Easy Vegetable Stir Fry Noodles | Fork in the Kitchen

Easy Vegetable Stir Fry Noodles

  • Author: Becca
  • Prep Time: 15 mins (depending on noodles)
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4-6 servings 1x


An easy, weeknight dinner that’s better than takeout and full of fresh vegetables!



  • 8 oz. dry stir-fry rice noodles (1/2 package)
  • 3/4 cup vegetable stock
  • 1/2 cup soy sauce
  • 3 Tablespoons brown sugar
  • 3 Tablespoons rice vinegar
  • 1/2 teaspoon fish sauce (depending on taste)
  • 1/2 medium yellow onion, thinly sliced
  • 1 inch ginger, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 1 medium carrot, cut into matchsticks
  • 1 cup broccoli, cut into small florets
  • 8 ounces snap peas
  • 1/2 red pepper, cut into matchsticks
  • 1/2 cup cashews, roughly chopped
  • Sesame oil, drizzle
  • Lime, to garnish
  • Cilantro, to garnish


  1. Prepare noodles according to package directions for stir fry noodles. I use Taste of Thai noodles, which require soaking in warm water for 20-30 minutes.
  2. Whisk together vegetable stock, soy sauce, brown sugar, rice vinegar, and fish sauce. Set aside.
  3. 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, and red pepper. Cook for an additional 4-5 minutes. Add sauce and continue to cook for an additional minute.
  4. Add noodles and stir fry for 4-6 minutes. Stirring to incorporate sauce and vegetables. Meanwhile, over low heat, roast cashews until warm and fragrant. Toss in cashews and garnish with lime juice and fresh cilantro.

  • Category: Dinner
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