These Vegetable Stir Fry Noodles are tossed in a deliciously flavorful sauce and ready in just 25 minutes! Vegetarian + Vegan
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!
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!
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
Ingredients
- 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)
STIR FRY SAUCE
- 3 TBSP hoisin
- 2 TBSP low-sodium soy sauce plus extra for drizzling
- 1-2 TBSP chili garlic sauce (Sriracha works as well!)
- 1 TBSP rice vinegar
- ¼ tsp crushed red pepper flakes
Instructions
- Measure and prep veggies.
- 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.
- 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.
- 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.
- Next add cabbage, garlic, and ginger and cook for an additonal minute or two until the cabbage is wilted and the garlic is fragrant.
- Stir in sauce and noodles and cook, stirring frequently, for a few minutes until your noodles are hot and saucy!
- Top with green onion and optional sesame seeds. For even more heat, add some optional crushed red pepper flakes.
Notes
Nutrition
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!
The recipe for the sauce is absolutely inedible. I don’t know how it got so many reviews. It’s ingredients are so high in acidity, it’s absolutely revolting. It just tastes like vinegar and siracha. Don’t recommend
I really enjoy it but understand that not everything is going to work for everyone’s tastebuds.
I made this last night….it is so easy and VERY delicious!! I made it to feed 6 (because we love leftovers)…but the 3 of ate all of it (it’s that good)! I made extra sauce, which we did use. And you are right about using up veggies that you have….I put in green beans, carrots, cabbage, yellow and red bell peppers, asparagus tips, and mushrooms. Love the spicy sauce!!
Tonight, I’m making your ‘Easy Tortellini Soup’ with with tortellini’s that are stuffed with italian sausage.
THANK YOU!!!
I looked up Stir Fry Noodles and this was one of the top few that popped up. I used chilli paste instead of hoisin and carrots, red cabbage and green beans. This was my first time making stir fry noodles and I was absolutely ecstatic when I tasted it. The sauce was simple, easy and absolutely delicious to go with this recipe. Thank you!!
I’m so happy you enjoyed the stir fry, Rajshri! Thank you! I’m a huge fan of chili paste so I’m glad to hear the swap worked well.
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!
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
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
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!