These Vegetable Stir Fry Noodles are tossed in a deliciously flavorful sauce and ready in just 25 minutes! Vegetarian + Vegan
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.
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!
Recipe by Peas and Crayons - Vegetable Stir Fry Noodles https://peasandcrayons.com/2020/12/vegetable-stir-fry-noodles.html