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    You are here: Home » Meal Type » Main Dishes » 30-Minute Veggie Stir Fry Noodles

    30-Minute Veggie Stir Fry Noodles

    January 28, 2023 By Danielle Esposti 6 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Side view, chopsticks twirling stir fry noodles with veggies; title bar at the top reads "vegan plant-based veggie stir fry noodles".
    Top - chopsticks twirling veggie stir fry noodles; bottom - veggie noodle stir fry on a blue plate with wood chopsticks; title bar in the middle reads "30-minute stir fry noodles".

    Who wants just a cup of noodles when you can make a whole pan full? Udon Stir Fry Noodles with our healthy stir fry sauce are speedy, simple, and satisfying. Brilliant color from bright veggies make this dish an absolute showstopper. It’s vegan out of the pot – but even if you’re not on a plant-based diet, “meaty” mushrooms make it robust enough for a full meal.

    Two servings of vegan stir fry noodles on blue plates with wood chopsticks on a cement background.
    Jump to:
    • How to Make Stir Fry Noodles
    • What Kind of Noodles for Stir Fry?
    • Adding Veggies to Stir Fry Noodles
    • The Best Stir Fry Sauce
    • Make It Your Way
    • More Quick Stir Fry Recipes
    • Recipe

    At some point in your early to mid-twenties, a sad and tragic day will arrive: the day in which you know, with certainty, that it’s time to move on from ramen noodles.

    That’s not to say that microwave ramen noodles are a meal to cling to for reasons of flavor or nutrition, but the nostalgia factor is fierce. Who among us doesn’t have a 2 am ramen noodle tale to tell? Right.

    The natural step in one’s journey from adult-ish to adult-ing is, therefore, stir fry. Start with these Stir Fry Noodles for a meal that’s close enough to the real thing, but also made with real, whole healthy ingredients.

    Stir fry recipes are still quick (most are 30-minute meals or less), very easy for beginner home cooks, and flavorful enough to land high on the list of healthy comfort foods.

    Between my love of salt, my love of veggies, and my love of noodles, perfecting the perfect healthy stir fry may be one of my life’s greatest achievements. (Possibly better than my children, depending on their current moods and the ratio of toys on the floor to toys in bins.)

    Stir fry opportunities are endless, and they’re a great way to start the transition from take-out Friday to fake-out Friday. Whether you’re a 22-year recent grad living on your own for the first time or a 40-something who wants to cook healthier meals at home, starting your home cooking journey with stir fry is both empowering and delicious.

    Healthy chicken stir fry and beef and veggie stir fry will satisfy any carnivore, while plant-based meals like cauliflower stir fry or these stir fry noodles are perfect for veggie lovers. Once you’ve masted a basic stir fry using our all-purpose (and healthy!) stir fry sauce, go forth and diversify – the basics of stir frying will teach you the basics of just about any one-pan skillet meal. Try honey garlic chicken, and even breakfast fried rice to start and end the day just right!

    How to Make Stir Fry Noodles

    Stir fry noodles are a classic. Give them a healthy upgrade using homemade stir fry sauce and crisp, fresh veggies like carrots, bell peppers, and snow peas. Swapping mushrooms for meat keeps this udon noodle stir fry hearty and plant-based. This recipe moves fast, so mis-en-place is crucial! Cook the noodles, slice the veggies, and make the sauce before you even heat the skillet or wok.

    Side view, stir fry sauce in a 1-cup measuring cup.
    Whisk the stir fry sauce until well combined.
    Stir fried shiitake mushrooms in a large skillet.
    Saute the mushrooms until golden brown.
    Stir fried shiitake mushrooms and vegetables in a large skillet.
    Add the stir fry vegetables and cook for 3 minutes.
    Side view, pouring stir fry sauce over udon noodles and stir fried veggies.
    Add cooked noodles to the pan, then pour in the stir fry sauce.
    Stir fry noodles with mushrooms and vegetables in a large skillet.
    Toss and stir fry 3 minutes more, until the sauce is thick and veggies are tender.
    Side view, stir fried noodles and veggies on a blue plate garnished with sesame seeds.
    Serve, garnished with sliced green onions and sesame seeds.
    1. Make the sauce. Combine all stir fry sauce ingredients in a 1-cup measuring cup and whisk until well-combined.
    2. Start the noodles. Boil the noodles in salted water according to package directions (they’ll each vary slightly). Drain the noodles and toss with a teaspoon of sesame oil – this will season them, but also prevent them from sticking and getting gummy.
    3. Sauté the mushrooms until crispy – wait until they’ve released their moisture content and the pan is dry before proceeding to the next step.
    4. Add the remaining vegetables and stir fry (toss frequently over high heat) until the vegetables are bite-tender, but not cooked through.
    5. Add the noodles and pour in the stir fry sauce. Stir fry the noodles with the vegetables until the sauce is thick.
    6. Garnish with sesame seeds for added crunch.
    Stir fry with noodles and vegetables in a skillet on a cement background with a small bowl of sesame seeds.

