These vegan stir fry noodles are full of irresistible flavor and come together in just 25 minutes! Fresh sautéed vegetables and a delicious homemade stir-fry sauce create a great weeknight meal that the whole family will love!
No need to go to the store as there are endless substitution possibilities here! Feel free to use any vegetables and noodles of your choice.
This is one of those perfect meals to cook when you have certain vegetables in your fridge that need to be eaten soon or tossed. And the best part is, most of the ingredients are probably already in your pantry and fridge!
Just toss it all in the wok!
This tasty, slightly spicy, Asian noodle stir fry has become a regular dish at our house. I love how the spice level can be adjusted and it goes well with any type of veggies and noodles we have on hand.
I also think this vegan noodle stir fry is a great alternative to takeout because you get to control the ingredients and it’s so much cheaper!
Make it even heartier with tofu, Vegan Sesame Chicken, or Vegan Korean Fried Chicken!
Reasons you'll love this recipe
- These veggie noodle stir fry is easy to make.
- This tasty dish is perfect for a busy weeknight meal.
- What a great way to eat up leftover vegetables from your refrigerator!
- It hits the spot when you’re craving takeout but at a much lower price.
Ingredient and Substitutions
- Rice Noodles - Rice noodles go perfectly with saucy stir-fried vegetables. If you don’t have any rice noodles, you can absolutely substitute them with another type of noodle such as ramen, or vermicelli, or simply serve it over rice.
- Vegetables - Freshly sliced mushrooms, carrots, and celery are healthy and nutritious. These veggies can easily be replaced with any other type you have lying around.
- Stir Fry Sauce - The homemade stir fry sauce is easily made with a quick mix of brown sugar, low sodium soy sauce, low-sodium vegetable broth, cornstarch, and the secret ingredient of orange juice. You can even make this a few days ahead of time and store it in the refrigerator until you’re ready for it.
- Seasoning - To give this vegan stir fry dish an even more amazing flavor, you’ll use a few spices from your pantry. Simply combine garlic powder, pepper, chili powder, ginger, and a pinch of red pepper flakes.
- Garnish - Add freshly sliced scallions and sesame seeds to the top of your meal for a delicious crunch to every bite.
How to Make Vegan Stir Fry Noodles
Prepare the rice noodles according to the package instructions. This typically involves soaking them in water for a little while and/or giving them a quick boil. Try to leave them slightly al dente because they will cook a bit more later on in the pan. Slice the mushrooms, carrots, celery, and scallions.
Add the brown sugar, soy sauce, vegetable broth, orange juice, and cornstarch to a medium-sized bowl. Whisk this together until it's blended.
Combine the seasoning in a small bowl (garlic powder, pepper, chili powder, red pepper flakes, and ginger).
Heat a large skillet to medium heat, then add the sesame oil. Give the oil a few seconds to heat up before adding in the mushrooms, carrots, and celery. Stir the vegetables around as they cook for 3-4 minutes. I like to maintain a bit of the crunch from the vegetables, but you can cook them a bit longer if you’d like for them to be softer.
Add the sauce mixture and seasoning combination to the pan. Stir everything together as it cooks for 2 minutes. Make sure to scrape the bottom of the pan as you stir because the sauce will begin to thicken at this point.
Turn the heat to low and add the rice noodles to the pan. Toss them in with the sauce and veggies for about 1-2 minutes.
Enjoy these delicious vegan stir-fried noodles garnished with sliced scallions and sesame seeds!
Recipe Variations
- Add tofu, vegan chicken, or chickpeas for extra protein.
- Use more or less red pepper flakes depending on how spicy you want it.
- Garnish with nuts such as cashews or peanuts for more of a crunchy texture.
- Other noodles such as soba, udon, vermicelli, or ramen can be used here. You can easily serve the saucy veggies over rice!
- Any type of vegetable can be used such as bell peppers, onions, snap peas, broccoli, cauliflower, cabbage, or green beans.
Make Ahead
If you’d like to prepare these stir-fry noodles ahead, slice the veggies and mix the sauce a day or two beforehand. Store them in separate air-tight containers in the refrigerator until you’re ready to use them.
Storage & Reheat
Store leftovers in the refrigerator, in an air-tight container, for up to 4 days. Reheat them in the microwave or over the stovetop until heated through.
Related Vegan Recipes
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Vegan Stir Fry Noodles
Ingredients
- 8 ounces rice noodles
- 1 tablespoon sesame oil
- 1 cup baby bella mushrooms sliced
- ½ cup carrots sliced
- ½ cup celery sliced
Stir Fry Sauce
- 1 teaspoon brown sugar
- ½ cup low-sodium soy sauce
- ½ cup low-sodium vegetable broth
- 1 teaspoon orange juice
- 1 tablespoon cornstarch
Seasoning
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon chili powder
- ¼ teaspoon ground ginger
Optional Garnish
- 2 tablespoons scallions
- 1 tablespoon sesame seeds
Instructions
- Prepare the rice noodles according to the package instructions. This typically involves soaking them in water for a little while and/or giving them a quick boil. Try to leave them slightly al dente because they will cook a bit more later on in the pan. Slice the mushrooms, carrots, celery, and scallions.
- Add the brown sugar, soy sauce, vegetable broth, orange juice, and cornstarch to a medium-sized bowl. Whisk this together until it’s blended.
- Combine the seasoning in a small bowl (garlic powder, pepper, chili powder, red pepper flakes, and ground ginger).
- Heat a skillet to medium heat, then add the sesame oil. Give the oil a few seconds to heat up before adding in the mushrooms, carrots, and celery. Stir the vegetables around as they cook for 3-4 minutes. Cook them a bit longer if you’d like them to be softer.
- Add the sauce mixture and seasoning combination to the pan. Stir everything together as it cooks for 2 minutes. Make sure to scrape the bottom of the pan as you stir because the sauce will begin to thicken at this point.
- Turn the heat to low and add the rice noodles to the pan. Toss them in with the sauce and veggies for 1-2 minutes. Then, remove the entire pan from the heat.
- Garnish with sliced scallions and sesame seeds.
Video
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
Kimberly
This is wonderful!! A new family favorite in this house!
Bonnie
I'm so happy to hear that you all liked the stir fry!