Inside: Check out this simple recipe to use up whatever is in your veggie drawer. These easy vegetable stir fry noodles are delicious, simple, and super flexible! Feel free to use up whatever you have on hand.
I’m always a bit greedy as I walk through my local farmer’s market or the produce section of my favorite grocery store. I don’t know if it’s just me, but I’m utterly helpless against the bright colors and gorgeously stacked bins of fresh vegetables.
I want it all.
And I march through, grabbing and clutching vegetables close to my chest, as if my very life depended on it. Onions. Bell peppers. Cabbage. Carrots. Mushrooms. Scallions. Chives. Tomatoes and zucchini. I get seduced by the colors and shapes and perfectly stacked crates.
And inevitably, I bring it all home and then I don’t know what to do to use them up. And letting gorgeous produce rot to a slow and disgraceful death is the worst.
So I love recipes like this one, for vegetable stir fry noodles, because it’s a great “mix and match” recipe. You can use up whatever you have in your produce drawer. Onions? Great! Bell Peppers? Zucchini? Carrots? Mushrooms? Toss ’em all in.
The other thing I love about this is that it rivals the veggie lo mein recipe I’ve tried at Chinese restaurants for a fraction of the cost, without some of the questionable additives like MSG or gallons of oil. Veggie lo mein is delicious, especially if I have complete control of the ingredients. (I’m a self-confessed control freak.)
Vegetable Stir Fry Noodles – Mix and Match Recipe
My vegetable stir fry noodles are endlessly flexible. If you want to recreate your favorite restaurant veggie lo mein dish, use lo mein noodles. It’s also delicious with rice noodles for a gluten free version, ramen noodles, spaghetti, linguini, fettuccini, or pad thai noodles.
Use whatever noodles you have on hand.
And the same goes for vegetables. Use whatever you have on hand!
The trick to the vegetables is that you want everything to cook at the same time, so I like to cut all my vegetables into matchstick sized pieces.
Vegetables also cook down a ton so this vegetable stir fry noodle dish is a great way to use up a MASSIVE amount of vegetables. I used 6-7 cups of sliced veggies, and it wasn’t overly “veggie”.
I used a fermented soy sauce in my veggie lo mein recipe, but feel free to use whatever you like best. A regular soy sauce works, or you can use tamari for a gluten free version, or even coconut aminos if you are trying to avoid soy.
There’s only one ingredient in these vegetable stir fry noodles that is a non-negotiable and it’s sesame oil.
You MUST use sesame oil to stir fry this dish.
For starters, sesame oil is DELICIOUS. And the stir fry sauce is simple and contains only a handful of ingredients, and most of the flavor comes from the sesame oil. Please don’t make this recipe with olive oil or canola oil.
Vegetable Stir Fry Noodles Recipe
Vegetable Stir Fry Noodles
These easy vegetable stir fry noodles are delicious, simple, and super flexible! Feel free to use up whatever you have on hand.
- 6-7 cups sliced mixed vegetables of your choice, I recommend onions and scallions if you have them as they add great flavor
- 2 tbl sesame oil
- 1 tbl mirin or rice wine vinegar, optional
- splash water
- 6 oz noodles of your choice
Stir Fry Sauce
- 3 tbl soy sauce
- 2 tsp sesame oil
- 2 tsp sugar
- 1 tsp Sriracha, optional
- 1 tbl water
Slice vegetables into matchsticks.
Start cooking noodles according to package directions.
In a large skillet, over high heat, add 2 tbl sesame oil.
Add in the vegetables, and using tongs, stir fry until vegetables have released all their liquid and start to caramelize. This will take at least 6-8 minutes. Stir occasionally.
While the vegetables are cooking, mix together the ingredients for the stir fry sauce. I like to use a small mason jar to shake well, but you can also just mix in a small bowl until the sugar has dissolved. Set aside.
After the vegetables are done, add in mirin if using, along with a splash of water to deglaze the pan, scraping up any browned bits.
Add in the cooked noodles, along with the sauce. Using tongs, stir to coat until heated through. Enjoy!
Vegetable Stir Fry Noodles Recipe in Photos
Veggie Lo Mein Tips and Tricks
While you can use up most vegetables you have on hand, it’s great to be able to add either onion, scallions (or both) to this recipe. Onions and scallions add great flavor to these vegetable stir fry noodles.
You’ll notice that I kept the sauce ingredients pretty simple. This mimics the flavor of what you might order in a Chinese restaurant, and it’s delicious. That being said, if you like more zesty flavors, feel free to add in minced garlic, ginger or chilies while cooking the veggies.
My little one loves this sauce as is, but I love to add on some chili paste on my portion because I love the HEAT.
The great thing about this recipe is that it’s just a base – taste, season, and add in whatever you have, at whatever spice level you love.
You can also add in meat, tofu, or eggs if desired. Just cook separately and add in with the sauce.
If you enjoyed this recipe for vegetable stir fry noodles, check out my homemade Mapo Tofu!