Cellophane Noodles Recipe Vegetarian: Easy & Delicious Ideas

Cellophane noodles, also known as glass noodles or mung bean noodles, offer a wonderful canvas for creating light, flavorful, and nutritious vegetarian dishes. These translucent noodles soak up sauces beautifully, making them a favorite in many Asian cuisines.

If you’re looking for a quick, healthy, and satisfying meal without any meat or fish, this vegetarian cellophane noodles recipe is perfect for you. Packed with fresh vegetables and a tangy, savory sauce, it’s a dish that’s both comforting and exciting to the palate.

Whether you’re a seasoned vegetarian or just exploring plant-based meals, this recipe is easy to customize with whatever veggies you have on hand. It’s ideal for a weekday dinner or a lunch that keeps you energized.

Plus, it pairs wonderfully with many other vegetarian dishes, offering a delightful textural contrast and a burst of flavor.

Why You’ll Love This Recipe

This vegetarian cellophane noodles recipe is a fantastic choice for anyone who appreciates quick, wholesome meals. First, cellophane noodles cook rapidly and absorb the delicious sauce, ensuring each bite is packed with flavor.

The recipe is naturally gluten-free and light, making it suitable for various dietary preferences.

Moreover, it’s flexible. You can easily swap ingredients to suit your taste or pantry availability.

The combination of crunchy vegetables, aromatic herbs, and savory sauce creates a dish that is both refreshing and hearty. Whether you’re cooking for one or a crowd, this recipe is sure to impress with minimal effort.

Finally, it’s a healthy option rich in fiber and vitamins, especially when loaded with colorful vegetables. If you love Asian-inspired dishes but want to keep things vegetarian, this recipe is a must-try.

For more delicious vegetarian inspirations, check out our Vegetarian Swiss Chard Recipes for Healthy Meals and Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.

Ingredients

• 100g cellophane noodles (glass noodles)
• 2 tablespoons vegetable oil (such as canola or sunflower)
• 3 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 100g shiitake mushrooms, sliced
• 100g baby spinach or kale
• 2 spring onions, chopped
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon toasted sesame oil
• ½ teaspoon chili flakes (optional, for heat)
• Fresh coriander for garnish
• Sesame seeds for garnish

Equipment

• Large bowl for soaking noodles
• Large frying pan or wok
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons
• Colander or strainer
• Serving plates or bowls

Instructions

1. Soak the cellophane noodles: Place the noodles in a large bowl and cover with warm water. Let them soak for about 10 minutes or until they soften. Drain and set aside.
2. Prepare the vegetables: While the noodles soak, mince the garlic, slice the onion, julienne the carrot, slice the bell pepper, and shiitake mushrooms. Chop the spring onions and roughly chop the spinach if leaves are large.
3. Heat the oil: In a large frying pan or wok, heat the vegetable oil over medium-high heat.
4. Sauté aromatics: Add the minced garlic and sliced onion to the pan and stir-fry for 1-2 minutes until fragrant and translucent.
5. Add vegetables: Toss in the carrot, bell pepper, and mushrooms. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
6. Combine noodles and sauce: Add the soaked noodles to the pan along with the soy sauce, rice vinegar, hoisin sauce, sesame oil, and chili flakes if using. Toss everything together gently but thoroughly to coat the noodles and vegetables evenly.
7. Add the greens: Stir in the spinach and spring onions. Cook for another 1-2 minutes until the spinach wilts.
8. Final touches: Remove from heat and garnish with fresh coriander and toasted sesame seeds.
9. Serve immediately: Dish out the noodles while warm, and enjoy!

Tips & Variations

“For a nutty crunch, add roasted peanuts or cashews just before serving.”

– To customize, try adding tofu cubes or tempeh for extra protein.

– Feel free to swap vegetables depending on the season—snap peas, zucchini, or bean sprouts work wonderfully.

– If you prefer a spicier dish, add fresh sliced chili or a dash of Sriracha.

– For a gluten-free version, ensure soy sauce is tamari or use coconut aminos.

– To save time, prepare the sauce in advance and store it in the fridge for up to 3 days.

Nutrition Facts

Serving Suggestions

This vegetarian cellophane noodles dish is delightful on its own but pairs beautifully with other light Asian-inspired sides. Consider serving it alongside steamed dumplings, fresh spring rolls, or a crisp cucumber salad for a refreshing contrast.

For a heartier meal, enjoy it with a bowl of miso soup or a spicy Thai-style pumpkin curry. If you want to experiment more with vegetarian meals, our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas provide fantastic complementary options.

Conclusion

This vegetarian cellophane noodles recipe offers a delicious and nutritious way to enjoy a quick Asian-inspired meal at home. With fresh vegetables, a flavorful sauce, and the unique texture of glass noodles, it’s a dish that’s both satisfying and delightful.

The simple preparation means you can whip it up even on busy days, while the flexibility allows you to tailor it to your preferences and pantry staples.

By incorporating wholesome ingredients and minimal fuss, this recipe exemplifies how vegetarian cooking can be vibrant and exciting. Don’t forget to explore other vegetarian delights like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to expand your culinary repertoire.

Happy cooking!

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