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.
Ingredients
- 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)
- 2 Lime wedges (For serving)
Step-by-step instructions
Step 1 · Soak the rice vermicelli (mee hoon) in warm water for 10 minutes un...
Soak the rice vermicelli (mee hoon) in warm water for 10 minutes until softened, then drain and set aside.
Step 2 · Heat oil in a large wok over medium heat
Heat oil in a large wok over medium heat. Add shallots, garlic, and lemongrass. Sauté until fragrant and golden.
Step 3 · Add carrots
Add carrots, red bell pepper, and sawi. Stir-fry for 2 minutes until just tender.
Step 4 · Add soaked noodles to the wok
Add soaked noodles to the wok. Toss gently to combine with the vegetables.
Step 5 · Pour in soy sauce
Pour in soy sauce, kicap manis, and sprinkle white pepper. Stir-fry everything together for another 3-4 minutes until noodles are evenly coated and heated through.
Step 6 · Add bean sprouts and stir-fry for 1 minute just until lightly wilte...
Add bean sprouts and stir-fry for 1 minute just until lightly wilted but still crunchy.
Step 7 · Remove from heat
Remove from heat. Garnish with spring onions and serve with lime wedges.
Why this recipe is healthy
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.
A note on tradition
Mee Goreng Sayur is a versatile noodle dish popular across Malaysia’s cities and kampungs, especially in the Klang Valley and Penang. It’s commonly enjoyed as a filling meal during lunch or as a late breakfast. Often served at family gatherings and community events, its roots can be traced to Malaysia’s multicultural communities, blending Chinese noodle traditions with Malay and Indian spice influences. The dish highlights the country’s agricultural abundance and the tradition of using fresh, local ingredients.