15 Minute Vegetable Stir Fry Noodles Gathering Dreams
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This was fast to prepare and tasted great. The only issue for me was that it wasn’t saucy enough, but then again, I wasn’t particularly careful with my noodle quantity so the ratio was not as intended. Easily remedied with extra slashes of sesame oil and soy sauce on the finished dish! Reply Sara @ Gathering Dreams says September 18, 2022 Glad you liked these noodles, Carla!
Yes, adding an extra splash or two or soy sauce can solve that! Reply Charlotte says August 22, 2022
It was very tasty! I cooked exactly as the instructions stated except I didn’t add chilli flakes. I also put the grated ginger in with the sauce as it said that at the beginning, but then said to add grated ginger in with the vege. It tasted good either way. Reply Sara @ Gathering Dreams says August 24, 2022 Thanks, Charlotte! And well spotted about the ginger! I went a bit overboard and added it everywhere. I updated the instructions Reply Patty Z says August 4, 2022
This sauce was excellent!
I changed it up with soba noodles with spinach and mushrooms. My husband loved it even though it was a meatless meal. Reply Sara @ Gathering Dreams says August 6, 2022 So happy you loved this, Patty Reply
15-Minute Vegetable Stir Fry Noodles
Updated: November 3, 2022 DF V VG This article may contain links from our partners. We may receive a small commission if you make a purchase through a link. Please read our disclosure and how we make money. If you're looking for a quick and healthy dinner idea, this 15-minute vegetable stir fry noodles recipe is for you. Use your favorite noodles and colorful vegetables to create a full well-rounded meal that is perfect for busy weeknights and is packed full of nutrients and flavor. JUMP TO RECIPE A stir fry is a popular Asian dish that combines vegetables or protein with a sauce, typically made from soy sauce, rice vinegar, and sugar. You usually need to cook the ingredients over high heat until they are crispy or tender to bring out all of their flavors. One of the best parts about making a stir fry is that it can easily be customized using whatever you have on hand. You can use your favorite vegetables, including carrots, peppers, onions, and more! For this recipe, we've paired our favorite vegetables with hearty noodles to make it a full meal. Once we cook the vegetables, we add the noodles and sauce to marry everything together for a meal that is ready in just 15 minutes!FREE MEAL PLANNER
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Check your inbox to confirm your subscription to get your FREE pdf! This dish is great for meal prep because it can be made in big batches and used for lunch or dinner throughout the week.Ingredients You ll Need
For the stir fry sauce
Water: Helps thin out the sauce to evenly distribute the flavors.Soy sauce: Adds a salty umami flavor to the stir fry sauce that is classic in Asian cooking. For a gluten-free stir fry sauce, be sure to use tamari instead.Rice vinegar: Adds acidity and balances the homemade sauce.Maple syrup: Helps sweeten up the sauce using a natural sweetener. You can also use raw brown sugar or coconut sugar as a replacement.Grated ginger: Added to create a layer of natural spicy flavor that is warming and also helps with digestion.Chili flakes: Adds a spicy kick to the stir fry sauce. You can also use fresh red chili peppers or a tablespoon of sriracha sauce.For the noodles and vegetables
Uncooked noodles: You can use any type of Asian noodles you prefer: udon, egg noodles, ramen noodles, lo mein, or rice noodles. Whichever noodles you use, make sure you cook them according to the directions on their individual package.Sesame oil: Adds a layer of toasted sesame flavor throughout the dish, which is a staple flavor in Asian cooking.Garlic and green onion: Most stir fry recipes include fresh garlic and green or white onion. They infuse the dish with a classic flavor that pairs well with the stir-fry sauce.Fresh stir fry vegetables: Here's where you can get creative! For this recipe, we use thinly sliced carrots, bell pepper, mushrooms, and broccoli. You can use any vegetables you have on hand: bok choy, bean sprouts, snap peas, snow peas, or green beans. Make it a summer dinner with zucchini and green beans or a fall recipe with some butternut squash slices.Garnish: Top with crunchy sesame seeds and chopped green onion.How To Make
