15-Minute Vegetable Stir Fry Noodles
If you're looking for a quick and healthy dinner idea, this 15-minute vegetable stir fry noodles recipe is for you. Use your favorite noodles and colorful vegetables to create a full well-rounded meal that is perfect for busy weeknights and is packed full of nutrients and flavor.
Servings: 4
Calories: 332kcal
Ingredients
For the sauce:
- ⅓ cup water
- 4 tablespoons soy sauce - Note 1
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup - or raw brown sugar or coconut sugar
- 1 teaspoon grated ginger - (or sub for 1/2 teaspoon dry ginger powder)
- ½ teaspoon chili flakes - Note 2
For the noodles
- 8-10 ounces uncooked noodles - you can use any type of noodles
- 2 tablespoon sesame oil
- 2 cloves garlic - minced
- 2 green onions - thinly sliced
- 2 carrots - thinly sliced
- 1 red bell pepper - chopped
- 2 cups mushrooms - sliced
- 2 cups broccoli - chopped
For serving
- sesame seeds
- 1 green onion
Instructions
- Mix all the sauce ingredients in a small bowl or a jar.
- Wash and chop the veggies into strips and similar size pieces.
- In a large pan or wok, heat 2 tablespoons of sesame oil over high heat. Add the minced garlic cloves and sliced green onions and cook for 30 seconds. Then add the chopped vegetables, and cook for 5 minutes, stirring frequently, until the veggies are softened. If needed, add a splash of water or vegetable broth to avoid burning.
- While the veggies are cooking, soak the noodles in hot water, following the packet directions, then drain.
- Add the cooked noodles and the sauce to the pan. Toss well for a couple of minutes. If you like your noodles darker or more seasoned, add extra soy sauce.
- Sprinkle the noodles with sesame seeds and green onion and serve.
Notes
Note 1: If you like darker or more seasoned noodles, add extra soy sauce while they cook in the skillet.
Note 2: Adjust to your preferred spiciness level.
Note 3: Make sure you chop the vegetables all roughly the same size to ensure they cook evenly and quickly.
How to Store: Cooked noodles and stir fry can be stored in an airtight container in the fridge for 2-3 days.
Reheat in a skillet or wok over medium heat with a bit of water and more stir fry sauce to moisten. Heat through to your desired temperature.
Add cooked and cooled individual portions to freezer-safe bags and remove as much air as possible. Freeze for up to 2 months. Thaw in the fridge overnight before reheating and serving.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 332kcal | Carbohydrates: 56g | Protein: 11g | Fat: 9g | Sugar: 8g