Vegetable Stir-Fry Noodles
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!
Servings 4
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 Facts
Vegetable Stir-Fry Noodles
Amount per Serving
Calories
330
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
5
%
Carbohydrates
60
g
20
%
Fiber
4
g
16
%
Sugar
12
g
13
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.