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.
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.