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Meatless Monday - Malaysian Fried Rice Noodles

Dishes made from pasta or rice tend to be great comfort food. As the weather gets colder and the sunlight dwindles we tend to seek more comfort foods which makes this a great recipe for this time of the year, however, you may want to bookmark it because it’s quick, easy, and delicious all year long.

I used Vietnamese Brown Rice Noodles by Happy Pho that I found on a trip to Whole Foods. I’m sure any rice noodles would work. If you’re not trying to avoid gluten you’ll still find these noodles delicious or you could simply use any long flat noodle you have on hand.

Malaysian Fried Rice Noodles by Future Relics Gallery
Malaysian Fried Rice Noodles


1 (15oz) brown rice noodles
5 garlic cloves, finely minced
2-3 small shallots, finely sliced
1 green onion (white part), thinly sliced
1 large handful (about 4 – 5 oz) mung bean sprouts
1 large handful shiitake or wild mushrooms
1 tbs light soy sauce
1 tbs oyster sauce
2 tbs thick caramel sauce (for color)
Pinch of salt & white pepper or to taste
Pinch of sugar
1 green onion (green part), thinly sliced


Separate Noodles: In a large bowl, add warm water and place the rice noodles in it. This is to help the noodles separate easily. After 5-10 minutes, with the noodles still in the water, gently press the noodles to separate them.

Fry Noodles: Over medium high heat, fry the shallots and green onions. Once it turns light brown, add the garlic. Once they turn brown and become fragrant, add the mushrooms. Fry for 30 seconds and add the noodles.

5. Add the soy sauce, oyster sauce, thick caramel sauce, salt, white pepper and sugar. Stir to combine well. Add the bean sprouts and stir again. Taste and adjust seasoning if needed. Once bean sprouts have wilted a little and are cooked, dish out and top noodles with green onion. Serve with sliced red chilies if you want some heat.

Check out the gallery page - Future Relics Gallery by Lori Buff


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