Vegetable Stir Fry Noodles

Short Description

Vegetable Stir Fry Noodles is a quick, colorful, and delicious dish made with tender noodles, crisp vegetables, and a savory stir-fry sauce. It’s a perfect balance of taste and nutrition, ideal for a satisfying weeknight meal.

Why You’ll Love This Recipe

• Quick and simple to prepare in under 30 minutes
• Easily customizable with your favorite vegetables and proteins
• A wholesome, plant-based meal option
• Full of flavor with a rich, savory sauce
• Great for meal prep and leftovers

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Noodles (lo mein, soba, or rice noodles work well)
• Sesame oil
• Garlic, minced
• Fresh ginger, grated
• Carrots, julienned
• Red bell pepper, thinly sliced
• Green beans or snap peas
• Cabbage or bok choy, shredded
• Green onions, chopped
• Sesame seeds (optional, for garnish)

For the Sauce:

• Soy sauce (low sodium preferred)
• Hoisin sauce
• Rice vinegar
• Chili garlic sauce or Sriracha
• Crushed red pepper flakes (optional)

Directions

1. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, chili garlic sauce, and red pepper flakes. Set aside.
2. Cook noodles according to the package instructions. Drain and set aside.
3. In a large skillet or wok, heat sesame oil over medium-high heat. Add carrots, green beans, and bell pepper. Stir-fry for 3–4 minutes.
4. Add garlic, ginger, and cabbage to the skillet. Cook for another 2 minutes, stirring frequently.
5. Add cooked noodles and pour the sauce over the mixture. Toss everything together until the noodles are evenly coated and heated through.
6. Garnish with green onions and sesame seeds before serving.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Add tofu, tempeh, or chicken for extra protein
• Use rice noodles for a gluten-free version
• Substitute other vegetables like broccoli, mushrooms, or zucchini
• Add a spoonful of peanut butter to the sauce for a Thai-inspired twist
• Make it spicier with extra chili garlic sauce or fresh chopped chilies

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat with a splash of water or oil. Alternatively, microwave in a covered dish until warmed through.

FAQs

What type of noodles should I use?

You can use lo mein, soba, ramen, or rice noodles. Choose based on your preference or dietary needs.

Can I add protein to this dish?

Yes, you can add tofu, tempeh, or pre-cooked meats like chicken or shrimp to make it more filling.

Is this dish vegan?

Yes, if you use vegan hoisin and soy sauce, the dish is completely plant-based.

How can I make this gluten-free?

Use gluten-free noodles and substitute tamari or coconut aminos for soy sauce.

Can I make this ahead of time?

Yes, prep the vegetables and sauce in advance. Cook and combine everything just before serving for best texture.

How long will leftovers last?

Leftovers can be stored in the fridge for up to 3 days.

Can I freeze this dish?

Freezing is not recommended as the texture of the noodles and vegetables may become mushy when thawed.

What vegetables can I use?

You can use any combination such as broccoli, snap peas, zucchini, or mushrooms.

How do I prevent the noodles from sticking?

Rinse noodles with cold water after cooking and toss with a small amount of oil.

Can I make the sauce less spicy?

Yes, simply reduce or omit the chili garlic sauce and red pepper flakes.

Conclusion

Vegetable Stir Fry Noodles is a delicious, wholesome dish perfect for any occasion. It’s easy to customize, quick to prepare, and full of fresh flavors. Whether you’re cooking for a busy weeknight or meal prepping for the days ahead, this stir fry will become a favorite go-to recipe.

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