These 25-minute vegetable stir-fry noodles are simple, and packed with flavor for a quick weeknight meal! Customize the ingredients with whatever you have available, and you have a meal that will never get boring. Plus, this Asian noodle recipe is meat-free, refined sugar-free, vegan, and can be made gluten-free!
Quick And Flavorful Asian Pan-Fried Noodles
When you’re staring at a fridge full of vegetables but want a quick and simple meal then vegetable stir-fry noodles is the dish for you. It requires just two pans (or one depending on the noodles you use), no fancy or difficult-to-find ingredients, and it’s far healthier than takeout versions.
I love vegan Lo Mein take-out as much as probably everyone else. Unfortunately, it’s not exactly the healthiest option and is usually packed with oil and sometimes even the controversial MSG. When making this dish at home, you get to make an Asian noodle stir-fry at a fraction of the cost, with far healthier ingredients, and still maintain flavor!
This is the ultimate ‘everything-but-the-kitchen-sink’ type of dish that I love to make when I know I have various ‘leftover’ veggies in the fridge/ on the counter desperately needing to be used. This recipe contains some of my favorite additions and veggies I usually always have in my kitchen. Feel free to mix it up with whatever you have available, though.
There are just three elements to this dish too: The noodles, the sauce, and the veggies! All of which can be customized. Though the simple sauce is my ultimate go-to for vegan stir-fry noodles with a simple combination of vegetable broth, tamari, rice vinegar, maple syrup, and cornstarch (with optional red pepper flakes for spice!)
Adjust the heat levels, sweetness, vegetables, add protein, remove the gluten… Honestly, the sky is the limit and it’s so much easier to customize that vegan Lo Mein take-out!
The Ingredients & Extras
The Noodles: Use your favorite noodles (regular, gluten-free, or grain-free). For example, rice noodles, ramen noodles, ribbon noodles, udon noodles, buckwheat, linguine, and even spaghetti!
Yupp – even your favorite Italian noodles like spaghetti work for this vegan Asian noodles’ recipe. I use linguine or rice noodles most of the time and love the results! You can also check out your local Asian store for tons of different noodle options.
The Vegetables: This dish is great for using leftover veg and tons of different ones at that. I used mushrooms, carrot, red pepper, and zucchini. Some options include:
– Beansprouts
– Mangetout/ Snow peas
– Spinach/ kale
– Bok Choy
– Onion
– Cabbage
– Edamame
– Baby Corn
– Eggplant
The Protein: For added protein, you can add tofu – like this Teriyaki Tofu recipe, or your favorite meat-alternative. You can also add legumes like beans/chickpeas.
Other Additions: You could also add nuts. I love toasted cashews with my noodle dishes. Other options include almonds or peanuts.
Read the recipe notes section for even more ingredient alternatives and additions to these pan-fried noodles.
Vegetable Stir-Fry Noodles Step-By-Step
Step One: First, cook your noodles of choice in salted water until al dente. Please be careful not to overcook them!
Step Two: Meanwhile, heat oil in a skillet/wok and sauté the ginger and garlic over medium heat for around two minutes, stirring frequently.
Step Three: Add the mushrooms, carrot, red pepper, zucchini (or veg of choice), plus the spices, and sauté for around 5 minutes, stirring frequently, until veggies have softened. You can add a splash of water/ veggie broth to avoid any burning.
Step Four: To prepare the sauce, add all the sauce ingredients (broth, tamari, rice vinegar, maple syrup, cornstarch, and optional red pepper flakes) to a bowl and stir well. Alternatively, add all the ingredients to a mason jar (with a lid) and shake well.
Step Five: Pour the sauce into the pan and bring the mixture to a simmer. Allow simmering for about 1 minute.
Step Six: Add the drained noodles and toss to combine. Cook for a further 1-2 minutes. Taste it and adjust seasonings by adding more salt/pepper/tamari/sweetener, etc. if needed. Do you want your Asian noodles creamier? Add some peanut butter!
Step Seven: Garnish with green onions (scallions) and sesame seeds. Serve as a main or side, alongside the protein or ‘main’ element of your choice serve!
For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.
Storing Instructions
Keep any leftovers in an airtight container in the fridge for 2-3 days. You can eat the leftovers cold or reheat them on the stove-top or in a microwave.
