Get the Recipe Mixed Vegetable Stir Fry with Noodles
User Reviews
5.0
Get the Recipe Mixed Vegetable Stir Fry with Noodles
This mixed vegetable stir fry recipe with rice noodles is an easy vegetarian meal to make on a busy weeknight. Seasoned with my simple homemade stir-fry sauce, this quick noodle dish with broccoli, carrots, and bell peppers is ready in just 30 minutes. Top with cashew nuts for an added crunch with every bite!
Ingredients
Stir Fry Sauce
- ½ cup soy sauce low sodium recommended
- ½ cup vegetable stock or water
- 1 teaspoon sesame oil
- ½ Tablespoon rice vinegar
- 2 cloves garlic minced
- 1-2 teaspoons grated ginger
- 1 Tablespoon sugar or honey up to 2 Tablespoons, to taste
- 1 Tablespoon corn starch
- red pepper flakes optional
Stir Fry Noodles
- 14 ounces dry stir-fry rice noodles
- 2 Tablespoons neutral oil
- ½ yellow onion thinly sliced
- 2 cloves garlic thinly sliced or minced
- 1 inch fresh ginger finely chopped or grated
- 1 carrot cut into matchsticks or bite-sized pieces
- 1 cup broccoli cut into small florets
- 8 ounces snap peas or snow peas
- 1 red bell pepper thinly sliced or bite-sized pieces
- 1 batch stir fry sauce recipe included
- ½ cup cashews roughly chopped
- cilantro to garnish, optional
- green onions to garnish, optional
Instructions
- Whisk together the sauce ingredients (or shake in a jar) and set aside.
- Prepare noodles according to package directions for stir fry noodles; this will vary depending on the brand. Taste of Thai noodles usually requires soaking in warm water for 20-30 minutes, whereas Thai Kitchen noodles require boiling for 4 minutes. Par-cook them before making the stir fry, as they will finish cooking in the sauce.
- Heat 2 Tablespoons oil over medium heat in a large Dutch oven or stock pan. Add onion, garlic, and ginger, cook for 2-3 minutes. Add carrots, broccoli, snap peas, cooking for 3-4 minutes. Then, add the red bell pepper for 1-2 minutes.
- Add the sauce and bring to a simmer, then stir in the prepared noodles until fully combined. Cook for 2-3 minutes, tossing occasionally until the noodles are fully cooked and the sauce has thickened.
- Garnish with cashews, cilantro, green onion, and a lime wedge as desired.
Notes
Original Sauce: this post was updated 1/2022 using stir fry sauce to make this recipe vegetarian; the original sauce used the following ingredients, and can absolutely still be used if desired:
3/4 cup vegetable stock 1/2 cup soy sauce 3 TBSP brown sugar 3 TBSP rice vinegar 1/2 teaspoon fish sauce, or to taste 1 TBSP corn starch, optional
- 3/4 cup vegetable stock
- 1/2 cup soy sauce
- 3 TBSP brown sugar
- 3 TBSP rice vinegar
- 1/2 teaspoon fish sauce, or to taste
- 1 TBSP corn starch, optional
- Roasted Cashews: toast the cashews in a dry skillet over medium-low heat, tossing frequently, until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 102g | 34% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 1941mg | 81% |
| Potassium | 432mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 4300IU | 86% |
| Vitamin C | 95mg | 106% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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