Vegetable Stir Fry Mung Bean Noodles

These vegetable stir fry mung bean noodles is one of my go-to dishes when I have less than 30 minutes to whip up a meal. Filled with a rainbow of delicious vegetables, this dish is vegan and gluten-free!

Vegetable Stir Fry Mung Bean Noodles |

I don’t hold my chopsticks properly, and that’s the cold, hard truth. Legend has it that I had perfect form when I was a little chitlin but somehow lost it over the years. I blame it on my siblings’ bad example. I suppose I should find solace in the fact that I don’t hold chopsticks like drumsticks or ask for a fork at a Chinese restaurant. That would be the ultimate form of humiliation if you look like me.

I didn’t want you to see how I hold chopsticks like a pencil, so I solicited the help of a hand model in exchange for food. It’s a fair deal.

Vegetable Stir Fry Mung Bean Noodles |

My mom always dedicates an entire shelf in her kitchen to dry noodles. There’s egg noodles, seasoned egg noodles, flat rice noodles, mung bean noodle threads, instant ramen (my brother’s contribution)—nearly anything you can find at an Asian supermarket. If you ask her why she needs so many noodles, I’m sure her answer would be that there is a time and a place for everything. Well, this is the time and the place for some flat mung bean noodles.

Vegetable Stir Fry Mung Bean Noodles |

The beauty about mung bean noodles is that they’re gluten-free (made with mung bean and potato starch). They usually come in the form of small cakes, and they’re a whiz to prepare. Just dump them in a pot of boiling water and they’re ready in minutes. Good for those days when you’re semi-lazy to cook (because let’s be real, if you were too lazy to cook, you’d order some takeout or delivery).

Vegetable Stir Fry Mung Bean Noodles |

Picking up a few of my mom’s habits, I usually stash a bag of dried noodles or two in my pantry in case I need to cook a meal in a pinch. These stir fry noodles take only 25 minutes to prepare. Ready in a pinch!

Vegetable Stir Fry Mung Bean Noodles

Serves 4

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 4 flat mung bean noodle cakes (about 8 oz/230g)
  • 2 TBS olive oil
  • 1/2 large sweet onion, sliced
  • 1 stalks celery, sliced
  • 3 garlic cloves, minced or pressed
  • 1 TBS minced ginger
  • 2 Thai chilis, sliced (optional)
  • 1 pound (455g) Chinese broccoli, stemmed and stalks sliced
  • 2 large carrots, peeled and julienned
  • 1/2 large red pepper, thinly sliced
  • 1 scallion/green onion, sliced
  • 1/3 cup (80ml) low-sodium tamari (or soy sauce, if not gluten free)
  • 2 TBS brown sugar
  • 2 tsp sesame oil
  • sesame for topping (optional)


  1. Fill a large saucepan with 3 to 4 inches of water and bring it to boil. Drop the noodle cakes into the boiling water, and let it cook for about 4 to 5 minutes or until the noodles look translucent. Drain the liquid and run the noodles under cold water.
  2. Heat a large stir fry pan with olive oil over medium-high heat. Once the pan is hot, add the onions and let it cook for a minute. Add the celery, garlic, ginger, chili and stir until the onions start to brown.
  3. Add the Chinese broccoli and cook for 2 to 3 minutes before adding the carrots, pepper, and green onions. Once the Chinese broccoli turns into a bright green, add the noodles and stir.
  4. Mix the soy sauce, sugar, and sesame oil in a small bowl, and pour into the noodles and vegetables. Cook for an additional 2 minutes.
  5. Sprinkle sesame seeds on top, and serve immediately.
Recipe Type: dinner, vegan, gluten-free

25 thoughts on “Vegetable Stir Fry Mung Bean Noodles

    1. Lisa Post author

      Thanks, Rebecca! I could be wrong, but they might sell them at Whole Foods! Otherwise, You’d have to go to an Asian supermarket.

    1. Lisa Post author

      Thanks, Whitney! Chinese broccoli (sometimes called Chinese kale too) is very similar to broccolini except the stalks are thicker and they have much more leaves. I’ve only seen them in farmers markets and Chinese supermarkets. You might find them labeled as gai lan, which is the Cantonese name for them.

  1. gorgeois

    This was the most delicious recipe ever, thank you so much!

    I used a few drops of stevia instead of the brown sugar, it tasted great.

    1. Lisa Post author

      Thank you so much for letting me know how it turned out for you, Gorgeois! And thank you for your kind words! That’s great that you modified the recipe to suit your taste.

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  6. Olivia

    Is it really just 4oz of noodles or 16oz (4 x 4 oz)? I just made it with 4 oz and it does not look like nearly enough for 4 servings.

  7. Anela

    Looks delicious! I love mung bean noodles! I make it as a soup, with bone broth, and seasonings. (Instead of ramen)

    Also just a quick tip, soy sauce has gluten. So you’d have to get a gluten free soy sauce, for this to be completely gluten free.🖒

  8. J Wilson

    This is a wonderful recipe. I made it with the regular broccoli that I had, really delicious! I’ll make it many times.

  9. Lynne P

    This sounds delicious! I think I’ll substitute honey for the brown sugar- I’ve done that with their recipes in the past and it tastes great. Any suggestions for a good protein to add to this?

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  11. Asmita. Lunkad

    Mung bean noodles are amazing healthwise , & taste great too. Have been using them since 4-5 years. Have a regular stock at home .Thx for sharing a healthy & colourful recipe.


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