These easy-to-make vegetable stir-fry noodles are ready in less than 15 minutes! Bursting with flavor, they’re perfect for a quick, comforting, and tasty lunch or dinner any day of the week. They are healthy, vegan, and oil-free.
You’ll appreciate how quickly these delicious noodles come together. They’re perfect for a straightforward yet satisfying meal that’s ready in no time.
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Recipe Highlights
- Dietary – vegan, whole food, oil-free, refined sugar-free, healthy
- Can be made gluten-free
- Quick & easy to make
- Ready in less than 15 mins
- Simple ingredients
- Easy to customize
- Budget-friendly
- Satisfying & delicious
- Perfect for a quick weeknight meal
Ingredient Notes
- noodles – you can use your favorite noodles. I recommend dry wheat noodles like Chinese lo mein or ramen noodles. Soba or udon noodles are also suitable choices. If you prefer gluten-free rice noodles are perfect.
- vegetables – I used zucchini, carrot, green onion, cabbage, garlic. You can use what you like.
- soy sauce – use low-sodium soy sauce, it adds a great umami flavor. For a gluten-free recipe, use gluten-free tamari or coconut aminos.
- apple cider vinegar – it provides a nice tangy flavor
- nutritional yeast – adds a nutty, savory cheesy flavor
- salt and pepper – simple seasoning
- peanut butter – adds a nice creamy touch to the noodles. You can use other nut butter such as almond or cashew butter. For a nut-free use tahini or sunflower seed butter.
For the full ingredients list, measurements, and instructions, please find the recipe card below.
How to Make Vegan Stir Fry Noodles
The full printable recipe is at the bottom of this post.
Step 1: Prep the veggies – Simply chop the zucchini, carrot, cabbage, and green onions.
Step 2: Cook noodles – Start by bringing a pot of water to a boil on the stovetop. Once the water is boiling, add your noodles and cook them according to the package instructions. When the noodles are done, drain them.
Step 3: Stir-fry the vegetables – Meanwhile, water-saute the chopped veggies in a non-stick pan with ½ cup (120 ml) of water. Cook covered for about 3-4 minutes. Add the soy sauce, vinegar, nutritional yeast, pepper, salt, and peanut butter. Stir everything well and cook covered for another 2-3 minutes.
Step 4: Add the noodles – When the veggies are ready, add the cooked noodles to the pan. Give it a nice stir until everything is well mixed.
Serve your vegetable noodles with chopped green onions and sesame seeds. Enjoy straight from the pan.
Top Tips
- Easy to customize – this recipe is easy to customize with you favorite veggies or whatever you have on hand like bell peppers, bok choy, broccoli, or cauliflower.
- Add extra protein – you can add some protein like crispy tofu, tempeh, or red kidney beans to the noodles to enhance their protein content and make them even more filling.
- Add more heat – there’s some heat in the recipe from the black pepper but it’s not overpowering. You can sprinkle some chili flakes on top of the noodles or drizzle some chili sauce for extra heat.
How to Store
Fridge: Place the vegetable noodles in an airtight container and refrigerate for up to 3 days. Enjoy the leftovers cold or reheat before serving.
Reheat: Gently warm the vegetable noodles on the stovetop or in the microwave until heated through. Consider adding a splash of broth or water to prevent them from drying out too much.
More Recipes to Try
If you try these Quick and Easy Vegan Stir Fry Noodles, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.
Quick and Easy Vegan Stir Fry Noodles
Ingredients
- 4.5 oz (130 g) dry noodles
- ½ (170 g) zucchini, julienned
- 1 (130 g) large carrot, julienned
- 4 cups (200 g) red cabbage, thinly sliced
- 3 green onions, chopped
- 2 cloves garlic, pressed
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 3 tbsp nutiritional yeast
- ⅓ tsp black pepper
- 1 tsp Himalayan salt
- 2 tbsp peanut butter
Instructions
- Start by bringing a pot of water to a boil on the stovetop. Once the water is boiling, add your noodles and cook them according to the package instructions.
- Meanwhile, water-saute the chopped veggies in a non-stick pan with ½ cup (120 ml) of water. Cook covered for about 3 minutes. Then, add the soy sauce, vinegar, nutritional yeast, pepper, salt, and peanut butter. Stir everything well and cook covered for another 2-3 minutes.
- When the veggies are ready, add the cooked noodles to the pan. Give it a nice stir until everything is well mixed.
- Garnish with chopped green onions and enjoy while still warm.
Notes
- Noodles: Use your favorite type of noodles (regular or gluten-free) like rice noodles, ramen noodles, udon noodles, or buckwheat noodles.
- Gluten-free: use gluten-free tamari or coconut aminos instead of soy sauce.