    What Kind of Noodles for Stir Fry?

    One of many great things about a stir fry is how forgiving it is in terms of substitutions. Stick with long and thin noodles, but follow the Goldilocks rule – not too thin, not too wide. We love udon noodles, but these other options are also “just right”:

    • Classic:  use wheat-flour egg noodles, typically labeled as “lo mein” or “chow mein” noodles.
    • Earthy:  try soba noodles (aka the wheat bread of the noodle world) made from buckwheat flour.
    • Gluten-free:  rice noodles – just watch your cook time!
    • Gluten-heavy:  thicker Japanese-style Udon noodles (that’s what I used in the photos for this post).
    • Paleo:  use sweet potato glass noodles.
    • Convenient:  go ahead and do it – use spaghetti, bucatini, or linguine.
    • Budget:  good ol’ Ramen noodles – discard the seasoning packet and heat as directed.

    Adding Veggies to Stir Fry Noodles

    Select vegetables that will stir fry in the same amount of time, or, stir fry the vegetables in batches, adding heartier vegetables first and softer vegetables a bit later.

    • Mushrooms First. First, cook the mushrooms until their water content releases and the edges are golden brown. Note: mushrooms will take longer to cook than veggies, so we always cook them first. The key to delicious cooked mushrooms is all in the technique (learn everything you need to know about how to cook mushrooms).
    • Hearty Veggies Next. Add hearty veggies next and stir fry for three minutes: sliced carrots, cauliflower, broccoli, asparagus, or yellow onion.
    • Soft Veggies Last. Add softer veggies next, and stir fry them all for 3 minutes more (6 minutes total for the heartier ones): bell peppers, shredded cabbage, matchstick carrots, snow or snap peas, green onions, or baby bok choy.

    Pro-tip: shape matters, and will often change the cook time (matchstick carrots will cook quickly, while sliced carrots will take longer). For stir fry noodles, we like to keep the veggies roughly “noodle” shaped for easy twirling, so julienne the peppers, use matchstick carrots instead of slices, keep the snap peas whole, and thinly slice the mushrooms.

    Side view, chopsticks twirling stir fry noodles with rainbow vegetables.

    The Best Stir Fry Sauce

    This recipe uses my all-purpose stir fry sauce! (Recipe included below.) Made without stock, it’s a rich, well-seasoned sauce that’s perfect for almost any stir fry combination you can think of.

    Make It Your Way

    • Vegan: use maple syrup or agave nectar in place of honey in the stir fry sauce.
    • Paleo and/or grain free: use sweet potato glass noodles, and substitute arrowroot powder for cornstarch in the stir fry sauce.
    • Make it Spicy: add 1-2 teaspoons of chili paste plus 1-2 teaspoons of freshly grated ginger to the stir fry sauce.

    More Quick Stir Fry Recipes

    • Healthy Chicken Stir Fry
    • Mostly Veggie Steak Stir Fry
    • Healthy Sweet and Sour Chicken
    • Chicken Teriyaki Bowls
    • Cauliflower Stir Fry
    A serving of stir fry noodles with rainbow vegetables on a blue plate with wood chopsticks and a tan linen napkin.

    Did you make these Stir Fry Noodles? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Side view, chopsticks twirling stir fry noodles with rainbow vegetables.

