Vegan Stir Fry Noodles

No need to go to the grocery store for this quick meal as there are endless substitution possibilities! Feel free to use any vegetables and noodles of your choice.

This is one of those perfect meals to cook when you have certain veggies in your fridge that need to be eaten soon. And the best part is, most of the ingredients are probably already in your pantry and fridge! 

Just toss it all in the wok or large pan and enjoy!

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 vegetables and noodles we have on hand.

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 To Love This Veg Stir Fry

• Meat-free, no eggs
• It’s so easy to make
• Ready in a flash, making it perfect for busy weeknights
• Simply swap the soy sauce for aminos or tamari for gluten-free
• A great way to finish up leftover vegetables from your refrigerator
• Hits the spot when you’re craving takeout but at a much lower price.

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Ingredient and Substitutions

• Rice Noodles – Rice noodles go perfectly well 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 so tasty here. These veggies can easily be replaced with any other type you have lying around. Broccoli, bell peppers, zucchini, cabbage, you name it!
• 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. Use tamari or aminos for a gluten-free meal.
• 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. 

Step-By-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Prepare The Ingredients

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.

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.

Sauté The Vegetables

Heat a large skillet to medium-high heat, then add the sesame oil. Give the oil a few seconds to heat up before adding in the veggies. Stir them 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 Flavor And Noodles

Add the sauce mixture and seasoning 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 a couple of minutes.

Enjoy these delicious vegan stir-fried noodles garnished with sliced scallions and sesame seeds!

Variation Ideas

• Add tofu, vegan chicken, or chickpeas for extra protein.
• Use more or less red pepper flakes depending on how spicy you want it.
• Garnish it 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 also 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 a sealed container, for up to 4 days. Reheat them in the microwave or over the stovetop until heated through.

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