Asian Vegetable Stir‑Fry Noodles

Why You’ll Love Asian Vegetable Stir‑Fry Noodles Recipe

• It comes together in about 25 minutes — minimal prep and cook time.

• Packed with colorful vegetables and loads of flavor — the sauce is simple yet satisfying.

• Flexible: you can swap in whatever veggies or noodles you have on hand.

• Vegan and can be made gluten-free easily — a great option for different dietary needs.

• A homemade version of your favorite lo-mein or pan-fried noodle dish, but healthier and customizable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pan:
Noodles (225 g / 8 oz) — e.g., linguine or rice noodles
1 tbsp (sesame) oil
½ heaped tbsp fresh ginger, grated
3–4 garlic cloves, minced
200 g / 7 oz fresh mushrooms, chopped (or 25 g dried, rehydrated)
1 large carrot, sliced
1 red bell pepper, sliced
1 medium zucchini, sliced
¾ tsp onion powder
½ tsp smoked paprika
Salt and black pepper to taste
Green onion (scallions) for garnish
Sesame seeds for garnish

For the sauce:
⅔ cup (160 ml) vegetable broth or water
3–4 tbsp tamari or soy sauce (use tamari for gluten-free)
2 tbsp rice vinegar
2 tbsp maple syrup (or more to taste)
1 tbsp cornstarch
Pinch of red pepper flakes (optional)

Directions

1. Cook the noodles of your choice in salted water until al dente. Avoid overcooking.

2. While noodles are cooking, heat oil in a skillet or wok over medium heat. Add grated ginger and minced garlic; sauté for about 2 minutes, stirring frequently.

3. Add mushrooms, carrot, red bell pepper, zucchini, onion powder, smoked paprika, salt, and pepper. Sauté for about 5 minutes until vegetables are softened. Add a splash of water or broth if needed.

4. In a bowl or jar, whisk together sauce ingredients: broth or water, tamari or soy sauce, rice vinegar, maple syrup, cornstarch, and red pepper flakes.

5. Pour sauce into the pan with sautéed vegetables. Simmer for about 1 minute until the sauce thickens slightly.

6. Drain the noodles and add them to the pan. Toss everything together and cook for another 1–2 minutes. Adjust seasoning if needed. Optional: stir in a spoonful or two of peanut butter for a creamier texture.

7. Garnish with chopped green onion and sesame seeds. Serve immediately.

Servings and timing

Serves: 4 people
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Swap in different noodles: rice noodles, udon, buckwheat, linguine, or spaghetti.

• Change up the veggies: add broccoli, snow peas, bok choy, cabbage, spinach, edamame, baby corn, or eggplant.

• Add protein: stir in tofu, tempeh, or legumes like chickpeas.

• Make it low-carb: use zucchini or butternut squash noodles.

• Add heat: increase red pepper flakes or finish with chili sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2–3 days.

To reheat:

• Stovetop: Reheat in a skillet with a splash of water or broth until warmed through.

• Microwave: Place in a microwave-safe dish, add a little water or broth, and heat in 30-second increments until hot.

Freezing is not recommended due to potential texture changes in the noodles and vegetables.

FAQs

1. Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce works perfectly unless you’re following a gluten-free diet, in which case tamari is a better choice.

2. What kind of noodles work best?

You can use rice noodles, udon, buckwheat, linguine, or even spaghetti. The most important part is cooking them al dente so they don’t turn mushy when mixed with the sauce.

3. How can I make this dish spicier?

Increase the amount of red pepper flakes or add chili sauce when serving. You can also sauté fresh chopped chilies with the garlic and ginger.

4. Is this recipe vegan?

Yes, the entire recipe is vegan. It uses plant-based ingredients and contains no animal products.

5. How can I make it gluten-free?

Use tamari instead of soy sauce and ensure your noodles are certified gluten-free, such as rice noodles or gluten-free pasta.

6. Can I prep any part ahead of time?

Yes. Chop all the vegetables and prepare the sauce in advance to save time. Cook the noodles fresh for the best texture.

7. What if I only have frozen vegetables?

Frozen vegetables can be used instead of fresh. Add them directly to the pan and sauté a bit longer until cooked through.

8. How do I avoid soggy noodles?

Cook noodles just until al dente and don’t overmix them in the pan. Drain well before combining with the sauce and veggies.

9. Can I add meat or seafood?

If you’re not vegan, cooked chicken, shrimp, or beef strips can be added. Cook them separately and stir in at the end.

10. What goes well with this dish?

Serve with spring rolls, steamed dumplings, or a fresh salad with Asian-style dressing for a full meal.

Conclusion

This Asian Vegetable Stir-Fry Noodles recipe is the perfect blend of simplicity and flavor. It’s quick to make, endlessly adaptable, and fits various dietary needs without sacrificing taste. Whether you’re cooking for yourself or a group, this stir-fry is a reliable, healthy alternative to takeout that will satisfy every time.

Asian Vegetable Stir‑Fry Noodles

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This Asian vegetable stir-fry with noodles is a quick and easy vegan dish packed with colorful vegetables and flavorful sauce. It’s perfect for a healthy weeknight dinner or meal prep.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian
• Diet: Vegan

Ingredients

• 7 oz (200 g) noodles of choice (e.g. rice noodles, soba noodles, etc.)
• 1 tbsp oil (e.g. sesame or avocado oil)
• 3 garlic cloves, minced
• 1 inch (2.5 cm) fresh ginger, minced
• 1 medium carrot, julienned
• 1 bell pepper, sliced
• 1 small zucchini, julienned
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup snow peas
• 2 green onions, chopped
• Sesame seeds for garnish (optional)
• Fresh cilantro for garnish (optional)
• Sauce:
• 3 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp maple syrup
• 1 tbsp rice vinegar or lime juice
• 1 tsp toasted sesame oil
• 1 tsp cornstarch or arrowroot flour (optional, for thickening)
• 2–3 tbsp water (to dilute the sauce if needed)

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Instructions

1. Cook noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together all sauce ingredients and set aside.
3. Heat oil in a large skillet or wok over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
4. Add carrots, bell pepper, zucchini, cabbage, and snow peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
5. Add the cooked noodles and sauce to the pan. Toss everything together and stir-fry for another 2-3 minutes until well combined and heated through.
6. Garnish with chopped green onions, sesame seeds, and fresh cilantro if desired. Serve immediately.

Notes

• You can use any noodles of choice – gluten-free options work well.
• Feel free to customize the vegetables based on what you have.
• To make it spicy, add red pepper flakes or a splash of sriracha.
• Leftovers store well in the fridge for 2-3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 370
• Sugar: 6 g
• Sodium: 920 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 5 g
• Protein: 10 g
• Cholesterol: 0 mg