    30-Minute Veggie Stir Fry Noodles

    5 from 2 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Stir fry noodles are a classic. Give them a healthy upgrade using homemade stir fry sauce and crisp, fresh veggies like carrots, bell peppers, and snow peas. Swapping mushrooms for meat keeps this udon noodle stir fry hearty and plant-based. This recipe moves fast, so mis-en-place is crucial! Cook the noodles, slice the veggies, and make the sauce before you even heat the skillet or wok.
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings : 4
    Calories: 340

    Ingredients

    • 10 oz noodles, see notes
    • 1 tsp sesame oil
    • 2 tbsp olive oil
    • 8 oz shiitake mushrooms, thinly sliced
    • 1 c shredded carrots
    • 4 green onions, sliced
    • 1 red bell pepper, julienned
    • 1 yellow bell pepper, julienned
    • 2 c shredded red cabbage, about ¼ small head
    • 4 oz snow peas
    • sesame seeds, to garnish

    Stir Fry Sauce

    • ¼ c coconut aminos, or soy sauce, or gluten-free tamari
    • 2 tbsp rice vinegar
    • 2 tbsp orange juice
    • 2 tbsp honey, or agave, or maple syrup
    • 1 tbsp cornstarch, or arrowroot powder
    • 2 tsp sesame oil
    • 2 cloves garlic, minced

    Instructions

    • Cook noodles according to package directions. Drain the noodles, return to the pot, then toss with 1 tsp sesame oil.
    • Make the stir fry sauce. Combine all ingredients in a lidded jar or a 1-cup measuring cup. Shake or whisk until well combined.
      Homemade stir fry sauce in a glass measuring cup.
    • Heat a 12” skillet over medium high heat. Add the olive oil and heat until it shimmers. Add the mushrooms, toss to coat in the fat, then saute until the mushrooms release their water content and are golden brown and crisp around the edges, 5-6 minutes.
      Sauteed shiitake mushrooms in a skillet.
    • Add the carrots, green onions, red and yellow bell pepper, cabbage, and snow peas and toss with the mushrooms. Saute, tossing or stirring frequently, until the vegetables are tender, 5 minutes.
      Sauteed rainbow stir fry vegetables in a skillet.
    • Add the noodles to the pan, then pour in the stir fry sauce. Gently toss all ingredients and simmer until the sauce thickens and the vegetables are cooked through, about 3 additional minutes.
      Pouring stir fry sauce over noodles and vegetables in a skillet.
    • Garnish with sesame and seeds and sliced green onions. Serve immediately.
      Stir fry noodles with rainbow vegetables in a skillet.

    Notes

    Storage:  store leftovers in a sealed container in the fridge for up to 4 days. Reheat in the microwave in 30 second intervals, stirring in-between. 
    Noodles. There are a number of options for noodles based on preference, budget, and dietary needs; most options can be found in the Asian section of your local grocery store, or a local Asian market. Here’s a breakdown:
    • The classics:  thin egg noodles, soba noodles, or udon noodles.
    • Gluten-free:  rice noodles – be mindful of your cook time.
    • Paleo:  sweet potato glass noodles. 
    • Convenient:  spaghetti, bucatini, or linguine. 
    • Budget:  Ramen noodles – save the seasoning packet for another use.

    Nutrition Information

    Calories: 340kcal (17%), Carbohydrates: 56g (19%), Protein: 9g (18%), Fat: 11g (17%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 435mg (18%), Potassium: 679mg (19%), Fiber: 6g (24%), Sugar: 17g (19%), Vitamin A: 299% (299%), Vitamin C: 271% (271%), Calcium: 31% (31%), Iron: 19% (19%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « 15-Minute Refreshing Citrus Salad with Arugula

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    6 Comments
    Filed Under: 30 Minute Meals, Main Dishes, Stir Fry, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. LUCYG

      October 02, 2020 at 4:00 pm

      This. Looks. Amazing. Thank you!

      Reply
    2. Spencer Zamora

      December 02, 2020 at 9:01 pm

      5 stars
      So good! We added babycorn- it was delicious!

      Reply
    3. James

      April 20, 2022 at 9:04 pm

      It is an awesome recipe. Thx

      http://www.deliverto.space

      Reply
    4. James

      July 22, 2022 at 2:21 pm

      It is grate recipe. Thx best regards!
      http://www.fooddoz.com

      Reply

    Trackbacks

    1. All Purpose Stir Fry Sauce | Our Salty Kitchen says:
      March 9, 2021 at 10:48 am

      […] Favorite Stir Fry Noodles […]

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    2. Healthy Hone Garlic Chicken Stir Fry | Our Salty Kitchen says:
      May 8, 2021 at 10:54 am

      […] Stir Fry Noodles […]

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