Vegetable Stir-Fry Noodles
Ingredients
- 8 oznoodles)
e.g. linguine or rice noodles (see notes
- 1 tbspoil
sesame
- ½heaped tbsp fresh ginger
grated
- 3garlic cloves
minced
- 7 ozfresh mushrooms)
chopped or 25 g dried (rehydrated in water
- 1 largecarrot
sliced
- 1red bell pepper
sliced
- 1 mediumzucchini
sliced
- ¾ tsponion powder
- ½ tspsmoked paprika
- to tastesalt and black pepper
- green onion
to garnish
- sesame seeds
to garnish
- ⅝ cvegetable broth
or water
- 3 tbsptamari or coconut aminos)
or soy sauce, (gf
- 2 tbsprice vinegar
- 2 tbspmaple syrup
- 1 tbspcornstarch
- 1 pinchred pepper flakes
optional
Directions
- 1
You can check out the video for visual instructions.Cook noodles of choice (see notes) in salted water until al dente (do not overcook them).
- 2
Meanwhile, heat oil in a skillet or wok and sauté ginger and garlic over medium heat for about 2 minutes, stirring frequently. Add mushrooms, carrot, red pepper, zucchini, and spices and sauté for about 5 minutes or until the veggies are softened, stirring frequently. You can add a splash of water or veggie broth to avoid burning.
- 3
To make the sauce, simply add all sauce ingredients (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes) to a medium bowl and stir with a whisk. Alternatively, add the sauce ingredients to a mason jar (with a lid) and shake it.
- 4
Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.
- 5
Add the drained noodles and toss to combine. Cook for a further 1-2 minutes, taste it and adjust seasonings by adding more salt/pepper/tamari/sweetener, etc. if needed. If you like it creamier, add a few spoons of peanut butter!
- 6
Garnish with green onions (scallions) and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.
Vegetable Stir-Fry Noodles
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Based on 89 ratings
Rating Breakdown
About this Recipe
Looking for a fast, flavorful, and filling weeknight dinner that everyone will love? These 25-minute Vegetable Stir-Fry Noodles are your answer, delivering robust taste without any meat.
What makes these pan-fried noodles truly special is their incredible versatility, allowing you to easily swap ingredients based on what's in your pantry. Plus, it's a naturally vegan and refined sugar-free dish, making healthy eating deliciously simple. The unique combination of tamari, rice vinegar, and a touch of maple syrup creates a deeply savory and satisfying sauce that coats every strand.
You can expect a vibrant, satisfying bowl of tender noodles coated in a rich, savory, and slightly sweet sauce, brightened by crisp-tender vegetables. The aromatic ginger and garlic provide a warm foundation, while smoked paprika adds an unexpected depth of flavor. This dish offers a delightful balance of textures from the soft noodles to the crunchy bell peppers and earthy mushrooms.
This main course is hearty enough to be a standalone meal, with each serving containing 330 calories, making it a conscious and delicious choice for a plant-based option. It’s perfect for those seeking a meat-free meal that doesn't compromise on flavor or satisfaction.
Feel free to customize this vegetable stir-fry with other veggies you have on hand, such as broccoli florets, snap peas, or shredded cabbage. For the noodles, you can use classic linguine or opt for rice noodles to keep the dish naturally gluten-free. If you don't have tamari, regular soy sauce works well, or coconut aminos for a soy-free alternative. A pinch of red pepper flakes offers an optional kick if you enjoy a bit of heat.
These flavorful Lo Mein-style noodles are perfect for a busy weeknight dinner or a light lunch. Serve them immediately for the best texture, garnished with fresh green onion and a sprinkle of sesame seeds for an extra pop of flavor and visual appeal.