Ready in less than 30 minutes, start to finish, this vegetable stir fry noodle dish is a simple, colorful, delicious option that’ll quickly become a go-to in your home!
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This recipe is…
This vegetable stir fry recipe is a dish that I make all the time at home. It’s colorful, quick, and so, so delicious. I have a hunch that once you try it, it’ll be a staple in your weeknight dinner rotation too! Here’s why:
- It’s so yummy – I mean, you can’t beat noodles in general, can you? Then, add the Asian-inspired flavors here, and WOW, this dish is good.
- It’s easy – stir fries, in general, tend to be really easy, and this one is no different. Quick and easy is the name of the game here.
- It’s family-friendly – though this is a veggie-laden dish, I feel really confident that your entire family (even those picky eaters!) will love it.
If you’re looking for more delicious stir fry-style recipes, we’ve got you. This chicken pancit is unbelievably delicious, this beef stir fry is a classic, and this teriyaki pork stir fry recipe is an absolute home-run!
Ingredients Needed
Here’s what you’ll need for this Asian-inspired noodle dish:
- Ramen Noodles – to start, you’ll need 3 (2.8-ounce) packages of ramen noodles. THIS is our favorite gluten-free option and the brand that Cassy makes this dish with all the time.
- Sesame Oil – to really bring the Asian-inspired flavors, you’ll use 2 tablespoons of sesame oil.
- Broccoli – now for the veggies! You’ll need 2 stalks of broccoli, trimmed (or 9 ounces of pre-chopped broccoli).
- Mushrooms – 8 ounces of sliced mushrooms will also be added to the mix.
- Carrots – about 1 cup of julienned carrots get added in too — feel free to buy already julienned carrots instead of doing it yourself!
- Snow Peas – you’ll also want to grab 6 ounces of snow peas.
- Red Onion – 1 thinly sliced red onion will add a lot of delicious flavor to the dish.
- Red Bell Pepper – 1 deseeded and thinly sliced red bell pepper makes an appearance here too.
- Tamari or Soy Sauce – a ¼ cup of tamari (or soy sauce if you’re not gluten-free) goes a long way in adding a really delicious, bold Asian-style flavor to the noodle dish.
- Fish Sauce – a ½ teaspoon of fish sauce deepens the flavor just slightly — if you’ve never had fish sauce, don’t be intimidated. You’ve got this. It’s strong, but a little goes a long way in adding a ton of flavor and depth to your meal.
- White Sesame Seeds – 1 teaspoon of white sesame seeds garnish the dish beautifully.
- Red Chili Flakes – to add just a touch of spice, a ¼ teaspoon of red chili flakes get sprinkled over top the finished dish.
Vegetable Variations
The sky’s the limit here, y’all! Choose any veggies you love and swap those in for any veggies that you don’t love (or don’t have on hand). You really can’t go wrong with any veggies you choose. A few of my favorites (that aren’t already included in this recipe) are:
- Green beans
- Zucchini
- Baby corn
- Cabbage
- Cauliflower
- Bell peppers of all colors
- Peppers of all kinds
- Sprouts (thrown in at the very end)
- Brussels sprouts
Protein Variations
Just like with veggies, there are a lot of options here. Choose to keep this recipe as is if you’re looking for a vegetarian option, or add any cooked protein that you love (crispy chicken thighs, teriyaki chicken wings, and teriyaki turkey meatballs would all be delicious) if you enjoy animal proteins.
How to Make this Recipe
The process is super easy, y’all. It’s amazing! Here’s what you’ll do:
- Boil the broccoli and noodles – bring a pot of water to a rolling boil, add the broccoli to the pot, and let it boil for 2 minutes. After 2 minutes, add the ramen and cook for 3 minutes (with the broccoli). Strain the broccoli and noodles and set aside separately.
- Saute the veggies – in a large skillet over high heat, add the sesame oil with the onion, mushrooms, carrots, bell pepper, and peas. Saute over high heat for 4 to 5 minutes, or until they start to crisp a bit and are wilted.
- Add the noodles, broccoli, tamari, and fish sauce – once your veggies are slightly crisped and wilted, add the drained noodles and broccoli to the skillet, followed by the tamari and fish sauce, and toss to combine.
- Garnish and serve – garnish with the sesame seeds and red pepper flakes. Serve and enjoy!
