I’m sharing my Stir Fry Noodles and Vegetables recipe that reveals a simple trick I use to keep the noodles perfectly separate and springy every time.

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Stir fry noodles recipe are the perfect take out at home meal, easy to make and super delicious. Let me tell you, my Vegetable Stir Fry Noodles is the kind of Stir Fry Noodles Recipe Easy folks always ask about.

I toss lo mein noodles with a punch of garlic, and somehow it tastes like you ordered in, only better. I’m not perfect in the kitchen, theres always a messy pan or a sauce tweak, but thats part of why people love this.

If you like Stir Fry With Noodles Recipe ideas that surprise you, this one will.

Ingredients

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Noodles: carbs for energy, filling blank canvas for sauce and veggies.
Toasted sesame oil: nutty aroma, small amount adds big flavour, healthy fats.
Garlic and ginger: flavor punch, immune boosting, low calories, spicy warming notes.
Broccoli: fiber, vitamin C, crunchy bite soaks up stir fry sauce well.
Bell pepper: sweet, colorful, vitamin A and C, adds fresh crunch.
Soy sauce: salty umami backbone, adds savory depth, use low sodium if worried.
Rice vinegar and brown sugar: tangy sweet balance, vinegar wakes flavors.
Cornstarch slurry: thickens sauce so it clings to noodles, a little goes far.

Ingredient Quantities

8 oz (225 g) dried lo mein or chow mein noodles uncooked

2 tbsp vegetable oil

1 tsp toasted sesame oil

1 small yellow onion thinly sliced

3 cloves garlic minced

1 tbsp fresh ginger grated

1 cup carrots julienned or thinly sliced

1 cup bell pepper thinly sliced (red or mixed)

1 cup broccoli florets

1 cup snow peas or sugar snap peas

1 cup sliced mushrooms (optional)

3 green onions sliced

3 tbsp low sodium soy sauce

1 tbsp oyster sauce or hoisin for a veg option

1 tbsp rice vinegar

1 tbsp brown sugar packed

1 tsp cornstarch

2 tbsp water

1/4 tsp crushed red pepper flakes (optional)

Salt and black pepper to taste

1 tbsp toasted sesame seeds for garnish

How to Make this

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1. Boil the noodles per package directions in salted water until just al dente, drain and rinse under cold water to stop cooking, then toss with 1 tsp toasted sesame oil so they dont stick.

2. Whisk the sauce: 3 tbsp low sodium soy sauce, 1 tbsp oyster sauce or hoisin, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp cornstarch, 2 tbsp water and 1/4 tsp crushed red pepper flakes if using, mix till sugar and cornstarch dissolve.

3. Prep everything: thinly slice 1 small yellow onion, mince 3 cloves garlic, grate 1 tbsp fresh ginger, julienne 1 cup carrots, slice 1 cup bell pepper, cut 1 cup broccoli into small florets, trim 1 cup snow peas, slice 1 cup mushrooms if using, and slice 3 green onions. Have the sauce bowl ready too.

4. Heat a large wok or heavy skillet over high heat until very hot, add 2 tbsp vegetable oil and swirl. When oil shimmers add the onion and stir 1-2 minutes until it starts to soften.

5. Add garlic and ginger, stir 30 seconds till fragrant, then add carrots and broccoli and stir-fry 2-3 minutes. Add bell pepper and mushrooms and cook 1-2 more minutes, then add snow peas and cook another minute; veggies should be crisp-tender. Season lightly with salt and black pepper.

6. Push veggies to the edges of the pan, add the drained noodles to the center and pour the sauce over everything. Toss and stir to combine so the sauce coats noodles and veggies.

7. Keep tossing over high heat until the sauce thickens and clings, about 1-2 minutes. If sauce is too thick add a splash more water, if too thin mix 1/2 tsp cornstarch with 1 tbsp water and add to thicken.

8. Stir in the sliced green onions and 1 tsp toasted sesame oil for extra aroma, taste and adjust salt, pepper or soy if needed.

