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Vegetarian Stir Fry with Noodles – Asian Recipes for Dinner

Okay, imagine you just walked into your kitchen after a long day, and the whole place instantly fills with the sizzling sound of veggies hitting a hot pan and the mouthwatering aroma of garlic and soy sauce. That’s the magic of my vegetarian stir fry with noodles! It’s the kind of dish that’s quick to whip up, rainbow-colored, and packed with fresh, crisp veggies tossed in a savory, slightly sweet sauce. And the best part? You don’t have to be a chef to pull it off. I’m sharing all my favorite tricks so you get tender noodles, crisp-tender vegetables, and a sauce that makes you want to lick the pan. Ready to stir, sizzle, and slurp? Let’s get cooking!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

8 ounces noodles (rice noodles, lo mein, or spaghetti)
2 tablespoons vegetable oil (or any neutral oil)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed
1 small carrot, julienned or thinly sliced
1 cup broccoli florets
4 green onions, sliced (separate white and green parts)
1 cup mushrooms, sliced (shiitake or button)
1 cup firm tofu, cubed (optional)

For the Sauce / Garnish:

3 tablespoons soy sauce (use tamari for gluten-free)
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar or honey
1/4 teaspoon crushed red pepper flakes (optional)
Sesame seeds, for garnish

How I Make It

Step 1:

Start by cooking your noodles according to package instructions until just tender (al dente). Drain and rinse under cold water to stop cooking and prevent sticking. Toss them with a tiny drizzle of oil and set aside.

Step 2:

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, letting them get fragrant for about 30 seconds — that’s when the kitchen starts smelling irresistible!

Step 3:

Toss in the white parts of the green onions along with carrots, broccoli, bell peppers, snap peas, and mushrooms. Stir-fry for about 4-5 minutes until veggies are vibrant and crisp-tender. If you’re adding tofu, toss it in now and let it brown for a couple of minutes on each side.

Step 4:

In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and red pepper flakes. Give it a quick whisk to make your stir fry sauce.

Step 5:

Pour the sauce over the veggies and stir to coat everything evenly. Let it cook together for 2-3 minutes, so the sauce thickens slightly and flavors soak in.

Step 6:

Add the cooked noodles and toss everything gently but thoroughly. Sprinkle the green parts of the sliced green onions and a handful of sesame seeds on top before serving. Hot, colorful, and perfectly saucy – you’re ready to dig in!

Variations & Tips

Swap tofu for tempeh or edamame for extra protein.
Use any veggies you have on hand — zucchini, baby corn, or bok choy work beautifully.
If you want a saucier dish, add a couple tablespoons of vegetable broth or water to loosen the sauce.
Don’t overcrowd the pan; stir-fry in batches if needed for best texture.
Experiment with adding a squeeze of fresh lime for a tangy twist.
For a gluten-free option, make sure to use tamari soy sauce and gluten-free hoisin sauce.

How I Like to Serve It

This stir fry makes an easy weeknight dinner paired with a simple side of steamed edamame or a crisp Asian cucumber salad. When I want to fancy it up, I sprinkle chopped peanuts on top for extra crunch and serve it with a cold jasmine tea. It’s pretty much guaranteed to please everyone around the table, even the picky eaters!

Notes

Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet or microwave.
If your noodles soak up too much sauce overnight, add a splash of water or soy sauce when reheating to refresh the dish.

Closing: This vegetarian stir fry with noodles is a colorful, quick, and satisfying dinner that never fails to brighten up my evenings—and it will for you, too!