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Vegetable Stir-Fry Noodles Recipe

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★★★★★

4.6 from 145 reviews

A vibrant and flavorful Vegetable Stir-Fry Noodles recipe featuring fresh mushrooms, carrot, bell pepper, and zucchini tossed in a savory-sweet tamari sauce. This quick and easy dish is perfect for a weeknight dinner, combining tender vegetables and perfectly cooked noodles in a deliciously balanced stir-fry.

Ingredients

Scale

Noodles:

  • 8 oz noodles (e.g., linguine or rice noodles)

Vegetables & Aromatics:

  • 1 tbsp sesame oil
  • 1/2 heaped tbsp fresh ginger (grated)
  • 3–4 garlic cloves (minced)
  • 7 oz fresh mushrooms (chopped) or 25 g dried mushrooms (rehydrated in water)
  • 1 large carrot (sliced)
  • 1 red bell pepper (sliced)
  • 1 medium zucchini (sliced)

Spices & Seasonings:

  • 3/4 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper (to taste)
  • 1 pinch of red pepper flakes (optional)

Sauce:

  • 2/3 cup vegetable broth (or water)
  • 3–4 tbsp tamari (or soy sauce, gluten free options, or coconut aminos)
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup (or more to taste)
  • 1 tbsp cornstarch

Garnish:

  • Green onion (to garnish)
  • Sesame seeds (to garnish)

Instructions

  1. Cook the Noodles: Prepare your noodles according to package instructions in salted boiling water until al dente, taking care not to overcook. Drain and set aside.
  2. Sauté Aromatics and Vegetables: Heat sesame oil in a skillet or wok over medium heat. Add grated ginger and minced garlic, sautéing for about 2 minutes while stirring frequently to release their aromas. Add mushrooms, carrot slices, red bell pepper slices, zucchini slices, onion powder, smoked paprika, salt, and pepper. Continue sautéing for approximately 5 minutes until vegetables soften. Add a splash of water or vegetable broth if needed to prevent sticking or burning.
  3. Prepare the Sauce: In a medium bowl, combine vegetable broth, tamari, rice vinegar, maple syrup, cornstarch, and optional red pepper flakes. Whisk thoroughly until cornstarch dissolves and mixture is uniform. Alternatively, shake all sauce ingredients vigorously in a sealed mason jar.
  4. Simmer the Sauce with Vegetables: Pour the prepared sauce into the skillet with the sautéed vegetables. Bring to a gentle simmer and cook for about 1 minute to thicken the sauce slightly and meld flavors.
  5. Toss Noodles and Adjust Seasoning: Add the drained noodles to the skillet and toss well to combine all ingredients evenly. Cook together for an additional 1-2 minutes. Taste and adjust seasoning by adding more salt, pepper, tamari, or maple syrup as preferred. For a creamier texture, stir in a few spoons of peanut butter if desired.
  6. Garnish and Serve: Remove from heat, garnish with chopped green onions and sesame seeds. Serve immediately. Store any leftovers covered in the refrigerator for up to 3 days.

Notes

  • Use gluten-free noodles like rice noodles to keep the dish gluten-free.
  • Fresh mushrooms work best, but dried mushrooms can be rehydrated and used as an alternative.
  • Adjust maple syrup for sweetness level to suit personal taste.
  • Add peanut butter for a creamier, richer sauce variation.
  • Red pepper flakes are optional and add a gentle heat if desired.

Keywords: vegetable stir-fry noodles, gluten free stir fry, vegan noodles, easy vegetable stir fry, quick dinner, healthy noodles, Asian stir-fry

Find it online: https://yumwithmia.com/vegetable-stir-fry-noodles-recipe/