn how to make tasty mixed vegetable noodles, inspired by Kwoklyn Wan's visit on Monday 25 March.

A mix of Chinese vegetables cooked until tender in a rich, aromatic umami sauce. A popular dish eaten by Buddhist Monks which has found its way on to many menus across the world as a vegetarian option. As recommended by Kwoklyn Wan!


  • 2 tbsp. Oil
  • 3cm Cube Ginger, peeled and cut into slices
  • 2 Garlic Cloves, thinly sliced
  • 2 Spring Onions, cut in half and then lengthways
  • 2 tbsp. Rice Wine
  • 2 tbsp. Vegetarian Oyster Sauce
  • 1 tbsp. Soy Sauce
  • ½ tbsp. Dark Soy
  • 1 tsp. Sugar
  • 1 Cup Vegetable Stock (add Mushroom water to this)
  • 1 Nest of Vermicelli (Mung Bean Noodles)
  • 2 tbsp. Corn flour (mixed with 4 tbsp. water to make a corn flour slurry)
  • 1 tsp. Sesame Oil

Vegetables – Use any veg you like:
  • ½ cup Peppers cut into bite size slices
  • ½ cup Mushrooms cut into bite size slices
  • 1 cup Aubergine cut into bite size slices
  • ½ cup Courgettes cut into bite size slices
  • 1 Onion, cut into 2cm cubes
  • 1 Carrot, cut into thin slices
  • 1 cup Kale cut into bite size pieces
  • 1 cup Nappa Cabbage or Ice Berg lettuce cut into bite size pieces


- Place mung bean noodles in a bowl and pour over boiling water, after 3 minutes drain and set to one side.

- Place a wok over a medium to high heat, add oil along with the Holy Trinity (Garlic, Ginger and Spring Onion) and fry for 30 seconds until fragrant.

- Add onion and stir-fry for a further minute.

- Add the remainder of the vegetables and fry for a further 3 minutes, add the remainder of the ingredients (except sesame oil, corn flour slurry and noodles) and bring to a boil, simmer for 2 minutes, thicken with corn flour slurry by slowly pouring into the sauce whilst stirring at the same time.

- Remove from heat, stir in noodles and sesame oil.

- Transfer to a serving plate.

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