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These 25-minute vegetable stir-fry noodles are incredibly easy to make with the most delicious homemade stir-fry sauce and colorful vegetables. Enjoy them as a side dish or pair them with your favorite protein for a complete meal.
Dinner doesn’t get much easier, faster, or tastier than this Vegetable Stir Fry Noodles dish. No need for fancy ingredients — just use what you have in your refrigerator, pantry, or freezer. I like to keep a stash of stir fry veggies for those days when a speedy, family-approved meal is a must.
And if you’ve got this homemade stir fry sauce ready, toss it with the noodles; if not, it only takes 5 minutes to put together. This sauce has all the classic flavors you want in a stir fry – savory, slightly sweet and umami flavor.
Want to add more protein? Shredded chicken is an easy option here, especially if you’ve got a batch of Instant Pot shredded chicken prepped and ready to go.
Looking for more quick and easy noodle recipes your family will love? Try these Crunchy Asian Soba Noodles, this Kid-Friendly Japchae, Tofu Pad Thai, or this Instant Pot Chicken Noodles.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Noodles – there are a world of noodle choices – udon, rice noodles, lo mein, ramen, egg noodles, or classic spaghetti. Gluten allergy? Soba or rice noodles are great options.
- Stir Fry Sauce – While you can certainly use a store-bought sauce, this homemade stir fry sauce is so easy and flavorful. It is the perfect blend of sweet, savory and tangy. You can also try it with this healthy teriyaki sauce if you want to switch things up.
- Vegetables – I like frozen vegetables because they’re budget-friendly and convenient but feel free to use whatever you like. Frozen vegetables maintain their nutritional value since the freezing process locks in peak freshness, ensuring you don’t miss out on essential vitamins and nutrients.
Substitutions
- Gluten Allergy? – Soba noodles or rice noodles are naturally gluten free. For a gluten-free homemade stir fry sauce, swap the soy sauce with coconut aminos, liquid aminos, or tamari.
- Noodles – The decision rests on your preference—be it udon noodles, rice noodles, lo mein noodles, ramen noodles, egg noodles, or classic spaghetti, along with numerous other options.
- Spicy – Enhance the heat by incorporating crushed red pepper, sriracha, or garlic chili paste according to your taste preferences.
- Garnish – Elevate the dish with sesame seeds, sliced green onions, or scallions for an extra layer of flavor and texture.
- Vegetables – Feel free to utilize whatever veggies you have available. Mix and match bell peppers, onions, carrots, bean sprouts, bok choy, mushrooms, broccoli, snow peas, green beans, asparagus, and countless others for a variety of flavorful combinations.
Step-by-Step Instructions
Step 1: Cook the stir fry noodles according to package instructions. Meanwhile, heat vegetable oil in a large skillet or wok over medium-high heat. Add the mixed vegetables to the skillet. Stir-fry for 5-7 minutes until they are slightly tender but still crisp. Or cover if you desire a soft texture for your little one.
Step 2: Add the cooked and drained noodles to the skillet with the vegetables. Toss everything together.
Step 3: Pour the sauce over the noodles and vegetables. Toss everything to ensure an even coating.
Step 4: Garnish with chopped green onions and sesame seeds if desired.
Tips for Success
- Ensure all ingredients are prepped before starting this quick-to-make dish because it comes together quickly.
- Avoid overcrowding the pan to maintain that ideal stir-fry texture; however, if you prefer softer veggies for young ones, consider covering the pan for a bit of steaming.
Serving Suggestions
When it comes to the noodles, pick your favorite — udon, rice noodles, lo mein, or ramen noodles to name a few. To make it a full meal, throw in your preferred protein —whether it’s tofu, chicken, beef, or shrimp.
If your little one finds mixed foods a bit tricky (which is totally normal!), you can try serving the components separately, alongside a small portion of the mixed dish, to help them get used to it.
Here are more kid-friendly dinner recipes to try!
Equipment
First, you can absolutely make delicious stir fry noodles in your deep pan, like you see here so don’t feel like you have to invest in yet another kitchen tool.
However, if you enjoy stir-frys, there’s a unique charm to cooking in a wok.
The intense heat speeds up the cooking process, and the continuous stirring not only enhances the distinct flavor but also quickens the cooking of ingredients. The result is a dish that stands out – full of flavor with that unmistakable wok-charred touch.
Storage
Transfer leftovers into an airtight container and store in the refrigerator for 3-4 days. While you can freeze in a freezer-safe container or resealable plastic bag for up to 3 months, I do not recommend it.
Recipe FAQs
Choose your favorite noodles, such as udon noodles, rice noodles, soba noodles, ramen noodles, lo mein noodles, egg noodles or even spaghetti along with many other options.
Opt for gluten-free noodles like soba or rice noodles. Substitute soy sauce in the stir fry sauce with coconut aminos, liquid aminos, or tamari.
Yes, the freezing process locks in nutrients at peak freshness. Using frozen veggies is a convenient and still nutritious option.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Vegetable Stir Fry Noodles
Ingredients
- 8 ounces stir fry noodles (udon, rice noodles, etc.)
- 2 tablespoon sesame oil
- 4 cups frozen mixed vegetables (bell peppers, broccoli, carrots, snap peas, etc)
- 1/4 cup stir fry sauce
Instructions
- Cook the stir fry noodles according to package instructions.
