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Fried Vegan Pumpkin Vermicelli


Fried Vegan Pumpkin Vermicelli
Fried Vegan Pumpkin Vermicelli


150 gm shredded pumpkin

100 gm julienne cabbage

100 gm fresh mustard greens cut into 2 inci

500 gm dry vermicelli  or Rice noodles

3 dried shiitake  mushroom soaked and shredded

2 slice of  ground ginger

2 tbsp Olive oil

3 bird’s red chilli -diced -for garnish

some toasted white sesame seeds for garnish


1 tsp black soy sauce

1 tbsp light soy sauce

1/2  tbsp of  mirin

1  1/2  tsp salt

2 dashed of white pepper

1 tsp veggie seasoning

300 ml water


Soak the rice noodles  in pure  water for 1/2 hour until is soft. Set aside in a colander to drain the excess water. Mixed all the seasonings and water together and set aside.

Heat up a wok and add in the oil .Stir fry diced  ginger  until aromatic or turn light brown then add in shredded mushroom stir-fry for few second.

Add in the mixed seasoning and water then follow by the rice noddles. Stir the rice noodles continuously to mixed well with the seasonings. Add fresh mustard greens continue to stir fry for 10 minutes or until noodles turn soft and water totally dry or no longer wet add  in the shredded pumpkin stir fry for just a few second to mixed well.

Dish out sprinkle with some toasted sesame seeds, bird’s red chilli and serve hot.

*Pls ..Remember do not soak the rice noodles in hot water !!

Once you have master the techniques of stir-fried rice noodles, you can fried with perfection :)*


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Copyright 2011 Veganlogy
Bernice Shak
Bernice Shak is a strict vegan for more than 18 years. I love to cook and share my recipes. My elder son, Joshua created this website for me as my birthday present for recipes sharing purpose. Meanwhile, my second son, ChenLin who loves photography, he helps me shoot all the amazing recipes photos. I am really enjoying this. Subscribe to Newsletter