Easy Vegetable Stir Fry Noodles

Gather round, my friend. We’ve got another favorite vegetarian dinner recipe that’s easy, quick to make, and completely customizable – yes, it’s one of those clean-out-the-veggie-drawer kinds of magic meals.

It’s another made with homemade stir fry sauce, that can easily be meal-prepped to make weeknight dinners even faster. That’s what I call a winning recipe… what do you think?! Let’s get to cookin’!

Stir Fry Noodle Ingredients

As with most vegetable stir fry recipes, you can mix and match the vegetables. Use up what you have on hand – half of that bell pepper and the random carrots left in the crisper drawer? They have a home here.

The point is, don’t feel pressure to have the exact veggies, because what you have, love, and want to use is absolutely perfect. I’ll include some other favorite veggie options, too. 

• Stir Fry Sauce – check out the notes in the recipe card for the sauce mixture I used when the recipe was first published back in 2017. It’s still a very viable, delicious option, I’ve just updated it with my stir fry sauce to make this recipe vegetarian and vegan (the original one used fish sauce). 
• Vegetables
  • Onion
  • Garlic + Ginger
  • Broccoli
  • Carrots
  • Snap peas – or snow peas
  • Bell Pepper
• Cashews or peanuts to garnish – they add a wonderful crunch!
• Lime – as desired for a final garnish.
• Cilantro – a bright, fresh garnish.
• Scallions/Green Onion

The Best Noodles for Stir Fry

I like to use stir fry rice noodles in this recipe; they’re similar to the shape of fettuccine, with a wonderful chew that is hearty and holds up with the vegetables.

That being said, you can absolutely change it up depending on what you have. You’ll just need to be sure to read the package directions for cooking and adjust as needed (which is also the case with rice noodles). 

You can use ramen or Chinese noodles for a lighter texture, or soba noodles for a heartier, more substantial noodle with a mild earthy flavor.  

Other Vegetable Suggestions

As I mentioned, you can mix and match with what you have on hand or love. Here are a few additions or substitutions that would work, too:

• Bok Choy (add these more delicate veggies at the end of cook time)
• Water Chestnuts
• Baby Corn
• Mushrooms
• Edamame
• Green Beans
• Shredded Cabbage

Additional Protein Options

If you’re looking to add more protein to this recipe, you have quite a few options, depending on your dietary preferences.

• Tofu: bake, fry, or cook the tofu with the veggies for a plant-based protein option.
• Chickpeas: add in a can of chickpeas – texture and protein in one!
• Egg: scramble an egg before making the noodle stir fry and add it back in at the end – or fry up an egg and add it on top of the stir fry to enjoy.
• Shrimp: if you enjoy seafood, pan-fry some shrimp, remove from the pan, make the veggie stir fry, then add them back in at the end.
• Chicken: shredded or diced chicken would be one option for those who are not vegetarian or vegan.

How to Make Stir Fry Noodles

To make this recipe move super quickly, first mix together the stir fry sauce and prep the veggies, cutting what you need to into bite-sized pieces.

Also, be sure to check the package directions for your rice noodles (or the noodles you choose to use). You may need to soak them in water or boil them in preparation. 

The noodles I use need to boil for several minutes, which keeps this recipe under 30 minutes. 

1. Boil the noodles to just under al dente, where they are still slightly firm so that they can finish cooking with the stir fry vegetables and sauce. Now, let’s get to stir-frying!
2. Use a wok or a large skillet to heat a little bit of oil; then add the aromatics to begin releasing their flavor. Onion, garlic, and ginger go in first, giving the onion time to caramelize.
3. Add in the heartier vegetables that will require more cooking time: carrots, broccoli, snap peas, and red bell pepper. Note, if you are using snow peas, they are thinner and can be added with the sauce.
4. Next, add in the sauce and let it simmer for a minute so it starts to thicken. Then in go the par-boiled noodles, where they will stir fry for a few minutes until they are cooked through, al dente. 
5. Garnish with roasted cashews, cilantro, green onions, and a squeeze of lime. Then, dig in and enjoy!

Make it for Meal Prep

Make these vegetarian stir-fry noodles even quicker by prepping the sauce and ingredients ahead of time. Make the sauce in a mason jar, shake it to combine, and store, covered, in the fridge. Then, when you’re ready to use it, all you need to do is give it another good shake.

Then, prepare all the vegetables, and store them in airtight containers in the fridge until you’re ready to make the recipe. When it’s time to cook, this recipe will be a breeze!

Storage and Reheating

Store any leftovers in an airtight container in the fridge for up to 4 days. Similar to pasta, the noodles will continue to absorb the liquid, so you may want to add a splash of soy sauce or vegetable stock before reheating.

Reheat in the microwave or on the stovetop until heated through. 

FREQUENTLY ASKED QUESTIONS

More Stir Fry Recipes to Try

• Mixed Vegetable Stir Fry
• Bok Choy Stir Fry
• Vegetable Stir Fry Noodles
• Quick Lo Mein
• Cabbage Stir Fry

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!