4.8 from 57 votes
Vegetable Stir Fry Noodles
These Vegetable Stir Fry Noodles are tossed in a deliciously flavorful sauce and ready in just 25 minutes! Vegetarian + Vegan
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 248 kcal
Course:
Main Course
Cuisine:
Vegetarian , Vegan
Ingredients
- 4-5 oz noodles (ramen, soba, or lo mein noodles)
- 1 TBSP sesame oil
- 2 cloves garlic (peeled and minced)
- ½ tsp freshly grated ginger or 1 tsp ginger paste
- 2 cups chopped fresh green beans
- 1 cup sliced red bell pepper
- 1 cup shredded cabbage or brussels sprouts
- ¼-½ cup shredded carrots
- ¼ cup thinly sliced green onions
- 1 TBSP toasted sesame seeds to garnish (optional)
STIR FRY SAUCE
- 3 TBSP hoisin
- 2 TBSP low-sodium soy sauce plus extra for drizzling
- 1-2 TBSP Chili garlic sauce (Sriracha works as well!)
- 1 TBSP rice vinegar
- ¼ tsp crushed red pepper flakes
Instructions
- Measure and prep veggies.
- Whisk together sauce ingredients in a small bowl and set aside. The chili garlic sauce and red pepper flakes will determine the spiciness. If you'd like the sauce less spicy, add less of each then adjust to taste later by adding more if desired.
- Cook noodles according to package directions as they will vary by type. My ramen-style soba noodles were ready in 3 minutes. Once tender, drain noodles and set aside.
- Heat sesame oil (or olive/avocado oil if preferred) in a large skillet or wok over medium high heat. Add bell pepper, carrot, and green beans. Cook, stirring frequently until tender.
- Next add cabbage, garlic, and ginger and cook for an additonal minute or two until the cabbage is wilted and the garlic is fragrant.
- Stir in sauce and noodles and cook, stirring frequently, for a few minutes until your noodles are hot and saucy!
- Top with green onion and optional sesame seeds. For even more heat, add some optional crushed red pepper flakes.
Cup of Yum
Notes
- ADDITIONAL VEGGIE OPTIONS TO MIX AND MATCH: broccoli, mushrooms, snow peas or snap peas, edamame, asparagus, bean sprouts, sliced jalapeño peppers, peas.
- I used approx. 3.5 cups of veggies (cabbage, green beans, bell pepper, and carrots) so feel free to mix and match with any vegetables you'll like to use. If you end up using a bunch more than 3.5 cups of veg and/or using extra noodles simply make a little extra sauce and you should be good to go!
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
43g
(14%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
695mg
(29%)
Potassium
528mg
(15%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
3667IU
(73%)
Vitamin C
77mg
(86%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 248
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 695mg | 29% |
| Potassium | 528mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 3667IU | 73% |
| Vitamin C | 77mg | 86% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.