Print

Vegetable Stir-Fry Noodles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 9 reviews

A vibrant and flavorful vegetable stir-fry noodles recipe that combines fresh vegetables and tender noodles with a savory-sweet sauce, perfect for a quick and healthy weeknight meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

Noodles

  • 8 oz noodles (e.g. linguine or rice noodles)

Vegetables

  • 7 oz fresh mushrooms (chopped) or 25 g dried mushrooms (rehydrated)
  • 1 large carrot (sliced)
  • 1 red bell pepper (sliced)
  • 1 medium zucchini (sliced)
  • Green onion (to garnish)

Sauce & Seasonings

  • 1 tbsp sesame oil
  • 1/2 heaped tbsp fresh ginger (grated)
  • 3-4 garlic cloves (minced)
  • 3/4 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper (to taste)
  • 2/3 cup vegetable broth (or water)
  • 3-4 tbsp tamari (or soy sauce, gluten-free, or coconut aminos)
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup (or more to taste)
  • 1 tbsp cornstarch
  • 1 pinch of red pepper flakes (optional)
  • Sesame seeds (to garnish)

Instructions

  1. Cook Noodles: Cook the noodles of your choice in salted boiling water until al dente, being careful not to overcook. Drain and set aside.
  2. Sauté Aromatics and Vegetables: Heat sesame oil in a skillet or wok over medium heat. Add grated ginger and minced garlic, sautéing for about 2 minutes while stirring frequently. Add chopped mushrooms, sliced carrot, red bell pepper, zucchini, onion powder, smoked paprika, salt, and black pepper. Stir-fry the vegetables for around 5 minutes until softened, adding a splash of water or vegetable broth if necessary to prevent sticking or burning.
  3. Prepare Sauce: In a medium bowl, whisk together vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and optional red pepper flakes. Alternatively, combine these ingredients in a sealed mason jar and shake until well mixed.
  4. Simmer Sauce with Vegetables: Pour the prepared sauce into the skillet with the vegetables, bringing the mixture to a simmer. Let it cook for about 1 minute to thicken slightly.
  5. Toss Noodles with Sauce and Vegetables: Add the drained noodles to the skillet and toss thoroughly to combine. Cook for an additional 1-2 minutes to heat through and allow flavors to meld. Taste and adjust seasoning with more salt, pepper, tamari, or sweetener as desired. For a creamier texture, add a few spoonfuls of peanut butter if preferred.
  6. Garnish and Serve: Remove from heat, garnish with sliced green onions and sesame seeds, and serve immediately. Store any leftovers covered in the refrigerator for up to 3 days.

Notes

  • Use linguine or rice noodles depending on preference or dietary needs.
  • Rehydrate dried mushrooms in warm water before use if fresh mushrooms are not available.
  • Add a splash of vegetable broth or water during sautéing to prevent burning and to help steam vegetables.
  • Adjust the amount of maple syrup or tamari to taste depending on desired sweetness and saltiness.
  • Add peanut butter for a creamier sauce variation.
  • Leftovers can be stored in the fridge, covered, for up to 3 days.

Find it online: https://cheftinaskitchen.com/vegetable-stir-fry-noodles-recipe/