Whip up a vibrant Vegetable Noodle Stir Fry in minutes your weeknight dinner solution thats simple colorful and irresistibly tasty Cook tonight
Ingredients
Scale
8 oz noodles
1 tablespoon sesame oil
1 tablespoon neutral oil (like canola or grapeseed)
2 cups broccoli florets
1 cup red bell pepper strips
1 cup carrot ribbons or thinly sliced carrots
1 cup snap peas or sugar peas
1/2 red onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1–2 teaspoons honey or maple syrup
1 teaspoon cornstarch
2 teaspoons cold water
1/4 teaspoon chili flakes (optional; or use a squirt of sriracha to taste)
Sesame seeds
Sliced scallions
1 cup cubed firm tofu or sliced mushrooms (optional protein)
Instructions
Heat a large skillet or wok over high heat. Add 1 tablespoon oil and swirl until shimmering (about 30 seconds).
Add onion, garlic, and ginger. Sauté until the onion becomes translucent and the kitchen smells lively, about 2 minutes.
Stir-fry broccoli, bell pepper, carrots, and snap peas, tossing often. Cook 3–4 minutes until crisp-tender and brightly colored.
If using protein (tofu or mushrooms), add now and sear until browned and tender, 2–3 minutes more.
Whisk the sauce ingredients together in a small bowl, then pour into the pan. Stir to coat all vegetables. Add the cornstarch slurry and cook 1–2 minutes until the sauce glosses and thickens slightly.
Toss in the cooked noodles and heat through, 1–2 minutes. Drizzle with sesame oil if using, then sprinkle with sesame seeds and scallions before serving.
Notes
A quick and colorful weeknight stir fry featuring crisp vegetables, glossy sauce, and noodles that pull everything together for a cozy, tasty meal. Flexible and customizable with your favorite veggies and a optional protein like tofu or mushrooms.
