Stir-Fried Mung Bean Fettuccine with Vegetables

Stir-fried vegan organic bean noodles with a selection of vegetables seasoned with a delicate soy sauce

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


Onion, 1 large unit
cut into strips
Olive oil, 3 tablespoons
extra virgin, for frying
Garlic, 3 cloves
Red pepper, 1 medium unit
cut into strips
Yellow pepper, 1 medium unit
cut into strips
Carrot, 1 large unit
peeled and cut into sticks
Zucchini, 1 medium unit
cut into cubes
Frozen corn kernels, 1/2 cup
Celery, 2 stalks
without the leaves and thinly sliced
Coarse salt, 1/4 flat teaspoon
Black pepper, 1/2 flat teaspoon
coarsely ground
Gluten-free organic soy sauce, 2 tablespoons
Organic fettuccine mung bean noodle, 100 g


1. In a wide pan with a lid, fry the onion in olive oil for about 5 minutes.
2. Add the chopped garlic to the onion.
3. Add the rest of the vegetables to the pan, fry for 10 minutes with the lid closed and stir occasionally with a wooden spoon.
4. Add the spices and soy sauce to the vegetables and mix.
5. Cook the bean noodles in a pot with plenty of water. After a few minutes, when they begin to soften, strain and immediately add to the pan with the vegetables.
6. Mix everything together to blend flavors and serve hot.
7. Bon appetite (:

The spices in the recipe are according to personal taste. The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 268 cal 75 cal
Proteins 16 g 4 g
Carbohydrates 35 g 10 g
Fat 9 g 2 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Stir-Fried Mung Bean Fettuccine with Vegetables
Easy and tasty stir-fried
Stir-Fried Mung Bean Fettuccine with Vegetables