Spicy Vegetable Stir Fry Noodles

Here’s my go-to vegetable stir fry noodles recipe, with quick-cooking rice noodles, fresh crunchy vegetables, and a simple sauce made with soy sauce, garlic, and ginger.

These noodles have become my family’s favorite weeknight dinner option. I usually make a big batch so we can pack some for lunch the next day. Nothing better than leftover noodles that taste even better the next day, right?

What Kind of Noodles Should I Use?

For stir fry noodles, you’ve got two main options that work equally well – classic linguine or rice noodles. Rice noodles are the more traditional choice and they’re great if you’re looking to keep things gluten-free, plus they tend to soak up the sauce really nicely. Regular linguine pasta works surprisingly well too, and it’s usually easier to find in most grocery stores. If you go with rice noodles, just be careful not to overcook them – they only need a quick soak in hot water until they’re just tender. With either type, remember to rinse them in cold water after cooking to stop the cooking process and prevent them from sticking together.

Options for Substitutions

This stir fry recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Noodles: Besides linguine or rice noodles, you can use soba, udon, or even spaghetti. For a low-carb option, try zucchini noodles or shirataki noodles.
• Vegetables: The great thing about stir fries is that you can swap vegetables based on what’s in your fridge. Try snap peas, broccoli, baby corn, or bok choy. Just keep the total amount of veggies about the same.
• Tamari/Soy Sauce: While the recipe suggests tamari, soy sauce, or coconut aminos, you can also use Liquid Aminos. Just note that regular soy sauce will make the dish not gluten-free.
• Maple Syrup: Feel free to use honey, agave nectar, or brown sugar instead. Start with a smaller amount and adjust to taste.
• Cornstarch: Arrowroot powder or potato starch work well as alternatives – use the same amount as cornstarch.
• Fresh Ginger: If you’re out of fresh ginger, you can use 1/4 teaspoon of ground ginger instead, though fresh really gives the best flavor.
• Rice Vinegar: Apple cider vinegar or white wine vinegar can work in place of rice vinegar – just use a bit less as they’re slightly stronger.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stir-fry noodles is overcrowding the pan – working in batches and giving your vegetables enough space to cook will prevent them from steaming instead of getting that perfect crispy-tender texture. Another common error is adding all vegetables at once; instead, start with harder vegetables like carrots first, then add softer ones like zucchini and mushrooms later to ensure everything is cooked just right. To avoid mushy noodles, cook them separately until they’re slightly underdone, then add them to the stir-fry at the very end – they’ll finish cooking in the sauce while soaking up all those amazing flavors. For the best results, have all your ingredients prepped and ready before you start cooking, as stir-frying moves quickly and leaving the pan to chop vegetables mid-cooking can lead to overcooked or unevenly cooked components.

What to Serve With Stir Fry Noodles?

These veggie-packed noodles work great with simple Asian-inspired sides that add extra flavor and crunch to your meal. Try serving them with crispy spring rolls or dumplings (store-bought ones are totally fine!) for a takeout-style dinner at home. A side of steamed edamame with a sprinkle of sea salt makes an easy protein boost, while a simple cucumber salad with rice vinegar keeps things fresh and light. If you want to add more protein to your plate, you can also serve these noodles with some crispy tofu or grilled chicken on the side.

Storage Instructions

Keep Fresh: These tasty stir fry noodles will stay good in an airtight container in the fridge for up to 4 days. The vegetables might soften a bit, but the flavors actually get better as they meld together! It’s perfect for meal prep and makes great leftovers for lunch.

Pack: If you’re taking these noodles for lunch, pack them in a microwave-safe container. I like to add a few drops of water before reheating to keep the noodles from drying out. The vegetables stay crisp-tender and the sauce maintains its flavor really well.

Warm Up: You can warm up your leftover stir fry either in the microwave for 1-2 minutes or in a pan over medium heat. If using a pan, add a splash of water or vegetable stock and stir occasionally until heated through. Give everything a good toss before eating to redistribute the sauce.

Preparation Time	10-20 minutes
Cooking Time	15-25 minutes
Total Time	25-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 20-25 g
• Carbohydrates: 90-100 g

Ingredients

• 8 oz noodles (choose from linguine or rice noodles)
• 1 tablespoon sesame oil
• 1/2 heaped tablespoon grated fresh ginger
• 3 to 4 minced garlic cloves
• 7 oz chopped fresh mushrooms (or 25g dried mushrooms, soaked in water)
• 1 large carrot, sliced
• 1 red bell pepper, sliced
• 1 medium zucchini, sliced
• 3/4 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Green onion for garnish
• Sesame seeds for garnish
• 2/3 cup vegetable stock (or water)
• 3 to 4 tablespoons tamari (or gluten-free soy sauce, or coconut aminos)
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup (adjust as desired)
• 1 tablespoon cornstarch
• A pinch of red pepper flakes, if desired

Step 1: Cook the Noodles

Begin by cooking noodles of your choice in salted water until they are al dente.

Be cautious not to overcook the noodles as they will continue to absorb liquid once mixed with the sauce.

Once cooked, drain and set aside.

Step 2: Sauté the Vegetables and Aromatics

While the noodles are cooking, heat a bit of oil in a skillet or wok over medium heat.

Sauté ginger and garlic for about 2 minutes, stirring frequently to prevent burning.

Add mushrooms, carrot, red pepper, zucchini, and your chosen spices to the pan.

Sauté for about 5 minutes or until the vegetables are softened, stirring often.

If the pan becomes too dry, add a splash of water or vegetable broth to prevent the vegetables from burning.

Step 3: Prepare the Sauce

In a medium bowl, combine all the sauce ingredients: vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and red pepper flakes.

Stir everything together with a whisk until the mixture is smooth.

Alternatively, you can add the sauce ingredients to a mason jar, secure the lid, and shake well to mix thoroughly.

Step 4: Simmer the Sauce

Pour the prepared sauce into the pan with the sautéed vegetables.

Bring the mixture to a simmer and let it cook for about 1 minute, allowing the sauce to thicken slightly and flavors to meld.

Step 5: Combine Noodles and Sauce

Add the drained noodles to the skillet or wok, tossing them in the sauce to combine well.

Cook for an additional 1-2 minutes.

Taste the dish and adjust the seasoning as needed with more salt, pepper, tamari, or sweetener according to your preference.

For a creamier texture, consider stirring in a few spoons of peanut butter.

Step 6: Garnish and Serve

Once everything is well combined and to your taste, garnish the dish with chopped green onions (scallions) and sesame seeds.

Serve immediately and enjoy.

Store any leftovers covered in the fridge for up to 3 days.