Making vegetable stir fry noodles is so easy! They’re ready in under 30 minutes for the perfect weeknight dinner. They’re made with a homemade stir fry sauce, are vegetarian and vegan, and are completely customizable.
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).
- Garlic + Ginger
- 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
WHAT NOODLES ARE BEST 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.
WHAT OTHER VEGETABLES CAN I USE?
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
- Green Beans
- Shredded Cabbage
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.
- 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!
- 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.
- 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.
- 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.
- 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 & 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
If you use tamari in place of the soy sauce, and you are using rice noodles, yes you can make this gluten-free. Be sure to check the labels on all the ingredients to be sure!
Yes, add in some chili garlic paste, Sriracha sauce, or red pepper flakes to make this spicy.
Yes, just go ahead and use the entire 16 ounces. You may want to add a little more soy sauce, but I would see how saucy it is once it’s all simmering together and adjust to your preferences then.
Easy Vegetable Stir Fry Noodles
Stir Fry Sauce
- 1/2 cup soy sauce
- 1/2 cup vegetable stock or water
- 1 teaspoon sesame oil
- 1/2 Tablespoon rice vinegar
- 2 cloves garlic, minced
- 1-2 teaspoons grated ginger
- 1 Tablespoon sugar or honey, up to 2 Tablespoons, to taste
- 1 Tablespoon corn starch
- Red pepper flakes, optional
Stir Fry Noodles
- 14 ounces dry stir-fry rice noodles
- 2 Tablespoons neutral oil
- 1/2 medium yellow onion, thinly sliced
- 1 inch fresh ginger, finely chopped or grated
- 2 garlic cloves, thinly sliced or minced
- 1 medium carrot, cut into matchsticks or bite-sized pieces
- 1 cup broccoli, cut into small florets
- 8 ounces snap peas or snow peas
- 1 red bell pepper, thinly sliced or bite-sized pieces
- 1/2 cup cashews, roughly chopped
- Cilantro, to garnish, optional
- Green onions, to garnish, optional
- Whisk together the sauce ingredients (or shake in a jar) and set aside.
- Prepare noodles according to package directions for stir fry noodles; this will vary depending on the brand. Taste of Thai noodles usually requires soaking in warm water for 20-30 minutes, whereas Thai Kitchen noodles require boiling for 4 minutes. Par-cook them before making the stir fry, as they will finish cooking in the sauce.
- Heat 2 Tablespoons oil over medium heat in a large dutch oven or stock pan. Add onion, garlic, and ginger, cook for 2-3 minutes. Add carrots, broccoli, snap peas, cooking for 3-4 minutes. Then, add the red bell pepper for 1-2 minutes.
- Add the sauce and bring to a simmer, then stir in the prepared noodles until fully combined. Cook for 2-3 minutes, tossing occasionally until the noodles are fully cooked and the sauce has thickened.
- Garnish with cashews, cilantro, green onion, and a lime wedge as desired.
- Original Sauce: this post was updated 1/2022 using stir fry sauce to make this recipe vegetarian; the original sauce used the following ingredients, and can absolutely still be used if desired:
- 3/4 cup vegetable stock
- 1/2 cup soy sauce
- 3 TBSP brown sugar
- 3 TBSP rice vinegar
- 1/2 teaspoon fish sauce, or to taste
- 1 TBSP corn starch, optional
- Roasted Cashews: toast the cashews in a dry skillet over medium-low heat, tossing frequently, until warmed through.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.