Description
This vibrant vegetable stir fry noodles recipe is quick, colorful, and packed with flavor. Made with fresh vegetables and savory sauce tossed with noodles, it’s a satisfying meatless meal that comes together in under 30 minutes.
Ingredients
Units
Scale
- :
- 8 oz stir fry noodles (lo mein, rice noodles, or soba)
- 1 tablespoon sesame oil (or any cooking oil)
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1/2 cup snow peas
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon chili flakes (optional)
- Chopped green onions and sesame seeds for garnish
Instructions
- :
- Cook noodles according to package instructions. Drain and set aside.
- In a large skillet or wok, heat sesame oil over medium-high heat.
- Add garlic and ginger; sauté for 30 seconds.
- Add all vegetables and stir-fry for 4–5 minutes until just tender-crisp.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, and chili flakes.
- Add cooked noodles to the skillet, pour sauce over, and toss everything to combine and heat through.
- Garnish with green onions and sesame seeds before serving.
Notes
- :
- Add tofu or tempeh for protein.
- Use gluten-free noodles and tamari for a gluten-free version.
- Customize with seasonal vegetables or frozen stir-fry mix.
Nutrition
- Calories: ~300
- Sugar: 6g
- Sodium: ~700mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
