Simple Noodle Vegetable Stir Fry
This Simple Noodle Vegetable Stir Fry is a quick and easy dish with endless options. I used baby Bok Choy, Portobello mushrooms, onion, garlic, and baby corn. You can use any veggie you like or have on hand. I also added cashews.
This simple vegetable noodle stir-fry with my oil-free Asian sauce is a quick, flavorful dish featuring tender noodles, fresh veggies, and a savory, tangy sauce. It’s a perfect balance of textures and flavors, making it a delicious and healthy weeknight meal.
This recipe is so good, that it was even published on the T. Colin Campbell Center for Nutrition Studies website.
We have more delicious vegetable stir-fries on this website like our vegan pad Thai, my easy oil-free stir-fry veggies, and this tofu veggie stir-fry with sweet ginger sesame sauce.
Reasons you will love this recipe
- Quick and Easy to Make: This simple vegetable noodle stir fry comes together in no time, making it a perfect choice for a busy weeknight meal.
- Vegan and Oil-Free: Completely plant-based and free of oil, this stir fry is a heart-healthy, guilt-free option that’s still full of flavor.
- Packed with Fresh Veggies: Loaded with nutrient-dense vegetables, this dish provides a healthy dose of vitamins, minerals, and fiber in every bite.
- Versatile and Customizable: Easily adjust the veggies and noodles to suit your taste, making it a versatile dish you can enjoy with whatever ingredients you have on hand.
Serve with rice or noodles
Sometimes, I serve stir-fries like this one over rice and sometimes noodles. The rice options I usually choose are jasmine or brown jasmine. Since my husband is not as big of a brown rice fan as I am, we like to make a mixture of both in the rice steamer. The two types of rice cook well together–1 cup white jasmine + 1 cup brown jasmine.
Rice steamer
My rice steamer is a necessity in the kitchen and is used at least once a week. Not only do we make rice, but also bulgur and quinoa in ours.
What I like about it the most is that all I have to do is add water and walk away–no stirring or watching required. I can go walk the dog or do the laundry. When it’s completely cooked, the steamer automatically switches to Keep Warm and will be ready to eat whenever we are.
How to make simple noodle vegetable stir-fry
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Wash and dice the veggies including onion, garlic, carrots, mushrooms, broccoli, bok choy, and any others you prefer.
STEP #2: In a wok or large pot, saute onion and garlic in 3 tablespoons of veggie broth for approximately 3-4 minutes.
STEP #3: Add baby Bok Choy, the other vegetables, cashews, plus another 3 tablespoons of veggie broth. Cover and cook on medium heat for about 5-7 minutes.
Other add-in options for this recipe would be Napa Asian cabbage, water chestnuts, green onion, red-yellow-green bell peppers, little bamboo slices, etc. Options are endless!
STEP #4: Whisk all of the sauce ingredients together in a medium bowl. Adjust ingredients to your taste.
Add the Asian sauce. Cook for approximately 3-4 minutes, uncovered until the sauce has thickened and veggies are done. They are best if not cooked too long, leaving a little crunch. Serve over noodles (I like rice noodles) or rice.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Noodle Vegetable Stir Fry
Ingredients
Stir Fry Veggies
- 4-6 small bundles baby Bok Choy
- 1 small onion sliced
- 2 cloves garlic minced
- 1/2 cup mushrooms, sliced
- 1/4 cup water chestnuts drained
- 1/2 cup baby corn drained
- 1/4 cup bamboo slices drained
- 1 cup any veggies you like Napa, red peppers, green onion, etc.
- 1/4 cup raw cashews optional
- veggie broth
- salt to taste
Asian Sauce
- 1/4 cup soy sauce or tamari
- 1/4 cup water
- 1.5 tablespoons lemon juice
- 1/2 tablespoon sweetener I used sucanat. Other sweeteners work well too.
- 1 teaspoon minced garlic I used from a jar
- 1 tablespoon corn starch or arrowroot to thicken, adjust to desired thickness
Instructions
Stir Fry Veggies
- Wash and dice the veggies including onion, garlic, carrots, mushrooms, broccoli, bok choy, and any others you prefer.
- In a wok or large pan, saute onion and garlic in 3 tablespoons of veggie broth for approximately 3-4 minutes.
- Add baby Bok Choy, the other vegetables, cashews, plus another 3 tablespoons of veggie broth. Cover and cook on medium heat for about 5-7 minutes.
- Add the Asian sauce. Cook approximately 3-4 minutes, uncovered until the sauce has thickened and veggies are done. They are best if not cooked too long, leaving a little crunch.
- Serve over noodles (I like rice noodles) or rice.
Asian Sauce
- Whisk all of the sauce ingredients together in a medium bowl. Adjust ingredients to your taste.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I made this tonight for dinner, loved the sauce! I added a few different veggies, but basically it was the same. The sauce makes it perfect, thanks for the recipe. I love this site I have made a few of your recipes , especially the black bean burgers, one of my favorites.
Awesome! The sauce in this recipe is one that we use a lot. So glad you enjoyed it, and thank you for following me.
Just made this tonight! It was yummy! I didn’t find baby bok choy but
used regular sized ones-the leaves-I loved it!! It was the first time I had
tried it! Thanks for the recipe Terri!
That’s terrific, Dina! Thank you so much for letting me know you loved the recipe. The feedback is very helpful for others considering trying it. Thanks again! 🙂
I must have missed this recipe from July 6th. I love healthy chinese food! Thanks Terri!