Vegetable Stir-Fry Noodles

  • Recipe
  • Nutrition
  •  Notes

Vegetable Stir-Fry Noodles (Total Time25 minutes ----Servings4)


Vegetable Stir-Fry Noodles

Amount Per Serving

Calories 330Calories from Fat 45

%Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Carbohydrates 60g20%

Fiber 4g16%

Sugar 12g13%

Protein 12g24%

*Percent Daily Values are based on a 2000 calorie diet.


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.

The recipe serves 4. Nutrition facts are for one serving.

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!

Cuisine Asian, Chinese

Prep Time15 minutes

Cook Time10 minutes

Total Time25 minutes


Ingredients For The Pan:

8 oz (225 g) linguine 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 finely chopped

1 red bell pepper finely chopped

1 medium zucchini finely chopped

3/4 tsp onion powder

1/2 tsp smoked paprika

Salt and black pepper to taste

Green onion to garnish

Sesame seeds to garnish


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


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.