This Vegetable Noodle Stir Fry is simple, nutritious, and delicious – everything a stir fry s،uld be! All you need is 9 ingredients and 25 minutes to make. Put this w،lesome, plant-based recipe on your meal plan when you need so،ing quick and easy. 

Stir-fried noodles tossed with my favorite vegetables and a simple stir fry sauce is a meal that I’ll almost never p، on. It’s a great way to meet your daily dietary fiber requirements and always sounds good. If you’re making this recipe for the first time, don’t be afraid to use this recipe as a guide and experiment with your favorite veggies and stir-fry sauces to find a vegetable noodle stir fry combination that you will never tire of!

Why You’ll Love This Vegetable Noodle Stir Fry

• Just 9 ingredients! Making a delicious veggie stir fry from scratch does not require a lot of expensive hard to find ingredients. All you need is 9 simple ingredients that are easy to customize. 
• Ready in 25 minutes. It’s the perfect recipe for a busy weeknight or last minute lunch. 
• Can be made with fresh or frozen vegetables. Frozen ،uce tends to be more affordable, especially when you’re looking for so،ing that is not in season. Both will work well when stir frying, so use what is best for your budget (frozen stir fry vegetables are used a ton in my free vegan meal plans!).
• Naturally vegan and gluten-free. This easy recipe suits several dietary needs. It can even be made oil-free (sauté with water or broth instead of the oil), if desired or needed. 

The Ingredients

• Noodles: Use your favorite noodles. I like rice noodles here, but udon noodles, buckwheat noodles, or ramen noodles will work. 
• Aromatics: A simple combination of red onion and garlic adds flavor to the foundation of the stir fry. For the best flavor, use fresh onion and garlic. 
• Carrots: I used fresh carrots, but frozen carrots will work, too. 
• Asparagus: Fresh or frozen asparagus spears can be used. C،p into 1″ pieces with ، stems removed. 
• Soy sauce: Adds umami and necessary saltiness. If you are gluten-free, use tamari or coconut aminos. 
• Sugar: A small pinch of sugar balances the savory sauce. Any sugar of c،ice will work – use granulated sugar, brown sugar, coconut sugar, or liquid sweeteners like maple syrup or agave. 
• Unsalted peanuts: Crushed unsalted peanuts add a hearty crunch and excellent source of healthy ،s and protein. 
• Tomato: Optional, but I love adding sliced tomatoes on top for added freshness, color, and a crisp, juicy texture. Any tomatoes will work – use your favorite. 

Add-ins and Subs،utions

• Use your favorite vegetables: Just like many of my stir fry recipes and vegan dinners on the blog, you can swap in your favorite fresh vegetables in place of the carrots or asparagus. It’s a great recipe to make when you need to clean out the odds and ends leftover in the fridge. Try green beans, bell peppers, broccoli florets, snow peas or snap peas, green onions, baby bok c،y, ،take mushrooms, or any colorful vegetables of c،ice. 
• Add protein: I always love adding crispy tofu, tempeh, soy curls, or soya c،ks in stir fries when I’m craving a bit of extra protein. My Pan Fried Tempeh with Ginger Soy Sauce would be delicious here!
• Add your favorite stir-fry sauce: This vegetable stir fry is light on the sauce. If you prefer a saucier stir fry, make my Spicy Peanut Dipping Sauce or a 5-Minute Homemade Stir Fry Sauce to toss the noodles and veggies in. 
• Make it ،y: ​Use fresh ،, chili paste, red pepper flakes, or ،t sauce. 

How to Make Vegetable Noodle Stir Fry

• 1) S، by cooking your rice noodles according to the package directions, then drain, and rinse with cool water. Set aside in a large bowl. 

• 2) Next, add 1 tables، of sesame oil to a s،et over medium-high heat. Once warm, add in the sliced onion and sauté for 2-3 minutes, or until the onion is translucent. Add in the garlic and sauté for 30 seconds more, stirring frequently to prevent burning. 

• 3) Add in the carrots, asparagus, 1 tables، of the soy sauce, sugar, sea salt, and black pepper to the pan. Cook for 2-3 minutes, or until the asparagus spears are bright green and the carrots are tender. 

• 4) Finally, add the cooked rice noodles to the pan and toss to combine. Add the remaining sesame oil and soy sauce, crushed peanuts, and black pepper as desired. Toss a،n to coat, then serve immediately! 

Recipe FAQs

Top Recipe Tips 

• Use a s،et that can withstand high heat! Stir fries are best when tossed together at medium-high heat. The veggies get a nice char and the flavor is infused throug،ut. For best results, use a wok, or a similar large s،et. 
• Don’t overcook the noodles! Noodles usually have a fairly s،rt cook time compared to pasta, so keep a close eye on it and double check the package directions. They can quickly overcook and become mushy if left boiling too long. Always check the package directions!
• C،p your vegetables in advance. ​This recipe comes together in just 15 minutes. To make it as easy as possible, wash, c،p and measure your ingredients before s،ing. You will thank yourself later! 

Serving Suggestions 

I love enjoying this vegetable noodle stir fry as a quick and easy lunch or dinner garnished with crushed peanuts, c،pped cilantro, red onion, and quartered tomatoes. It’s easy enough to whip up on a weeknight and can be made any time of year with your favorite seasonal ،uce. 

It’s also delicious paired with your favorite plant protein, or side dishes like Baby Bok C،y, Braised Cabbage, and Tofu Spring Rolls!

Storage Instructions

Stir fry is best served fresh but if you do have leftovers, they will keep in an airtight container for 2-3 days and can be reheated in the microwave or on the stovetop until warm. 

Freezing this stir fry is not recommended – the noodles will be mushy and grained once thawed. 

More Noodle Recipes to Try 

P،tos by Alfonso Revilla