A classic vegetable stir fry gets an upgrade from my homemade sweet and savory stir fry sauce and crisp, fresh veggies like carrots, bell peppers, and snow peas. Swapping mushrooms for meat keeps these Stir Fry Noodles hearty and vegan. Prep noodles, veggies, and sauce in advance - this dish cooks quick!
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.
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.