Assemble the stir fry sauce: Add all of the stir fry ingredients to a small bowl or jar. Whisk or shake until all of the ingredients are fully combined and emulsified. Set aside while preparing the remaining ingredients.Prepare the stir fry vegetables: Thoroughly wash all of your stir fry vegetables, then chop them into thin strips or pieces that are similar in size.Cook the vegetables: Add sesame oil to a large skillet or wok and heat over high heat until it becomes shiny and smooth. Add the garlic and green onions and sauté for about 30 seconds before adding the chopped vegetables. Sauté for 5 minutes, frequently stirring, until the vegetables become softened. Cook the noodles: While you're cooking the vegetables, soak your noodles of choice in hot water and cook according to the package directions.Stir fry the noodles: Add the drained noodles to the wok or skillet along with the cooked vegetables and pour in the stir fry sauce. Cook for 2-3 minutes, making sure to toss everything together to fully combine. Garnish and serve: Remove the noodles from the pan with tongs and add to noodle bowls or a large serving dish. Garnish with additional green onions or sesame seeds and serve while hot.How to Make Ahead and Store
To make ahead: Prepare the stir fry sauce and vegetables according to the recipe, but do not cook the noodles. Store in an airtight container in the fridge for up to 24 hours. When you're ready to eat, add cooked noodles and continue cooking according to instructions. How to store: Stir fry noodles can be stored in an airtight container in the fridge for 2-3 days. The vegetables will become softer over time. To reheat: You can reheat by adding the cooked noodles and vegetables into a skillet or wok over medium heat with a little bit of water to moisten. Heat through to your desired temperature. To freeze: Add cooked and cooled individual portions to freezer-safe containers and remove as much air as possible. Freeze for up to 2 months. Thaw in the fridge overnight before reheating and serving.Tips
Avoid burning: If needed, add a splash of water or vegetable broth while stir-frying the noodles to avoid burning. For darker noodles: If you like your noodles darker or more seasoned, add extra soy sauce while they are being cooked in the skillet. Same size vegetables: Make sure you chop the vegetables all roughly the same size to ensure they cook evenly and quickly. Extra protein: If you're looking for a more filling meal, add cooked tofu, tempeh, edamame, or chickpeas to the stir fry. Customize with your favorite flavors: This recipe is easily customizable to fit your tastes. Add in any of your favorite sauces or seasonings – like sriracha, hoisin sauce, oyster sauce, or additional sesame oil. I also love a dash of lime juice for extra acidity. Spice it up: Add a pinch of cayenne pepper, red chili flakes, or sriracha to the finished dish.Why I Love These Vegetable Stir Fry Noodles
They're suitable for a vegan and vegetarian lifestyle.Dinner is on the table in just 15 minutes.You can customize the dish by adding your favorite vegetables or noodles.This dish can be made in a large batch for meal prep.Other Asian Recipes You ll Love
Vegan Stir Fry Noodles with Crispy TofuGarlic Sesame NoodlesVegan Poke Bowl & Crispy TofuNori Chips (Nacho Style) And check out these 50+ Dinner Recipes for more inspiration! If you try this 15-minute vegetable stir fry noodles recipe, please leave a comment and a rating and let me know how much you liked it! Print Recipe 5 from 3 votes15-Minute Vegetable Stir Fry Noodles
