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Malaysian Stir Fried Noodles garnished with thinly sliced lemon and green onions
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Veggie Malaysian Stir Fry Noodles

A quick and easy stir fried noodle recipe that is sweet, savory and vegetarian-friendly!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: Malaysian
Servings: 4 servings
Calories: 647kcal



  • 3 tablespoons dark soy sauce
  • 2 tablespoons black bean sauce
  • 1 tablespoon hoisin sauce
  • 1 ½ tablespoons granulated sugar

Malaysian Noodles:

  • 12 oz package wide flat rice noodles dry
  • 4 tablespoons vegetable oil
  • 16 oz firm tofu cut into 1 inch cubes
  • 3 eggs beaten
  • 1 cup bean sprouts
  • ¼ cup (2 oz) red bell pepper julienned
  • ¼ cup (2 oz) yellow bell pepper julienned
  • salt to taste
  • pepper to taste
  • 1 green onion sliced
  • 1 teaspoon sesame oil


  • Soak the dried rice noodles in a large bowl with warm water for 30 minutes, then drain and set aside.
  • In a small bowl, combine all the sauce ingredients and set aside.
  • In a large pan over medium heat, oil and allow it to heat up.
  • Then add the tofu and fry until tofu is golden brown on all sides.
  • Push the tofu on the side and add the beaten egg.
  • Allow it to cook for 30 seconds before scrambling
  • Toss in rice noodles, bean sprouts, red and yellow bell peppers.
  • Stir fry for 3 minutes on high heat and keep stirring, about 5 minutes
  • Pour in the sauce mixture and stir to coat the noodles and the vegetables evenly.
  • Season with salt and pepper to taste.
  • Garnish with green onions and drizzle with sesame oil and serve hot.


Serving: 1g | Calories: 647kcal | Carbohydrates: 86g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1301mg | Potassium: 229mg | Fiber: 4g | Sugar: 9g | Vitamin A: 707IU | Vitamin C: 51mg | Calcium: 190mg | Iron: 3mg
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