- Meanwhile, heat vegetable oil in a large skillet or wok over medium-high heat. Add the mixed vegetables to the skillet. Stir-fry for 5-7 minutes until they are slightly tender but still crisp. Or cover if you desire a soft texture for your little one.
- Add the cooked and drained noodles to the skillet with the vegetables. Toss everything together.
- Pour the sauce over the noodles and vegetables. Toss everything to ensure an even coating. Allow the noodles and vegetables to simmer for 2-3 minutes, stirring occasionally.
- Garnish with chopped green onions and sesame seeds if desired.Serve your vegetable stir fry noodles hot. Feel free to customize by adding tofu, shrimp, or chicken for extra protein
Notes
- Ensure all ingredients are prepped before starting this quick-to-make dish because it comes together quickly.
- Avoid overcrowding the pan to maintain that ideal stir-fry texture; however, if you prefer softer veggies for young ones, consider covering the pan for a bit of steaming.
- Enhance the heat by incorporating crushed red pepper, sriracha, or garlic chili paste according to your taste preferences.
- For a gluten-free homemade stir fry sauce, swap the soy sauce with coconut aminos, liquid aminos, or tamari.
Min 🙂 So proud of you. I’m sure you’ll overcome your fear of hospitals and you’ll come out of this internship having learnt so much 🙂 I haven’t cooked with soba noodles before, but I love stir-fried soba (seems like I love everything stir-fried)..Blame my Asian roots! : ) And how cool is it that you use SPRITE in your sauce???? xoxo, F.
Aww..thank you, Felicia! I sure hope so..whether I like it or not, I have to spend my next 12 weeks there. Eeks. Hehe stir-fried soba is delicious 😉
Wow, sounds like you really hit the ground running! I’m so excited for all the learning and new experiences that this year will bring you. I hope the hospital rotation will be better than you expect. I remember when I was on my NICU rotation, how helpful the dietitian was during rounds, with helping us figure out how to adjust TPN and make sure the babies were getting the optimal nutrition. You have picked a great career and I know you will bless many people through your work 🙂 Will be praying for you as you make these big transitions!! Please keep me posted on how you’re doing 🙂
Maura!! I’ve been meaning to call you! So much to share. Hopefully soon…I go to Dell Children’s for 2 weeks, and I’m sure I’ll spend some time in the NICU. I’m ready to learn ;). Miss you and ttys!! xoxo
Min, thats so exciting! I’m kinda jealous, I looked into doing that a while ago and convinced myself that it wasn’t the right time. Now, I’m kinda regretting it. Guess I will have to live and learn through you, hope your okay with that. 🙂 Great recipe girl, looks delicious. Wasn’t expecting the sprite in that. Pinning! 🙂
Hi Krista! Looking back, I don’t know how I did it…but I’m so glad I made the decision to pursue a new career! The way I see it, it’s never too late and there’s never a perfect time so if you truly feel led to study nutrition, I say go for it! Until then, yes, you can follow my journey ;).
Looks delicious! My husband and I love spicy food. Thanks for linking up at the Pin It Monday party! 🙂
So exciting about your internship details! I am sure you’ll get used to the hospital setting soon, I think many things become familiar when you are faced with them regularly and cease to be as daunting as they are when you don’t know them well. Also, this noodle dish is incredible!
Thank you, Kari! I think you are right. I need to face head-on and not worry so much. Hopefully,everything will fall into place ;).
Amazing! This is just what I need on a hot summer day!
These noodles look so yummy! I wonder if some lemon and lime juice would be a good substitute for the flavor of the Sprite.
Told you I would find your blog…
Haha! You sure did…I guess it’s not that hard to find? I should’ve known..
I would advise you to just leave out Sprite all together rather than substitute. Hope you have a great weekend (get plenty of rest!) and see you on Tuesday 😉
My husband would love these noodles, he loves anything spicy. I’ll have to make these soon. Good luck with your internship, it sounds like a great experience. Have a wonderful weekend Min!
Thank you, Ashley! I’m really looking forward to these next 10 months ;). I hope your husband will like this dish as much as mine. Hope you have a lovely weekend as well!
Wow…internships sound crazy! I’m sure you will be brilliant. I hate hospitals as well. When each of my kids were born, I was discharged within 12 hours…I wanted out! 🙂
Aww thank you, Lisa! I hope so….
Haha! Maybe you hate hospitals more than I do…12 hours? Let’s see how long I’ll stay when I give birth 😉
Hi Min!
Congrats to you on the internship!!! I am so happy for you!! I also just read your other post, “An RD in the making”! Wow . . I am so happy for you that you are about to start a career doing what you love, has purpose and can help other people! Love your story and to see how well you are doing now, Amazing!
And these soba noodles. . yummmmm!!! Love the addition of the Sprite! I can’t wait to try this! (by the way, thank you for letting me know about the problems you were having with my blog. there was something I needed to update within Wordpress. . thank you!!)
Thank you, unnie! I didn’t even know that nutrition major existed in college, and here I am…even I’m amazed by how far I’ve come. I’m looking forward to all that’s to come! Yes…soba noodles are def one of my weaknesses as well. I’m glad you got everything squared away! There are so many updates on WordPress…as a non-techy person, I always get crazy nervous when I hit that button haha. Hope you and your family are doing well! Any luck finding a house? Hang in there!