Vegetable Stir Fry with Noodles Recipe
A quick, budget-friendly stir fry loaded with noodles and crisp veggies coated in a savory soy-based sauce.
Ingredients
- 8 oz rice noodles or wheat noodles
- 2 tbsp sesame oil
- 3 garlic cloves minced
- 1 inch ginger grated
- 1 cup broccoli florets
- 1 carrot julienned
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup snap peas
- ¼ cup soy sauce or tamari
- 1 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tsp chili flakes optional
- 2 green onions chopped
- 1 tbsp sesame seeds
Instructions
- Cook noodles according to package directions, drain, and set aside.
- Heat sesame oil in wok. Add garlic and ginger. Stir for 1 minute until fragrant.
- Add broccoli, carrot, bell pepper, zucchini, and snap peas. Stir fry 6–7 minutes until crisp-tender.
- Whisk soy sauce, rice vinegar, and maple syrup in bowl. Stir in chili flakes if desired.
- Add cooked noodles and sauce to wok. Toss for 2–3 minutes until evenly coated.
- Garnish with green onions and sesame seeds before serving.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 10g
Vitamins and Minerals (per serving)
- Vitamin C: 65%
- Vitamin A: 40%
- Iron: 14%
- Calcium: 6%
- Potassium: 18%
Notes and Tips
- Use rice noodles for gluten-free, or soba noodles for extra nuttiness.
- Don’t overcook the noodles—soggy is not chic.
- Add tofu or tempeh for extra protein.
- Squeeze lime juice before serving for brightness.
- Make extra sauce because saucy noodles solve bad days faster than wine sometimes.