Vegetable Noodle Stir Fry

This quick and delicious vegetable noodle stir fry is loaded with veggies & noodles stir-fried in a delicious homemade stir fry sauce for an easy and healthy dinner you’ll make on repeat.

This easy vegetable noodle stir fry recipe is another clean-out-my-fridge meal! I found some pre-cooked yakisoba noodles and a ton of veggies in the fridge then stir-fried them with some tasty homemade stir fry sauce. This quick and simple weeknight meal was enjoyed by all of us and disappeared quickly.

Vegetable Noodle Stir Fry

Stir Fry Sauce:

• ½ cup low-sodium soy sauce
• ½ cup vegetable broth, chicken broth, or water
• 1 tbsp honey
• 1 tbsp cornstarch
• ½ tbsp toasted sesame oil
• ½ tbsp rice vinegar
• 2 cloves garlic, minced
• 1 – 2 tsp grated ginger, to taste
• Pinch crushed red pepper flakes, to taste

Stir Fry Ingredients:

• 2 (7.3 oz) packages of pre-cooked stir fry noodles (or any noodles of your choice), cooked per package instructions
• 1 tbsp vegetable oil
• 1/2 large yellow onion, sliced
• 1/2 large red bell pepper, sliced
• 10 shiitake mushrooms, stems removed & sliced
• 7 spears of asparagus, woody ends removed & cut into thirds
• 1 large bulb of baby bok choy, chopped (white parts & leafy parts divided)
• 1 cup green savoy cabbage, chopped (or any green cabbage)
• 1/4 cup shelled edamame, thawed

Serving:

• Green onions, sliced
• Toasted sesame seeds
• Spicy chili crisp or sriracha

How to Make a Vegetable Noodle Stir Fry

Make the stir fry sauce by combining the dark soy sauce, broth (or water), honey, cornstarch, toasted sesame oil, rice vinegar, garlic, ginger, and crushed red pepper flakes, in a small jar; seal with a lid and shake well. Set aside until needed.

Prepare the noodles per package instructions; drain & set aside until needed.  Side Note: I used vacuum-packed pre-cooked stir fry noodles and cooked them in the microwave for 1 minute per the package instructions. 

Make the stir fry by heating the oil in a large cast iron skillet or wok over high heat. Once the oil is shimmering, add the onion, red bell pepper, shiitake mushrooms, asparagus, white portion of the bok choy and cook, stirring constantly for 2-3 minutes, or until crisp-tender.

Add the leafy portion of the bok choy, cabbage, and edamame and cook, stirring constantly for 30 seconds.

Add the noodles and well-shaken sauce then cook, tossing to evenly coat the noodles and veggies in the sauce, for 1-2 minutes.

Top with sliced green onions and toasted sesame seeds. Serve immediately with chili crisp or sriracha on the side. Enjoy.