This colorful and tasty stir fry vegetable noodles dish is a quick and easy vegan meal packed with fresh veggies and savory flavors. Perfect for a weeknight dinner!
Ingredients
7 oz (200 g) noodles (rice, udon, soba)
1 tablespoon vegetable oil (preferably sesame or neutral-flavored oil)
1 bell pepper
1 red bell pepper, thinly sliced
1 tomato, cut into wedges
1 carrot, thinly sliced or grated
3.5 oz (100 g) broccoli, cut into small florets
1 small onion, thinly sliced into half-moons
2 garlic cloves, finely chopped
1 tablespoon soy sauce
1 tablespoon vegan teriyaki sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger (optional)
Salt and black pepper to taste
Execution
Prepare the noodles: Cook the noodles according to the package instructions. Drain and set aside.
Prepare the vegetables: Heat the vegetable oil in a deep skillet or wok over high heat.
Sauté: Add the onion and sauté for 1-2 minutes until it becomes translucent. Add the garlic and ginger, and sauté for another 30 seconds, stirring constantly.
Add the vegetables: Add the bell pepper, carrot, broccoli, and tomato to the skillet. Stir-fry for 4-5 minutes, stirring constantly, until the vegetables are crisp-tender.
Add sauces and seasonings: Add the soy sauce, teriyaki sauce, sesame oil, salt, and pepper. Mix well.
Add the noodles: Add the cooked noodles to the skillet and toss thoroughly to combine.
Serve: Transfer the prepared noodles to a plate and, if desired, garnish with green onions and sesame seeds.
Additional tips
- Feel free to add your favorite vegetables like snow peas, mushrooms, or zucchini.
- For a protein boost, add tofu, tempeh, or edamame.
Vegetable Stir-Fry Noodles
Ingredients
- 7 oz 200 g noodles (rice, udon, soba)
- 1 tablespoon vegetable oil preferably sesame or neutral-flavored oil
- 1 bell pepper
- 1 red bell pepper thinly sliced
- 1 tomato cut into wedges
- 1 carrot thinly sliced or grated
- 3.5 oz 100 g broccoli, cut into small florets
- 1 small onion thinly sliced into half-moons
- 2 garlic cloves finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon vegan teriyaki sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger optional
- Salt and black pepper to taste
Instructions
- Prepare the noodles: Cook the noodles according to the package instructions. Drain and set aside.
- Prepare the vegetables: Heat the vegetable oil in a deep skillet or wok over high heat.
- Sauté: Add the onion and sauté for 1-2 minutes until it becomes translucent. Add the garlic and ginger, and sauté for another 30 seconds, stirring constantly.
- Add the vegetables: Add the bell pepper, carrot, broccoli, and tomato to the skillet. Stir-fry for 4-5 minutes, stirring constantly, until the vegetables are crisp-tender.
- Add sauces and seasonings: Add the soy sauce, teriyaki sauce, sesame oil, salt, and pepper. Mix well.
- Add the noodles: Add the cooked noodles to the skillet and toss thoroughly to combine.
- Serve: Transfer the prepared noodles to a plate and, if desired, garnish with green onions and sesame seeds.
Notes
- Cut all vegetables about the same size for even cooking
- Have everything ready before you start cooking – stir-fries happen fast!
- Use any noodles you have on hand – they all work great
- For extra flavor, add a squeeze of lime juice at the end
- Keep stirring constantly to prevent sticking or burning
- Try adding mushrooms or snow peas for extra variety
