Veggie Stir Fry with Noodles Recipe

This veggie stir fry with noodles recipe is a quick and easy meal: great for a fast lunch or dinner! Loaded with vegetables in a delicious sauce. These noodles are better than takeout!

A delicious Asian noodle stir fry is loaded with crunchy carrots, green onions, squash, and a flavorful stir fry sauce. This recipe is great to serve with crispy baked tofu and a large salad drizzled with carrot ginger salad dressing!

I love any meal that can be on the table quickly, and with little effort. This veggie noodle stir fry fits the bill: it requires very little cooking, few ingredients, and takes about 20 minutes to make!  A great lunch or dinner option, perfect as a side dish or a main entrée. 

You can even add some baked tofu, honey garlic chicken, or any protein of your choice.  Or substitute your favorite veggies (peapods, water chestnuts, or baby corns would be amazing) for a complete meal.

This Veggie Stir Fry with Noodles Is:

• Fresh
• Crunchy
• Earthy
• Sweet & salty
• Versatile – add you favorite stir fry ingredients
• A better substitution for takeout
• Vegan & vegetarian
• Ready in 20 minutes

What’s In This Vegetable Stir Fry Noodles Dish?

See the recipe card below for full ingredient amounts and recipe instructions!

• Cabbage, carrots, onion, garlic, squash
• Rice Noodles – I like to use stir fry noodles as they are super versatile. These rice noodles have a great texture and work in any Asian-inspired dish.
• Sesame Oil: The sesame oil gives the perfect toasty flavor to the dressing of this stir fry.
• Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish.
• Peanut Oil: or other light high-oleic oil for cooking over high heat, this peanut oil is perfect for quick frying foods at a high temperature… and won’t break down or over heat like other heavier oils will.
• Rice vinegar: I love rice vinegar, I always keep this seasoned vinegar stocked in my pantry!
• Sriracha: for a little spice and flavor!  You can skip the sriracha if you don’t like food too spicy… or load it on even you can take the heat.

How Do I Make This Vegetarian Rice Noodle Stir Fry Recipe?

1. Bring a large pot of water to a boil, and cook the rice noodles according to package instructions. Drain and set aside.
2. In a wok, heat the peanut oil and sesame oil over medium heat. Add the chopped onions, shredded cabbage, garlic, carrots, and squash and cook on high for about 5 minutes until the veggies begin to soften.
3. Add the tamari, rice vinegar, sriracha sauce and the cooked noodles to the wok. Toss until well combined, and the noodles  and veggies are coated in sauce.
4. Top with chopped green onion, and enjoy!

Perfect Stir Fry with the Best Non Stick Wok

As a food blogger (and general cooking enthusiast!), I use my pots and pans daily. Having a really good non-stick wok is essential in the kitchen, especially for stir fry recipes.

I’ve cooked on a lot of woks, and this non-stick wok is by far the best. It’s stainless steel, has no Teflon coating, and is so durable you can use metal utensils on it if you wanted!  I have a few of their pots and pans, and they all get a 10/10 in my book!

Easy Homemade Takeout Recipes You’ll Love!

• Sheet Pan Stir Fry with Vegetables
• Cold Asian Noodle Salad
• Spicy Peanut Sesame Noodles

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Veggie Stir Fry with Noodles

Kelly Jensen

This veggie stir fry with noodles recipe is a quick and easy meal: great for a fast lunch or dinner! Loaded with vegetables in a delicious sauce. These noodles are better than takeout! A delicious Asian noodle stir fry is loaded with crunchy carrots, green onions, squash, and a flavorful stir fry sauce.

5 from 3 votes

Print Recipe Pin Share Tweet

Prep Time 2 minutes mins

Cook Time 13 minutes mins

Total Time 15 minutes mins

Course Dinner, Lunch

Cuisine American, Asian

Servings 4 servings

Calories 290 kcal

Equipment

• Wok

Ingredients

  

1x2x3x

• 8 ounces rice noodles
• 1 tablespoon peanut oil or other light oil
• 1 teaspoon light sesame oil
• 2 cups shredded napa cabbage about 1/3 large head cabbage
• 1 sweet onion sliced
• 4 cloves garlic minced
• 2 carrots diced
• 1 cup zucchini sliced into half moons
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon sriracha
• 3 green onions sliced

Cook ModePrevent your screen from going dark

Instructions

 

• Bring a large pot of water to a boil, and cook the rice noodles according to package instructions. Drain and set aside.
• In a wok, heat the peanut oil and sesame oil over medium heat. Add the chopped onions, shredded cabbage, garlic, carrots, and squash and cook on high for about 5 minutes until the veggies begin to soften.
• Add the tamari, rice vinegar, sriracha sauce and the cooked noodles to the wok. Toss until well combined, and the noodles  and veggies are coated in sauce.
• Top with chopped green onion, and enjoy!

Video

Nutrition

Calories: 290kcalCarbohydrates: 57gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 230mgPotassium: 367mgFiber: 3gSugar: 4gVitamin A: 5370IUVitamin C: 23mgCalcium: 73mgIron: 1mg

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