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Noodle stir fry in bowls.

Easy Vegetable Stir Fry Noodles

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.
5 from 1 vote
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Course: Dinner
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 533kcal
Author: Becca Mills

Equipment

Ingredients
 

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

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Calories: 533kcal | Carbohydrates: 102g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1941mg | Potassium: 432mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4300IU | Vitamin C: 95mg | Calcium: 75mg | Iron: 3mg

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

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