Mushroom Vegetable Noodles Recipe

Mushroom Vegetable Noodles Recipe

This Mushroom Vegetable Noodles Recipe is the right choice to make after the hectic schedule. And the secret is it is super easy to prepare too.
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 163kcal
Author Sujatha Muralidhar


  • 1 pocket Noodles
  • 3 cloves Garlic minced
  • 1/2 cup Mushrooms Sliced
  • 1 cup Cabbage shredded
  • 1 cup mixed pepper yellow, green capsicum
  • 2 tbsp Spring Onion chopped
  • 2 tbsp Cooking Oil


  • Wash and clean all the vegetables.
  • Chop them in lengthwise.
  • Cook noodles(preferably Hakka noodles) in boiling water 2-3 min till it half cooked. Drain hot water. And immediately pass it through running cold water, which stops from further cooking.
  • Heat oil in the pan, add chopped garlic saute for a minute. Followed by mushrooms and cook it till mushrooms become tender by stirring continuously.
  • Then add drained noodles following all the vegetables except spring onions.
  • Saute for 2-3 min, in high flame till noodles and the sliced vegetables get blended well. Use wooden ladles and handle the noodles gently, as it gets mushy with vigorous actions.
  • Serve mushroom noodles with hot chili sauce or tomato ketchup.


Calories: 163kcal | Carbohydrates: 8g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 284mg | Fiber: 2g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 75.7mg | Calcium: 30mg | Iron: 0.5mg