Vegetable Noodle Stir Fry
A vibrant, fast, and flavorful weeknight dinner loaded with crisp-tender vegetables and tossed in a savory vegan stir-fry sauce.
Ingredients
- •8 ounces lo mein noodles or rice noodles (225g)
- •3 tablespoons soy sauce
- •1 tablespoon dark soy sauce
- •1 tablespoon sesame oil
- •1 tablespoon maple syrup or brown sugar
- •2 teaspoons rice vinegar
- •2 cloves garlic, minced
- •1 teaspoon fresh ginger, grated
- •2 tablespoons neutral cooking oil, divided
- •1 medium broccoli head, cut into small florets
- •1 medium red bell pepper, thinly sliced
- •2 medium carrots, julienned
- •2 cups green cabbage, shredded
- •3 green onions, chopped
- •1 tablespoon sesame seeds for garnish
Instructions
- 1
Cook the noodles according to the package instructions until al dente, then rinse under cold water and drain well.
- 2
In a small bowl, whisk together the soy sauce, dark soy sauce, sesame oil, maple syrup, rice vinegar, minced garlic, and grated ginger.
- 3
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.
- 4
Add the broccoli florets, sliced bell pepper, and julienned carrots to the skillet, stirring frequently for 4 to 5 minutes until tender-crisp.
- 5
Add the shredded cabbage and cook for another 2 minutes until it begins to wilt.
- 6
Remove the vegetables from the wok and set them aside on a plate.
- 7
Add the remaining tablespoon of oil to the same wok, add the cooked noodles, and pour the prepared sauce directly over them.
- 8
Toss the noodles continuously for 2 minutes until they are hot and evenly coated in the sauce.
- 9
Return the cooked vegetables to the wok along with the green onions, tossing everything together for 1 minute until heated through.
- 10
Garnish with sesame seeds and serve immediately.
💡 Chef tips
- You can easily customize this recipe by swapping in snap peas, baby corn, or mushrooms based on what you have in your fridge.
- For meal prep, chop all the vegetables and mix the sauce up to two days in advance.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet with a splash of water.
✅ How it should turn out
The finished vegetable noodle stir-fry should be glossy, aromatic with toasted sesame and ginger, and feature tender-crisp vegetables mixed with perfectly savory, well-coated noodles.