Tips, Tricks, and Substitutions
Though this recipe is easy and delicious as written, feel free to make it your own! Here are some of my best tips, tricks, and substitutions for this one:
Boil the broccoli with the pasta – this is probably the biggest time-saving hack for this noodle dish! Throw the broccoli (you don’t even need to chop it first!) into the water with the noodles when the noodle timer has about 5 minutes left. Then, just strain it out before straining out the noodles, chop it up, and add it to the stir fry pan!
Use any vegetables you have on hand – toss in any vegetables in your fridge that you want to use up. Find some of my favorite options below!
Frequently Asked Questions
Gluten-free ramen noodles are pictured here, but truly, any Asian-style noodles will work great. If you’re not gluten-free, feel free to grab your favorite ramen noodles — just discard the seasoning packet if your ramen comes with one. Note that I’ve also made this dish with vermicelli noodles (clear noodles) and it came out wonderfully.
Cassy went with a super simple sauce here: tamari (or soy sauce) and fish sauce. The simplicity of this sauce helps the dish to stay really light and bright rather than heavy and bogged down (as a lot of noodle dishes can be).
These stir fry noodles are best stored in an airtight container in the refrigerator.
Stored properly (in an airtight container in the fridge), leftovers will last for 4-5 days.
If you’re reheating a single serving, the good ole microwave is a great option. If you’re reheating several servings (or if you’d just like to avoid using the microwave), you can reheat the stir fry noodles in a pan on the stovetop until warmed through.
Cassy’s go-to is store-bought potstickers — Feel Good Foods makes really delicious gluten-free potstickers (with a couple different filling options). If you’re adding meat to your dish, though, you really don’t *need* anything else to go with it — between the noodles, veggies, and whatever protein you throw in, you’ve got a complete meal.
More Favorite Stir Fry Recipes
Vegetable Stir Fry with Noodles
Ingredients
- 3 2.8-ounce packages of ramen noodles
- 2 stalks broccoli trimmed (about 1.5 cups)
- 2 tablespoons sesame oil
- 8 ounces sliced mushrooms
- 1 cup julienne carrots
- 6 ounces of snow peas
- 1 red onion thinly sliced
- 1 red bell pepper deseeded and cut into thin strips
- 1/4 cup tamari or soy sauce
- 1/2 teaspoon fish sauce
- 1 teaspoon white sesame seeds for garnish
- 1/4 teaspoon red chili flakes for garnish
Instructions
- Bring a pot of water to a rolling boil, add the broccoli to the pot, and let it boil for 2 minutes. After 2 minutes, add the ramen and cook for 3 minutes (with the broccoli). Strain the broccoli and noodles and set aside separately.
- In a large skillet over high heat, add the sesame oil with the onion, mushrooms, carrots, bell pepper, and peas. Saute over high heat for 4 to 5 minutes, or until they start to crisp a bit and are wilted.
- Add the drained noodles and broccoli to the skillet, followed by the tamari and fish sauce. Toss to combine.
- Garnish with the sesame seeds and red pepper flakes. Enjoy!
Recipe Notes
- Green beans
- Zucchini
- Baby corn
- Cabbage
- Cauliflower
- Bell peppers of all colors
- Peppers of all kinds
- Sprouts (thrown in at the very end)
- Brussels sprouts
Nutrition
Do we not use the Ramen flavoring packet? I’m assuming not since we add other ingredients for flavor. Thank you!
No, toss the flavoring packet that comes with the noodles!
Can you sub coconut aminos for soy sauce?
Definitely!
This is a great recipe to do as is, or mix it up with different veggies and protein. The addition of fish sauce really takes the flavor profile up a notch! keep up the great work F&F team!!
We’re so glad you enjoyed it!
Hi, I would love to make it this week. I love garlic though, where would i add that in? with the peppers and onions step?
Yes, that would be great, Savina!
This recipe was delicious! I marinaded a boneless chicken breast (which I chopped into bite size pieces) in 1 T canola oil, 1 tsp cornstarch and 2 tsp soy sauce for 20 minutes. Stir fried chicken ahead of cooking rest of the dish. Didn’t have fish sauce so diluted oyster sauce with a dash of water. Added chicken to the dish at the end. Can’t wait to try more of your recipes!
So glad to hear that, Debbie! Thank you so much for sharing this with us!
This was so easy and so delicious! This recipe will definitely be our go to for stir fry’s now. So easy to add in whatever protein you want as well.
I’m so glad, Aimee! Thank you so much for sharing this with us!