Simple Noodle Vegetable Stir Fry

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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

This recipe is so good, that it was even published on the T. Colin Campbell Center for Nutrition Studies website.

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

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Noodle Vegetable Stir Fry
4.64 from 11 votes

Noodle Vegetable Stir Fry

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!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4

Ingredients 

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

  • 1/4 cup soy sauce or tamari
  • 1/4 cup water
  • 1-1/2 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 veggies.
  • In a wok or large pan, saute onion and garlic in 3 Tbsp. veggie broth for approximately 3-4 minutes.
  • Add baby Bok Choy and another 3 Tbsp. veggie broth. Cover and cook on medium heat for about 5-7 minutes.
  • 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.
  • Serve over noodles (I like rice noodles) or rice.

Asian Sauce

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

Video

Notes

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

Nutrition

Calories: 136kcal | Carbohydrates: 14.1g | Protein: 4.3g | Fat: 0.8g | Fiber: 2.7g

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.

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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…

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5 Comments

  1. 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.

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

  2. 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!

    1. 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! 🙂

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