These stir fried noodles with vegetables are a 30-minute dinner made with staple ingredients you probably already have.
Whenever I tack the word “easiest” onto a recipe (see: easiest chickpea pasta, potato salad, broccoli soup), it means I’ve made a special effort to keep it as simple as possible. I’ve resisted the urge to add exotic ingredients, extra steps, and fancy garnishes. These “non-recipes”, as I like to think of them, are internet-ready versions of things I typically cook without thinking – techniques that have become second nature over the years.
These stir-fried noodles with vegetables are a 30-minute meal (OK, maybe 35, depending on your knife skills) made with pantry staples. They’re what I make when I’m craving lo mein or pad thai, but prefer to cook from scratch – ideal for those nights when I have very little brain power left but still wanna eat something healthy-ish. Let’s jump in!
What’s In These Vegan Stir Fry Noodles
These slippery, savory noodles have sauteed onions, peppers, carrots, and shiitake mushrooms (substitutions are welcome – see below). They’re seasoned with toasted sesame oil and soy sauce, and garnished with sesame seeds and scallions. The caramelized veggies lend a sweet note to the noodles, while the sesame oil and soy sauce round things out with nutty richness and salty-savoriness, respectively.
How to Make These Noodles
The vegetables: Start by thinly slicing the vegetables into somewhat similar shapes; this will help them better incorporate with the noodles later. Then cook them in a large skillet (or wok) over medium-high heat; be sure to brown them well, since this caramelization will create the foundational flavor for the noodles. This should take just under 10 minutes.
The noodles: Meanwhile, bring a pot of water to a boil for the noodles and cook them according to package directions. Drain and rinse them really well under running water to prevent them from sticking together.
The sauce: Next, make the stir fry sauce by combining fresh minced garlic and ginger with soy sauce and sesame oil.
Put it all together… Finally, when the vegetables are browned and the noodles are cooked and drained, combine everything in the skillet, along with the soy sauce mixture. Toss with tongs and adjust the seasonings, if needed. Sprinkle with scallions and sesame seeds before serving.
Ingredients + Substitutions
- Stir fry vegetables: Besides what’s used here, you can sub in roughly chopped broccoli or cauliflower, green beans, shelled edamame, thinly sliced celery, cremini mushrooms, snow peas, and/or zucchini.
- Noodles: These brown rice noodles are my go-to. You can also use lo mein, udon, vermicelli, or ramen noodles.
- Scallions: Feel free to sub with cilantro, basil, or skip them altogether.
Other favorite noodles…
- Creamy Peanut Miso Noodles with Mushrooms
- Soba Noodle Bowl with Tofu, Cucumbers and Peanuts
- Sick-Day Noodle Soup with Shiitakes, Kale and Tofu
- Creamy Veg Curry with Crispy Tofu and Sesame Noodles
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.
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Stir Fried Noodles with Vegetables
(2 votes, average: 4.00 out of 5)
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- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
These stir fried noodles with vegetables are a one-pan, 30-minute dinner. Made with simple ingredients you probably have right now!
Ingredients
- 2 tablespoons neutral oil, like avocado, organic canola, or refined coconut
- 1 small yellow onion, thinly sliced *(see note below for substitutions)
- 1 green bell pepper, thinly sliced
- 1 medium carrot, peeled and cut into matchsticks
- 4 ounces shiitake mushrooms, stemmed and sliced
- 2 medium garlic cloves, minced
- 1 tablespoon peeled and minced ginger
- 2 tablespoons soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 8 ounces rice noodles*
- Toasted sesame seeds or crushed peanuts, for serving
- Sliced scallions, for serving*
Instructions
- Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat. Add the onions, peppers, carrots, and mushrooms, and cook until they’re soft and brown around the edges, 6 to 8 minutes.
- Meanwhile, bring a large pot of water to a boil for the noodles.
- In a small bowl, combine 2 minced garlic cloves, 1 tablespoon minced ginger, 2 tablespoons soy sauce, and 1 tablespoon sesame oil. Set aside.
- Cook the noodles according to package directions in the boiling water. Drain and rinse well to wash off any remaining starch (this will keep the noodles from sticking together).
- Add the noodles to the skillet with the vegetables, along with the soy sauce mixture. Using tongs, gently mix everything until combined and cook for 1 minute more. Taste and adjust the seasonings, if needed.
- Garnish with sesame seeds and scallions before serving.
Notes
- Stir fry vegetables: Besides what’s used here, you can sub in roughly chopped broccoli or cauliflower, green beans, shelled edamame, thinly sliced celery, cremini mushrooms, snow peas, and/or zucchini.
- Besides rice noodles, you can use lo mein, udon, or ramen.
- Feel free to sub the scallions with cilantro or basil, or skip them altogether.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 312
Keywords: vegan, veggie, stir fry, noodles
