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20 Minute Vegan Stir Fry Noodles

This saucy, veggie-packed, vegan stir fry noodle recipe is an easy weeknight family dinner.

A bowl of slurpy noodles and saucy veggies hits the spot on a busy weeknight. Vegan stir fry is a hit with kids and adults!

Vegan Stir Fry Noodles
Vegan Stir Fry Noodles

4 Reasons My Family Loves Vegan Stir Fry Noodles

  1. Deliciously Healthy. It’s a bowlful of slurpy, saucy noodles that you (and your kids) will love. Chickpeas give you protein and veggies are packed with vitamins, minerals and fiber.
  2. Fast: You’re done in 20 minutes, start to finish. One pan & one small pot.
  3. Flexible: Use whatever you have in the kitchen. 
    • Noodle Ideas: Use whatever noodles you have in the pantry, like: udon, ramen, soba, spaghetti, and rice noodles. If you need a gluten-free noodle option, rice noodles are your best bet! They’re also called vermicelli, rice sticks or “pad thai” noodles. Throughout these recipe photos and video, you’ll see both udon and ramen. I had to test to make sure I wasn’t letting you down! Also… y’know… noodles.
    • Veggie Ideas: Broccoli or broccolini, red bell pepper, asparagus tips, green beans, shiitake or button mushrooms, kale or spinach, shredded carrot, zucchini, red onion
    • Protein Ideas: Chickpeas, shelled edamame, cooked tofu cubes.
    • Topping Ideas: Sesame seeds (white, black, toasted), sliced green onion, cilantro
  4. Meal Prep: These vegan stir fry noodles are perfect for a busy week at school or work. Or, for the kiddos, pop the stir fry in the microwave in the morning, and then transfer to a heated thermos.

    Win-win-win-win-win!
Vegan Stir Fry Noodle Ingredients

1 Minute Video: How To Make Stir Fry

Stir Fry Noodles Are Easy

Boil Some Water

Put a pot on the stove. Fill it half way with water, and crank it to “High”. Have you made ramen before? Good. That’s what you’re gonna do. Just cook the plain noodles in water. Throw away that packet of mystery salt-chemical stuff. 

Homemade Stir Fry Sauce

While the water is coming to a boil, you can whip up your homemade stir fry sauce first so it’s ready to go. Measure all of the ingredients into a jar. If you have kiddos, this is a great “sous chef” job! At the end, a grown up should be in control of squeezing in Sriracha. Trust me. Don’t let kids do this. Shakey-shake the jar. You’re done.

“Why should I make stir fry sauce? It’s at the store!” It’s SO cheap. And right there. I get it. But MSG? Corn Syrup? Mystery science lab ingredients? Pass. If you have some Asian staple ingredients in your pantry, it’s simple to add them all to a jar and give it a shake. I also like that “mad scientist” feeling of pouring a little of this, a little of that, a dash of this into a jar. 

Noodles

Pop your noodles in the boiling water. They’ll be done in probably 4 minutes. Once the noodles are done and drained, drizzle a little oil in and stir. This’ll keep them from sticking and clumping into an epic mass of noodle.

Stir Fry Time!

Pour some olive oil and a dollop of sesame oil in a big ol’ skillet (non-stick is best). Sesame oil has such an awesome flavor, it packs a punch in just a little bit of oil. Heat it up as hot as it’ll go without setting off your smoke detector. 

Broccoli, asparagus and red pepper cooking for vegan stir fry
Broccoli, asparagus and red pepper cooking for vegan stir fry

Add veggies in the order of what gets done fastest. Space them out a few minutes. 

  • First: onion, broccoli, chickpeas
  • Next: bell pepper, asparagus
  • Mushrooms should be added right when the noodles are. Mushrooms don’t like being overcooked.
  • Once the veggies colors are bright and they’ve cooked down a little bit (about 2-3 minutes), add your cooked noodles, mushrooms, leafy greens and stir fry sauce.
Add cooked noodles, greens and sauce to vegan stir fry
Add cooked noodles, greens and sauce to vegan stir fry

After just a couple minutes, all the noodles and veggies will be covered in sauce. You’re done! It’s that easy.

Stir fry noodles are perfect for meal prep. Just divide them up into a few food storage containers, and your work or school lunches are done. If I’ve got something delicious, homemade and ready to eat in your fridge, I am far less likely to succumb to temptation!

Printable Recipe 

Print
Vegan Stir Fry Noodles

20 Minute Vegan Stir Fry Noodles


  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 1x
Scale

Ingredients

Stir Fry Sauce

  • 1/2 cup ramen broth or vegetable broth
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1 Tbsp rice vinegar
  • 1 Tbsp corn starch
  • 1 tsp sesame oil
  • 1 tsp pureed ginger
  • Sriracha, to taste

Stir Fry

  • Oil (for stir frying)
  • 2 scallion whites, sliced
  • 2 cups broccoli or broccolini florets
  • 1 can chickpeas, drained and rinsed
  • 1 bell pepper, chopped
  • 1 cup asparagus tips
  • 1 cup mushrooms, chopped
  • 2 cups leafy greens, de-stemmed and torn
  • 23 packages ramen or udon noodles (seasonings discarded)
  • green onion slices / sesame seeds, for garnish

Instructions

  1. Whisk or shake all stir fry sauce ingredients together in a bowl or jar.
  2. Bring a small pot of water to a boil. (Begin heating stir fry pan while waiting). Cook ramen (or other noodles) according to package instructions. When done, drain water and drizzle a little oil on noodles to prevent clumping. 
  3. Heat oil in a non-stick pan over medium-high heat.
  4. Add scallion, broccoli and chickpeas. Stir until coated in oil. Cook for 2-3 minutes.
  5. Add red bell pepper and asparagus. Stir to combine. Cook for 3-4 minutes.
  6. Add mushrooms, ramen and leafy greens. Pour sauce over. Use tongs to gently combine ingredients and coat in sauce. Let cook for 2 minutes.
  7. Garnish with green onions and/or sesame seeds.

Notes

Vegetarian: This recipe is vegetarian.

Vegan: This recipe is vegan.

Gluten-Free: Substitute tamari instead of soy sauce. Use gluten-free noodles, such as rice noodles. 

  • Category: Dinner
  • Method: Stir Fry
  • Cuisine: Asian

Nutrition

  • Calories: 459
  • Sugar: 20g
  • Sodium: 2169mg
  • Fat: 10.8g
  • Saturated Fat: 1.3g
  • Carbohydrates: 77.7g
  • Fiber: 9g
  • Protein: 16.9g
  • Cholesterol: 0mg

Keywords: vegan stir fry, vegetarian stir fry noodle stir fry, plant-based stir fry

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