I’ve never met a person who doesn’t like noodles. This easy vegetable stir fry noodle recipe is perfect for quick and healthy weeknight recipes. Those days that you finish work and just don’t know what to eat (we’ve all been there), these noodles are the perfect quick fix.
This recipe is jam packed with colorful veggies that taste amazing. You can add protein in here as well, maybe some eggs or tofu would be delicious.
How do I make Vegetable Stir Fry Noodles?
- Veggies: You can customize with any veggies besides the ones I used. Here are a few options:
- Mushrooms: Cook them dry in a hot pan first before adding oil. Wait until all of the water is evaporated before crisping.
- Peppers (any kind)
- Aromatics (Garlic, Ginger, Onion, Scallion, Chili, Sichuan pepper, etc)
- Carrot
- Zucchini
- Spinach
- Broccoli
- Green Beans
- Snow Peas or Sugar Snap Peas
- Cabbage
- Bok Choy
- Noodles: I like using regular spaghetti because it’s easy to get, but if you have an Asian market close to you, definitely grab chow mein/ lo mein noodles!
- Sauce: So simple, all you need is soy sauce, honey, sriracha and sesame oil.
Vegetable Stir Fry Noodles (30 Minute Recipe)
DifficultyEasy
Servings6
Prep time15 minutes
Cook time15 minutes
Total time30 minutes
A quick and easy weeknight dinner recipe that will take you 30 minutes to prepare!
This requires mostly pantry/fridge essentials so it will perfect for nights you just want a delicious meal without the hassle.
Ingredients
- 16 oz Spaghetti
- 2 Cups White Mushrooms, Sliced
- 6 Stalks Scallions, Cut into Inch Long Pieces
- 1/2 Red Onion, Julienned
- 5 Cloves Garlic, Minced
- 1 Tsp Grated Ginger
- 1 Red Bell Pepper, Julienned
- 6 oz Snow Peas
- 1 Cup Shredded Carrot
- 1/3 Cup Soy Sauce
- 2 Tbsp Honey
- 3 Tbsp Sriracha
- 1 Tbsp Sesame Oil
- 2 Tbsp Avocado Oil
Instructions
- 1
In a large pot, cook your spaghetti according to the package in salted water. Once cooked, drain, add a bit oil oil to prevent sticking and save a cup of pasta water.
- 2
In a hot wok, add the sliced mushrooms without any oil. Stir frequently until the water from the shrooms evaporates. Then when they start sticking to the pan, add a bit of oil and cook for another 30 seconds. Remove the shrooms and add to a bowl.
- 3
In the same wok, add 2 Tbsp of oil. Then add your aromatics (garlic, ginger, onions, and half of the scallions.
- 4
Once fragrant, add the red bell peppers and cook for another minute.
- 5
Then add the snow peas and shredded carrots. Cook for 2-3 minutes or until cooked. Then add your cooked spaghetti and mushrooms.
- 6
Season with soy sauce, sesame oil, honey and sriracha. Toss until combined on high heat. You can add the pasta water if you feel like you need it.
- 7
Garnish with scallions and enjoy hot!
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