Who wants just a cup of noodles when you can make a whole pan full? Stir Fry Noodles featuring my all-purpose 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, “meaty” mushrooms make it robust enough for a full meal.
With the number of rich, warm, sweet-leaning fall recipes I’ve been dedicating my time and palate to lately, Mama needed some good old fashioned sodium.
Now, is it just me, or do we all have those go-to items when “Mama” needs something? (Please feel free to share yours in the comments.)
Mama needs a drink = Manhattan.
Mama needs some chocolate = Any drugstore mystery sampler box.
Mama needs some salt = Chinese food.
Mama needs a nap = Who are we kidding? Mamas don’t have time for naps that’s why we have drinks, chocolate, and salty food.
Between my love of salt, my love of veggies, and my love of noodles, Lo Mein has always been high up on my list of comforting go-tos, so being able to not only simulate that high, but actually improve upon it 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.)
I am not saying this to brag, but I cannot even begin to tell you how many thinly sliced vegetable combos I went through to reach this perfect combination, so I would be remiss if I did not tell you to try this vegetable stir fry recipe exactly as it is before you start making swaps.
And since I already make a mean Manhattan, if I can figure out what the hell is in “Roman Nougat” I can complete my trifecta and never have to leave my house again!
How to make vegan stir fry noodles
This recipe moves quickly, so mis-en-place (aka prep!) is essential. Be sure to make the sauce, prepare the vegetables, and start boiling the noodles before you even turn on the skillet or wok.
- 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.
- Sauté the mushrooms until crispy – wait until they’ve released their moisture content and the pan is dry before proceeding to the next step.
- Add the remaining vegetables and stir fry (toss frequently over high heat) until the vegetables are tender, but not cooked through.
- Add the noodles and pour in the stir fry sauce. Stir fry the noodles with the vegetables until the sauce is thick.
- Garnish with sesame seeds for added crunch.
What kind of noodles should I use for stir frying?
One of many great things about a stir fry is how forgiving it is in terms of substitutions. Stick with long and thin, but follow the Goldilocks rule – not too thin, not too wide. These are “just right:”
- Classic: use wheat-flour egg noodles (the thin ones – usually found in lo mein and chow mein)
- 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 – save the seasoning packet for doubling-down in the future
What kind of vegetables should I use?
- Select vegetables that will stir fry in the same amount of time (but trust me when I say, this particular combination was inspired and delicious!)
- Shape matters – julienne the peppers, use shredded carrots instead of slices, keep the snap peas whole, etc.
Vegan 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.
More quick stir fry recipes
- Healthy Chicken Stir Fry
- Mostly Veggie Steak Stir Fry
- Healthy Sweet and Sour Chicken
- Chicken Teriyaki Bowls
Did you make this vegetable stir fry recipe?? I’d love to know how it turned out! Leave a comment and a rating below
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Stir Fry NoodlesPrint Recipe Rate this Recipe Pin Recipe
- 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
- 1/4 c coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp fresh orange juice
- 2 tbsp honey, or maple syrup (for vegan)
- 1 tbsp cornstarch or arrowroot powder
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 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.
- 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.
- 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, 6-7 minutes.
- 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, 3-5 additional minutes.
- Garnish with sesame and seeds and sliced green onions. Serve immediately.
- 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.