Mixed Vegetable Stir Fry with Noodles
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5
6 reviews
Excellent
Mixed Vegetable Stir Fry with Noodles
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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!
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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 ginger grated
- 1 Tablespoon sugar up to 2 Tablespoons, to taste, or honey
- 1 Tablespoon corn starch
- red pepper flakes optional
Stir Fry Noodles
- 14 ounces rice noodles dry stir-fry
- 2 Tablespoons neutral oil
- ½ yellow onion thinly sliced
- 2 cloves garlic thinly sliced or minced
- 1 inch ginger finely chopped or grated, fresh
- 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.
Equipments used:
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 Details
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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