Everyday Stir-Fry Noodles with Vegetables

OK, so this is my go-to recipe for stir-fry noodles with veggies.
Whenever I feel like having a bowl of piping hot noodles and I don’t want to order in, I make this Everyday Stir-Fry Noodles with Vegetables.
It’s so simple, easy, and quick, it’s really a no-brainer.
It’s also one of those recipes that don’t need any planning, you probably already have all the ingredients for this dish at home.


There's a bit of prep work that's done before you begin cooking: just chopping the vegetables and cooking the noodles. That’s about it.
Once those tasks are completed the dish comes together in 10 minutes flat.
You can use any kind of noodles: Soy, rice, shirataki, kelp, spiralized zucchini, spaghetti squash, or even angel pasta noodles.
There are also endless veggie options. I like to make my noodles with carrots, zucchini, and red bell pepper but alternatives include: broccoli, mushrooms, green beans, peas, snap peas, edamame, jalapenos, et cetera, et cetera, et cetera


These Everyday Stir-Fry Noodles with Vegetables are so, so delicious yet so, so easy and quick to whip up on any hectic busy days and nights.
Throw in whatever veg you have and whip up a meal in a flash ,
I encourage you to cook these at home instead of ordering takeout. They’re so worth it!

Everyday Stir-Fry Noodles With Vegetables                                                                              Print this recipe!

A couple of notes. You can use any kind of noodles: soy, rice, shirataki, kelp, spiralized zucchini, spaghetti squash, or even angel pasta noodles.
Also, use the vegetables you have available or like best: broccoli, mushrooms, green beans, peas, snap peas, edamame, jalapeños, etc. Just make sure you stir-fry hard vegetables (such as carrot or broccoli) first and add quick-cooking vegetables afterwards.
Use more soy sauce if you like. I don’t like to over-soy, but that’s just me.
Finally, the red pepper flakes or hot sauce will determine the spiciness of the noodles, adjust according to taste.

Ingredients
Serves 4

8 oz (200 gr) noodles, cooked according to package instructions
2 tablespoons vegetable oil (I used sesame oil)
1 small onion (or shallot), peeled and finely chopped
1 or 2 garlic cloves, minced (adjust according to taste)
1-inch piece fresh ginger, peeled and grated
2 carrots, peeled and cut into matchsticks
1 small red pepper, seeded and cut into matchsticks
2 zucchini, cut into matchsticks
4 tablespoons soy sauce (or coconut aminos)
1 tablespoon rice vinegar (or white vinegar)
1 teaspoon brown sugar (optional)
Red pepper flakes or hot sauce (optional)

Directions

In a small bowl whisk together soy sauce, vinegar, sugar, and red pepper flakes (if using). Set aside.
Heat oil in a wok (or large skillet) over high heat.
Add onion and sauté for 1 minutes. Add ginger and garlic and sautè for 30 seconds, until fragrant.
Add pepper and carrots and stir-fry for 2 to 3 minutes, until they begin to brown.
Add zucchini and stir-fry for 2 more minutes.
Add noodles and sauce and stir-fry until piping hot. Add more soy sauce or a couple of tablespoons of water if the noodles look dry.
Serve!

Nutrition facts

One serving (using soy noodles) yields 329 calories, 12 grams of fat, 78 grams of carbs, and 19 grams of protein.