Get the Recipe 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.
Ingredients
Stir Fry Sauce
- 1/2 cup soy sauce, low sodium recommended
- 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.
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
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