Vegetable Stir Fry Noodles

These Vegetable Stir Fry Noodles are tossed in a deliciously flavorful sauce and ready in just 25 minutes! Vegetarian + Vegan

Vegetable Stir Fry Noodles

It’s been a hot minute since I’ve shared a new recipe on here. I didn’t intend on taking such a break but this time of year tends to be bonkers.

My weeks have been a blur of cookie baking, holiday traditions, and family time, which is a nice change of pace for sure, but it’s time to get back to this little blog of mine!

Since I haven’t done many recipe photo shoots and edits, I’ve been using this time to test new recipes for the site out on my family.

These vegetarian stir fry noodles were a huge hit!

Stir Fry Noodles with Veggies

Clean out the crisper!

One of the most glorious parts of this recipe is that you can use up all the little bits and pieces of veggies lurking in your crisper and freezer drawers.

The most recent time I’ve made it, I was able to use up a few stray Brussels sprouts, half a bag of fresh green beans, the last few carrots, and the remaining half of a bell pepper I used the night before.

I felt crazy accomplished using everything up and hello color and flavor explosion! It was a delicious combo!

What veggies go with stir fry?

There are SO MANY tasty vegetable options for stir fry and noodle bowls! Mix and match your favorites from the list below.

  • onion or scallions
  • bell pepper
  • carrots
  • broccoli
  • mushrooms
  • snow peas or snap peas
  • cabbage or shredded brussels sprouts
  • asparagus
  • green beans
  • edamame
  • bean sprouts
  • peas

As written this, this recipe is both vegan and vegetarian friendly. You could even add a protein source like tofu.

If you’re looking for a T-Rex option, you could add chicken, steak, or shrimp to the mix. This recipe is super customizable so have fun with it!

Vegetarian Stir Fry with Ramen Noodles

Vegetable Stir Fry Noodles

This delish dish is ready in just 25 minutes and the leftover noodles and veggies were awesome the next day!

Looking for a fun condiment to pair with this? A drizzle of my Chili Garlic Oil would be amazing on this stir fry!

Vegetable Stir Fry Noodles
5 from 3 votes

Vegetable Stir Fry Noodles

These Vegetable Stir Fry Noodles are tossed in a deliciously flavorful sauce and ready in just 25 minutes! Vegetarian + Vegan

Course Main Dish
Cuisine Vegan, Vegetarian
Keyword Stir Fry Noodles, Vegetarian Stir Fry
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 248 kcal
Author Jenn Laughlin – Peas and Crayons


  • 4-5 oz noodles (ramen, soba, or lo mein noodles)
  • 1 TBSP sesame oil
  • 2 cloves garlic (peeled and minced)
  • ½ tsp freshly grated ginger or 1 tsp ginger paste
  • 2 cups chopped fresh green beans
  • 1 cup sliced red bell pepper
  • 1 cup shredded cabbage or brussels sprouts
  • ¼-½ cup shredded carrots
  • ¼ cup thinly sliced green onions
  • 1 TBSP toasted sesame seeds to garnish (optional)



  1. Measure and prep veggies.

  2. Whisk together sauce ingredients in a small bowl and set aside. The chili garlic sauce and red pepper flakes will determine the spiciness. If you'd like the sauce less spicy, add less of each then adjust to taste later by adding more if desired.

  3. Cook noodles according to package directions as they will vary by type. My ramen-style soba noodles were ready in 3 minutes. Once tender, drain noodles and set aside.

  4. Heat sesame oil (or olive/avocado oil if preferred) in a large skillet or wok over medium high heat. Add bell pepper, carrot, and green beans. Cook, stirring frequently until tender.

  5. Next add cabbage, garlic, and ginger and cook for an additonal minute or two until the cabbage is wilted and the garlic is fragrant.

  6. Stir in sauce and noodles and cook, stirring frequently, for a few minutes until your noodles are hot and saucy!

  7. Top with green onion and optional sesame seeds. For even more heat, add some optional crushed red pepper flakes.

Recipe Notes

ADDITIONAL VEGGIE OPTIONS TO MIX AND MATCH: broccoli, mushrooms, snow peas or snap peas, edamame, asparagus, bean sprouts, sliced jalapeño peppers, peas.

I used approx. 3.5 cups of veggies (cabbage, green beans, bell pepper, and carrots) so feel free to mix and match with any vegetables you’ll like to use. If you end up using a bunch more than 3.5 cups of veg and/or using extra noodles simply make a little extra sauce and you should be good to go!

Nutrition Facts
Vegetable Stir Fry Noodles
Amount Per Serving
Calories 248 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 695mg30%
Potassium 528mg15%
Carbohydrates 43g14%
Fiber 7g29%
Sugar 12g13%
Protein 8g16%
Vitamin A 3667IU73%
Vitamin C 77mg93%
Calcium 98mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these tasty vegetarian vegetable stir fry noodles, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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Recipe Rating


  • Brandy

    5 stars
    This is the first time I made this recipe but probably my fourth Peas and Crayons recipe. They never disappoint!! I am leaving a comment tonight because even my carnivorous husband loved this recipe so I get to add it to my rotation. This smelled so good he decided to try it and he was not disappointed. I subbed a few things: asparagus instead of beans, added bean sprouts.

    • Ahhh thank you Brandy! I’m so honored you’ve been cooking your way through my blog and I’m stoked you’re loving this recipe! I love that you added asparagus and sprouts — so delicious!

  • Tya

    5 stars
    I finally tried this recipe and ended up using all the alternative suggestions for vegetables because I went to use up my green beans and found I waited too long. Luckily, I had a pepper, Brussels, broccoli, mushrooms and carrots.

    This will now be in my “go to” rotation because of how simple and fast it was to make. The perfect “clean out the fridge” recipe that isn’t just soup or vegetable spaghetti!

    The sauce was simple to make and fantastic. Keep up your fantastic work!

    • Thank you Tya! So excited this made the list of go-to recipes for you and that you were able to use it as a way to clean out the crisper drawer! I always feel so accomplished whenever I’m able to do that lol! xo

  • Patty

    This was very good! It seems like in the directions, there was just a little bit of confusion. Steps 4 & 5 are repetitive at the beginning. Step 6 says to add garlic & ginger again? I forgot to add green beans but realized they weren’t listed in actual directions, only the ingredients. No big deal, but though you might want to edit the directions. Thanks!

    • I’m so glad you enjoyed the recipe, Patty! Thanks for the heads up on the direction redundancy – it’s all adjusted now. xoxo

  • Jen

    5 stars
    This came together quickly and easily. It is absolutely delicious and yields a GENEROUS four servings. I only used 1/2 of the sriracha and that was enough for my family. Definitely going to add edamame next time! Thank you!!

    • I’m so glad you enjoyed the recipe – thanks Jen! Ohmygosh and def try the edamame. It’s such a fun addition and packs some extra protein!

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