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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.

Noodle Vegetable Stir Fry

We love this stir fry because it’s…

  • Easy to make
  • Veggie-loaded
  • Flavor-packed
  • Crunchy
  • Saucy
  • Delicious

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.

nutrition in rice
Serve this stir fry with rice or noodles.

Rice steamer just makes life easier

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.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

Nutrition in brown rice

Brown rice gives you small amounts of thiamin, riboflavin, vitamin B-6, folate and niacin.

These B vitamins tend to work hand-in-hand to pull energy from the foods you eat, while supporting brain processes and blood-cell formation.

You’ll also get magnesium, phosphorus and a little calcium, to keep your bones strong; in addition to potassium and a minimal amount of sodium, for fluid balance and heart functions.–LiveStrong

nutrition in bok choy
A cup of raw, shredded bok choy contains 31.9 micrograms of vitamin K and 1,877 micrograms of beta-carotene.

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!

diced onions on cutting board

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

 Other great stir fry recipes

rice noodle veggie stir fry on brown plate with chop sticks
Vegetable Stir Fry with Rice Noodles

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Noodle Vegetable Stir Fry

Noodle Vegetable Stir Fry

Yield: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This is a simple dish that can be easily varied for personal taste. Pictured above, I used baby Bok Choy, Portobello mushrooms, onion, garlic, and baby corn. I also added cashews. Other options would be Napa Asian cabbage, water chestnuts, green onion, red-yellow-green bell peppers, little bamboo slices, etc. Options are endless!


Stir Fry Veggies

  • 4-6 baby Bok Choy
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • mushrooms, sliced, I used Portobellos
  • water chestnuts, drained
  • baby corn, drained
  • bamboo slices, drained
  • any veggies you like, Napa, red peppers, green onion, etc.
  • veggie broth
  • salt to taste

Asian Sauce


Stir Fry Veggies

  1. Wash and dice veggies.
  2. In a wok or large pan, saute onion and garlic in 3 Tbsp. veggie broth for approximately 3-4 minutes.
  3. Add baby Bok Choy and another 3 Tbsp. veggie broth. Cover and cook on medium heat for about 5-7 minutes.
  4. Add Asian sauce (recipe below) and all other veggies. Cook approximately 5-7 minutes, UNcovered until the sauce has thickened and veggies are done. They are best if not cooked too long, leaving a little crunch.
  5. Serve over noodles (I like rice noodles) or rice.

Asian Sauce

  1. Whisk all sauce ingredients together in a medium bowl. Adjust ingredients to your taste.


Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 136Total Fat: .8gCarbohydrates: 14.1gFiber: 2.7gProtein: 4.3g

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.

Did you make this recipe?

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Vegan vegetable noodle stir fry
A quick and delicious dinner option.


Monday 9th of January 2017

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.

Tuesday 10th of January 2017

Awesome! The sauce in this recipe is one that we use a lot. So glad you enjoyed it, and thank you for following me.

Dina Payne

Tuesday 4th of August 2015

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!


Wednesday 5th of August 2015

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! :)


Sunday 2nd of August 2015

I must have missed this recipe from July 6th. I love healthy chinese food! Thanks Terri!

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