I haven’t tried freezing leftovers since it’s such a quick dish to prepare, though freezing may affect the texture of certain vegetables and also the noodles.
Useful Recipe Notes
- For extra heat: You can drizzle the finished pan-fried noodles with some chili sauce or even add some chili paste to the pan when sauteing.
- For a low-carb version: You can use butternut squash or zucchini noodles. However, I like the combination of vegetables, carbs, and optional protein for a more satisfying dish.
- For an even quicker dish: You can use pre-cooked noodles and even pre-cooked veggies or a freezer-pack of ‘stir-fry veg’.
- Use the oil of your choice. However, sesame oil is great for adding lots of flavor.
- For a slightly different sauce, you may like this Chinese Garlic Stir-Fry Sauce. Want a sweeter sauce? Then try this sweet and sour Hoisin Sauce.
- Feel free to use arrowroot flour or tapioca starch in place of the cornstarch for the sauce.
- You can use brown rice syrup, agave syrup, or even granulated sugar in place of the maple syrup.
- For even more depth of flavor, use a combination of light and dark soy sauce. The dark soy sauce really adds extra umami to the sauce. Use tamari for a gluten-free option or coconut aminos for a soy-free option.
Related Vegan Asian Recipes
- GARLIC BROCCOLI STIR FRY WITH CHICKPEAS
- KUNG PAO CAULIFLOWER RECIPE (SPICY CHINESE STIR-FRY)
- STICKY TERIYAKI TOFU WITH SWEET AND SOUR SAUCE
- THE BEST PEANUT BUTTER NOODLES
- CREAMY VEGAN RAMEN RECIPE WITH VEGETABLES
- THAI COCONUT CURRY SOUP
If you give this vegetable stir-fry noodles recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
Vegetable Stir-Fry Noodles
Ingredients
For The Pan:
- 8 oz (225 g) noodles e.g. linguine or rice noodles (see notes)
- 1 tbsp (sesame) oil
- 1/2 heaped tbsp fresh ginger grated
- 3-4 garlic cloves minced
- 7 oz (200 g) fresh mushrooms chopped or 25 g dried (rehydrated in water)
- 1 large carrot sliced
- 1 red bell pepper sliced
- 1 medium zucchini sliced
- 3/4 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Green onion to garnish
- Sesame seeds to garnish
Sauce:
- 2/3 cup (160 ml) vegetable broth or water
- 3-4 tbsp tamari or soy sauce, (GF) or coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp maple syrup or more to taste
- 1 tbsp cornstarch
- 1 pinch of red pepper flakes optional
Instructions
- Watch the video in the post for easy visual instructions.Cook noodles of choice (see notes) in salted water until al dente (do not overcook them).
- Meanwhile, heat oil in a skillet or wok and sauté ginger and garlic over medium heat for about 2 minutes, stirring frequently. Add mushrooms, carrot, red pepper, zucchini, and spices and sauté for about 5 minutes or until the veggies are softened, stirring frequently. You can add a splash of water or veggie broth to avoid burning.
- To make the sauce, simply add all sauce ingredients (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes) to a medium bowl and stir with a whisk. Alternatively, add the sauce ingredients to a mason jar (with a lid) and shake it.
- Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.
- Add the drained noodles and toss to combine. Cook for a further 1-2 minutes, taste it and adjust seasonings by adding more salt/pepper/tamari/sweetener, etc. if needed. If you like it creamier, add a few spoons of peanut butter!
- Garnish with green onions (scallions) and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.
Notes
Video Of The Recipe
- Noodles: Use your favorite noodles (regular, gluten-free, or grain-free). Some examples are rice noodles, ramen noodles, udon noodles, buckwheat noodles, linguine, spaghetti, etc.
- Veggies: Feel free to use different veggies. You could also add cabbage, broccoli, snow peas, etc.
- Protein: You can also add tofu for additional protein. Check out my Teriyaki Tofu Recipe for instructions.
- Check out the step-by-step photos and recipe tips in the blog post.
- The recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
I was legit blown away. My oldest son is a vegetarian and I’m gluten-free so I’m always on the lookout for veggie dishes that will work for the whole family. This one was a hit for everyone. I used rice noodles, added water chestnuts, snow peas, and green bell peppers (didn’t have red) – a new one for the regular rotation.
Thank you for the wonderful recipe!
Aww, so glad you all liked the stir-fry! 🙂