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Karma Waters Recipe

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Stir Fried Noodles & Vegetables

Stir Fried Noodles & Vegetables

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2 People

Stir Fried Noodles & Vegetables


  • 100g eggless yellow noodles
  • 1⁄2 onion, 1 carrot
  • 2 leaves Chinese Pak Choi/ Cabbage
  • 5 pieces straw mushroom, 5 pieces shitake mushroom
  • 3 pieces wood ear mushroom
  • 3 TBSP vegetables/ olive oil
  • 4 cloves garlic
  • Half cup coconut milk
  • 1 tsp salt
  • 2 tsp vegetable stock
  • 1⁄2 tsp black pepper powder
  • soy sauce


  1. Soak the noodles in hot water for 5 minutes, drain it and dry it aside
  2. Chop the garlic. Cut onion in half size; the first half cut into small pieces (2m x 2cm), set aside. The other half chop finely then place in the blender
  3. Slice 1/3 of the carrot, set aside. The other 2/3 of carrot chop in small pieces and place them in the blender together with chopped onion, then add coconut milk and blend it until smooth. This mixture we call “vegan egg”
  4. Cut carrot, Chinese cabbage and mushrooms into small pieces.
    Cooking method:
  1. Heat the wok with oil, stir-fry chopped garlic. Put in onion, carrot, cabbage and mushrooms then stir well. Add all spices and keep stir-frying for 5 minutes until all the ingredients are well absorbed. Add noodles and mix them well. Finally pour the "vegan egg" on top the noodles and cook for 5 more minutes. Add soy sauce and/or vegetables stock to taste. Cook until ready
  2. Place stir fried noodles on the plate and garnish coriander on top to serve.