If you're looking for a quick and healthy dinner idea, this 15-minute vegetable stir fry noodles recipe is for you. Use your favorite noodles and colorful vegetables to create a full well-rounded meal that is perfect for busy weeknights and is packed full of nutrients and flavor. Prep Time5 minsCook Time10 minsTotal Time15 mins Course: Main CourseCuisine: Asian Servings: 4 Calories: 332kcal Author: Sara @ Gathering DreamsIngredients
USMetricFor the sauce
⅓ cup water4 tablespoons soy sauce - Note 11 tablespoon rice vinegar1 tablespoon maple syrup - or raw brown sugar or coconut sugar1 teaspoon grated ginger - (or sub for 1/2 teaspoon dry ginger powder)½ teaspoon chili flakes - Note 2For the noodles
8-10 ounces uncooked noodles - you can use any type of noodles2 tablespoon sesame oil2 cloves garlic - minced2 green onions - thinly sliced2 carrots - thinly sliced1 red bell pepper - chopped2 cups mushrooms - sliced 2 cups broccoli - choppedFor serving
sesame seeds1 green onionInstructions
Mix all the sauce ingredients in a small bowl or a jar.Wash and chop the veggies into strips and similar size pieces.In a large pan or wok, heat 2 tablespoons of sesame oil over high heat. Add the minced garlic cloves and sliced green onions and cook for 30 seconds. Then add the chopped vegetables, and cook for 5 minutes, stirring frequently, until the veggies are softened. If needed, add a splash of water or vegetable broth to avoid burning.While the veggies are cooking, soak the noodles in hot water, following the packet directions, then drain.Add the cooked noodles and the sauce to the pan. Toss well for a couple of minutes. If you like your noodles darker or more seasoned, add extra soy sauce.Sprinkle the noodles with sesame seeds and green onion and serve.Notes
Note 1: If you like darker or more seasoned noodles, add extra soy sauce while they cook in the skillet. Note 2: Adjust to your preferred spiciness level. Note 3: Make sure you chop the vegetables all roughly the same size to ensure they cook evenly and quickly. How to Store: Cooked noodles and stir fry can be stored in an airtight container in the fridge for 2-3 days. Reheat in a skillet or wok over medium heat with a bit of water and more stir fry sauce to moisten. Heat through to your desired temperature. Add cooked and cooled individual portions to freezer-safe bags and remove as much air as possible. Freeze for up to 2 months. Thaw in the fridge overnight before reheating and serving. *Nutrition information is a rough estimate per serving.Nutrition
Calories: 332kcal Carbohydrates: 56g Protein: 11g Fat: 9g Saturated Fat: 1g Polyunsaturated Fat: 3g Monounsaturated Fat: 3g Sodium: 1225mg Potassium: 544mg Fiber: 5g Sugar: 8g Vitamin A: 6474IU Vitamin C: 84mg Calcium: 55mg Iron: 1mg Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!More Veggie Recipes
Vegan Tofu Poke Bowl
Vegan Stir-Fry Noodles With Crispy Tofu
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Your email address will not be published. Required fields are marked * This site uses Akismet to reduce spam. Learn how your comment data is processed. Carla says September 12, 2022This was fast to prepare and tasted great. The only issue for me was that it wasn’t saucy enough, but then again, I wasn’t particularly careful with my noodle quantity so the ratio was not as intended. Easily remedied with extra slashes of sesame oil and soy sauce on the finished dish! Reply Sara @ Gathering Dreams says September 18, 2022 Glad you liked these noodles, Carla!
Yes, adding an extra splash or two or soy sauce can solve that! Reply Charlotte says August 22, 2022
It was very tasty! I cooked exactly as the instructions stated except I didn’t add chilli flakes. I also put the grated ginger in with the sauce as it said that at the beginning, but then said to add grated ginger in with the vege. It tasted good either way. Reply Sara @ Gathering Dreams says August 24, 2022 Thanks, Charlotte! And well spotted about the ginger! I went a bit overboard and added it everywhere. I updated the instructions Reply Patty Z says August 4, 2022
This sauce was excellent!
I changed it up with soba noodles with spinach and mushrooms. My husband loved it even though it was a meatless meal. Reply Sara @ Gathering Dreams says August 6, 2022 So happy you loved this, Patty Reply