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Garlic Sesame Vegetable Stir-Fry Noodles

These Vegetable Stir Fry Noodles are coated in a savory, well-balanced sauce and come together in about 25 minutes. Vegetarian and vegan friendly.

Vegetable Stir Fry Noodles

It’s been a while since I posted a new recipe. Between holiday baking, family traditions, and a busy schedule, the blog took a back seat for a bit. During that time I tested new dishes on my family and this simple vegetarian stir fry noodle recipe was an instant favorite.

Quick, colorful, and flexible, this stir fry is ideal for busy weeknights or when you want to use up odds and ends in the fridge. The sauce is flavorful without being overpowering, and the whole meal is ready in about 25 minutes.

Stir Fry Noodles with Veggies

Clean out the crisper!

One of the best things about these vegetable stir fry noodles is how forgiving they are. Use up leftover vegetables from your crisper, freezer, or countertop. In a recent batch I used a few stray Brussels sprouts, half a bag of green beans, the last of the carrots, and half a bell pepper — the result was bright, crunchy, and full of flavor.

Mixing different textures and colors not only makes the dish more appealing, it also adds variety to each bite. Aim for about 3–4 cups of mixed vegetables for the proportions in this recipe, but feel free to adjust to what you have on hand.

What veggies go with stir fry?

There are countless delicious vegetables to choose from. Combine any of the following to suit your taste and pantry:

  • Onion or scallions
  • Bell peppers
  • Carrots
  • Broccoli
  • Mushrooms
  • Snow peas or snap peas
  • Cabbage or shredded Brussels sprouts
  • Asparagus
  • Green beans
  • Edamame
  • Bean sprouts
  • Peas

This version is vegetarian and vegan as written. Add tofu for a plant-based protein, or include chicken, shrimp, or thinly sliced steak if you prefer a meat option. The recipe is highly customizable — swap, add, or omit ingredients based on what you like.

Vegetarian Stir Fry with Ramen Noodles

Vegetable Stir Fry Noodles

These stir fry noodles are quick, satisfying, and reheat well for leftovers. The vegetables stay crisp-tender and the sauce clings to the noodles for a well-rounded dish. Below you’ll find a clear ingredient list, simple instructions, and notes for variations.

Vegetable Stir Fry Noodles

Vegetable Stir Fry Noodles

Ready in about 25 minutes. Vegetarian and vegan friendly.

Course: Main Dish | Cuisine: Vegan, Vegetarian | Servings: 4 | Prep: 15 minutes | Cook: 10 minutes | Author: Jenn Laughlin – Peas and Crayons

Ingredients

  • 4–5 oz noodles (ramen, soba, or lo mein)
  • 1 Tbsp sesame oil (or olive/avocado oil)
  • 2 cloves garlic, peeled and minced
  • 1/2 tsp freshly grated ginger (or 1 tsp ginger paste)
  • 2 cups chopped fresh green beans
  • 1 cup sliced red bell pepper
  • 1 cup shredded cabbage or shredded Brussels sprouts
  • 1/4–1/2 cup shredded carrots
  • 1/4 cup thinly sliced green onions
  • 1 Tbsp toasted sesame seeds, to garnish (optional)

Stir Fry Sauce

  • 3 Tbsp hoisin sauce
  • 2 Tbsp low-sodium soy sauce (plus extra for drizzling)
  • 1–2 Tbsp chili garlic sauce or Sriracha (adjust for spice preference)
  • 1 Tbsp rice vinegar
  • 1/4 tsp crushed red pepper flakes (optional)

Instructions

  1. Measure, wash, and prep all vegetables so they’re ready to go.
  2. Whisk together the hoisin, soy sauce, chili garlic sauce, rice vinegar, and red pepper flakes in a small bowl. Adjust the chili garlic sauce and flakes to control heat.
  3. Cook the noodles according to package directions, drain, and set aside.
  4. Heat the sesame oil in a large skillet or wok over medium-high heat. Add bell pepper, carrots, and green beans. Stir frequently until they begin to soften.
  5. Add the cabbage (or shredded Brussels sprouts), garlic, and ginger. Cook another 1–2 minutes until the cabbage wilts and the garlic is fragrant.
  6. Toss in the cooked noodles and the sauce. Stir and cook for a few minutes until everything is heated through and the sauce coats the noodles and vegetables.
  7. Remove from heat. Garnish with sliced green onions and toasted sesame seeds. Add extra soy sauce or crushed red pepper if desired.

Notes

Additional vegetable ideas to mix and match: broccoli, mushrooms, snow peas, edamame, asparagus, bean sprouts, sliced jalapeño, or peas. I used about 3.5 cups of mixed vegetables in my version (cabbage, green beans, bell pepper, and carrots). If you increase the vegetable or noodle quantity significantly, prepare a bit more sauce to maintain flavor balance.

Nutrition (per serving)

Calories: 248 kcal, Carbohydrates: 43 g, Protein: 8 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 695 mg, Potassium: 528 mg, Fiber: 7 g, Sugar: 12 g, Vitamin A: 3667 IU, Vitamin C: 77 mg, Calcium: 98 mg, Iron: 3 mg.

If you try these vegetarian stir fry noodles, I’d love to hear how they turned out. Leave a comment with any swaps or tips you used — adaptations from readers are always inspiring.

Tag @peasandcrayons on social media if you share a photo so I can see and celebrate your version. Happy cooking!

More Scrumptious Stir Fry Recipes

  • Shrimp Stir Fry with Ramen Noodles
  • Shrimp Teriyaki Stir Fry
  • Vegan Noodle Bowls
  • Spicy Sesame Ramen Noodle Stir Fry
  • Sriracha Green Beans