Vegetable Stir-Fried Noodles Recipe
A vegan vegetable stir-fried noodles recipe using crisp vegetables, tender noodles, and umami sauce for quick, flavorful, satisfying meals.
Ingredients
- 8 oz rice noodles or wheat noodles
- 1 cup broccoli florets
- 1 cup bell peppers sliced
- 1 cup carrots julienned
- 1 cup snap peas or snow peas
- 2 garlic cloves minced
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 tsp maple syrup or agave
- 2 tbsp chopped green onions for garnish
- 1 tsp sesame seeds optional, for garnish
Instructions
- Cook noodles according to package instructions; drain and set aside.
- Heat sesame oil in wok over medium-high heat.
- Add garlic and ginger; sauté 1 minute until fragrant.
- Add broccoli, bell peppers, carrots, and peas; stir-fry 3–4 minutes until crisp-tender.
- Add noodles; toss with soy sauce and maple syrup until evenly coated.
- Cook 2–3 minutes until heated through and flavors meld.
- Garnish with green onions and sesame seeds before serving.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 10g
Vitamins & Minerals (per serving, approx.)
- Iron: 18%
- Calcium: 12%
- Vitamin A: 25%
- Vitamin C: 40%
- Magnesium: 15%
Tips to Enhance Flavor
- Add a splash of rice vinegar for tangy brightness.
- Toss in chili flakes or crushed peanuts for heat and crunch.
- Mix in seasonal vegetables for extra color, texture, and nutrients.