Vegetable Fried Rice Noodles
Makan Tengah Hari • Malaysia
How to Make Vegetable Fried Rice Noodles (Traditional & Healthy Version)
Vegetable Fried Rice Noodles, known locally as 'Mee Goreng Sayur', is a beloved dish that reflects Malaysia’s vibrant multicultural food heritage. This vegetarian recipe is a staple in Malaysian homes and hawker stalls, especially during lunch hours when a quick, flavorful, and nourishing meal is needed. The dish combines springy rice noodles with a medley of fresh local vegetables such as sawi (mustard greens) and carrots, tossed in a savory, aromatic sauce infused with Malaysian ingredients like kicap manis (sweet soy sauce) and a hint of lemongrass. What makes Mee Goreng Sayur truly Malaysian is its adaptability—drawing from Malay, Chinese, and Indian culinary influences, it uses ingredients that are easily found in local pasar (markets). The aroma of garlic, shallots, and the subtle citrusy note of lemongrass create a mouthwatering symphony, while the use of fresh vegetables ensures each bite is bursting with crunch and nutrition. This dish is a fantastic choice for health-conscious eaters, offering a satisfying balance of carbohydrates, plant-based protein, and fiber without heavy oils or animal products. Whether enjoyed at home, a mamak stall, or during festive gatherings, this vegetable fried rice noodle recipe is a delicious representation of Malaysia’s communal dining culture and culinary diversity.
Bahan-bahan(untuk 1 large bowl (about 350g prepared noodles with vegetables))
- 120g (dry weight) Rice vermicelli noodles (mee hoon) (Soaked until soft)
- 1 medium, julienned Carrot
- 1 cup, chopped Sawi (mustard greens) (Can substitute with pak choy)
- 1 cup Bean sprouts (taugeh) (Rinsed and drained)
- 1/2, thinly sliced Red bell pepper
- 2 cloves, minced Garlic
- 1, finely sliced Shallot
- 1 stalk, white part finely chopped Lemongrass (serai)
- 2 tbsp Low-sodium soy sauce (Use kicap masin)
- 1 tbsp Kicap manis (sweet soy sauce)
- 1/4 tsp White pepper
- 1 tbsp Cooking oil (Preferably canola or sunflower)
- 2 stalks, sliced Spring onions (For garnish) - pilihan
- 2 Lime wedges (For serving) - pilihan
Arahan
- 1
Soak the rice vermicelli (mee hoon) in warm water for 10 minutes until softened, then drain and set aside.
10 minutes
Do not over-soak to prevent noodles from breaking during stir-fry.
- 2
Heat oil in a large wok over medium heat. Add shallots, garlic, and lemongrass. Sauté until fragrant and golden.
3 minutes
Keep stirring to avoid burning the aromatics.
- 3
Add carrots, red bell pepper, and sawi. Stir-fry for 2 minutes until just tender.
2 minutes
Cut vegetables evenly for quick, uniform cooking.
- 4
Add soaked noodles to the wok. Toss gently to combine with the vegetables.
2 minutes
Use tongs or chopsticks to avoid breaking noodles.
Kenapa hidangan ini sihat
Vegetable Fried Rice Noodles is a healthy lunch option, thanks to its high fiber content, abundance of phytonutrients, and low saturated fat. Using mostly fresh local produce and lean cooking methods, the recipe supports weight management, heart health, and digestion. It’s vegetarian and easily adaptable for vegan diets, making it suitable for a wide range of dietary needs. The reduced-sodium and low-oil approach further supports a healthy lifestyle, perfect for calorie-conscious eaters.
This dish is packed with fiber, vitamins, and minerals from a variety of colorful vegetables like carrots, sawi, and bean sprouts. Rice noodles provide complex carbohydrates for sustained energy, while the use of minimal oil keeps the overall fat content low. Lemongrass and garlic add antioxidants and immune-boosting properties. Each serving offers a balanced macronutrient profile, is cholesterol-free, and contains plant-based protein from the vegetables. The dish is naturally low in saturated fat and can be made gluten-free if gluten-free soy sauce is used.
Petua
- 💡Tip 1: Always soak rice vermicelli just until pliable to avoid sogginess.
- 💡Tip 2: Use a hot wok and work quickly to preserve the crunch and color of vegetables.
- 💡Tip 3: For extra umami, add a sprinkle of toasted sesame seeds or a dash of mushroom seasoning.
Penyimpanan & hidangan
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a non-stick pan over medium heat, adding a splash of water to prevent drying out. Not recommended for freezing as the noodles may lose texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 350.0 kcal |
