Veggie-Packed Stir Fry Noodles Recipe
A quick and flavorful stir-fry loaded with fresh vegetables, tender noodles, and a bold, savory sauce.
Ingredients
For the Stir-Fry:
- 8 oz rice noodles or your favorite noodles
- 1 tbsp sesame oil
- 1 cup broccoli florets
- 1 cup bell peppers sliced
- ½ cup carrots julienned
- ½ cup snap peas
- ½ cup mushrooms sliced
- 2 cloves garlic minced
- 1- inch ginger grated
For the Sauce:
- ¼ cup soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp peanut butter or tahini
- 1 tsp sriracha optional, for spice
- 1 tsp cornstarch mixed with 1 tbsp water
For Garnishing:
- 2 tbsp sesame seeds
- ¼ cup green onions sliced
- 1 tbsp crushed peanuts
Instructions
- Cook the Noodles: Boil noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
- Prepare the Sauce: Whisk soy sauce, maple syrup, rice vinegar, peanut butter, sriracha, and cornstarch slurry in a small bowl. Set aside.
- Sauté the Veggies: Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger, and cook for 30 seconds.
- Stir-Fry the Vegetables: Toss in broccoli, bell peppers, carrots, snap peas, and mushrooms. Stir-fry for 3–4 minutes until slightly tender but still crisp.
- Combine Everything: Add cooked noodles to the pan. Pour the sauce over and toss well to coat everything evenly.
- Garnish & Serve: Sprinkle with sesame seeds, green onions, and crushed peanuts. Serve hot and enjoy!
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin A: 25%
- Iron: 15%
- Vitamin C: 30%
- Magnesium: 12%
- Potassium: 10%
Tips for the Best Stir-Fry Noodles
- Don’t overcook the noodles—mushy noodles ruin the vibe.
- Use high heat to get that perfect stir-fry texture.
- Swap in any veggies you love or need to use up.