9. Serve immediately garnished with 1 tbsp toasted sesame seeds and extra green onions or red pepper flakes if you like it spicy. Tip: cook on high, dont overcrowd the pan, and have everything prepped before you start for the best stir fry.

Equipment Needed

1. Large pot for boiling the noodles
2. Colander or fine mesh strainer to drain and rinse
3. Large wok or heavy 12-inch skillet (hot surface is key)
4. Heatproof spatula or long-handled tongs for tossing and stirring
5. Mixing bowl and whisk or fork for the sauce
6. Cutting board and sharp chef’s knife
7. Microplane or fine grater for ginger
8. Measuring spoons and 1/4 cup measuring cup
9. Small bowl and spoon for the cornstarch slurry (and extra water)

FAQ

Q: Can I use other noodles if I don't have lo mein or chow mein? A: Yes, use egg noodles, ramen, or even spaghetti in a pinch. Cook them just to al dente, rinse under cold water to stop cooking and toss with a little oil so they dont stick.

Q: How do I keep the veggies crisp and the noodles not soggy? A: Cook on very high heat, have everything prepped, and stir fry in batches so the pan stays hot. Dont overcook the noodles or add too much sauce at once. Add firmer veggies like carrots and broccoli first, softer ones later.

Q: How do I make this vegan or gluten free? A: For vegan swap oyster sauce for hoisin or a vegan oyster alternative. For gluten free use tamari or coconut aminos and gluten free noodles (rice or GF wheat). Check labels on sauces to be sure.

Q: Can I add protein and when should I cook it? A: Yes. Add tofu, tempeh, chicken, beef or shrimp. Cook the protein first until browned, remove it, then stir fry the veggies and noodles and add the protein back at the end so it stays juicy and veggies stay crisp.

Q: How do I thicken the sauce so it coats the noodles? A: Make a slurry with 1 tsp cornstarch mixed into 2 tbsp cold water, stir it into the pan at the end and simmer 30 to 60 seconds until glossy. Dont add raw cornstarch or it will clump.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge 3 to 4 days. Reheat in a hot skillet with a splash of water or oil to revive the texture. Microwaving works but it can get soggy. You can freeze but expect softer veggies after thawing.

Vegetable Stir Fry Noodles Recipe Substitutions and Variations

Noodles (lo mein/chow mein): udon (thicker, chewier), fresh egg noodles, rice stick noodles (pad thai style, gluten-free), or spaghetti/linguine in a pinch
Low sodium soy sauce: tamari (gluten-free, nearly same flavor), regular soy sauce (use a bit less salt), coconut aminos (soy-free and sweeter), or liquid aminos
Oyster sauce: hoisin (sweeter, veg friendly), mushroom-based “oyster” sauce (vegetarian), a mix of miso + soy + pinch of sugar for umami, or soy sauce + a little brown sugar + mushroom powder
Cornstarch (thickener): arrowroot powder (1:1 swap), potato starch, tapioca starch, or an all-purpose flour slurry (use more flour and cook slightly longer)

Pro Tips

– Undercook the noodles by about 1 minute so they finish cooking in the wok, not in the bowl. Rinse them cold to stop cooking and toss with a little oil or they’ll clump, but don’t let them sit too long or they’ll go gummy.

– Get your wok or skillet screaming hot and work fast, but dont overcrowd the pan. If you pile everything in you’ll steam instead of sear, so do veggies or protein in batches if needed and combine at the end.

– Taste the sauce before you toss everything together and keep a little extra on hand. If it’s too salty add a squeeze of rice vinegar or a splash of water, if it’s too thin mix a tiny cornstarch slurry to thicken, and add sesame oil only at the end for best aroma.

– Cut everything uniform so it cooks evenly, and handle high-water veggies smartly: blanch broccoli or cook mushrooms separately to brown them first, then add back in so your stir fry stays crisp-tender and not soggy.