Can I use regular pasta instead of brown rice noodles?

Yes, you can substitute with wheat noodles, soba, or even spaghetti if needed. The texture will be slightly different, but it still works well.

How do I keep the noodles from sticking together?

After draining, rinse them under cold water and toss with a teaspoon of oil. This helps prevent clumping until you're ready to stir-fry.

Is there a substitute for tahini?

Yes — you can use almond butter, peanut butter, or simply leave it out for a lighter sauce. It changes the flavor slightly but still tastes delicious.

Can I make this dish ahead of time?

Definitely. Store in an airtight container in the fridge for up to 3 days . Reheat gently in a pan with a splash of broth or water to loosen it up.

How can I make it spicier?

Add extra sriracha, crushed red pepper flakes, or thinly sliced fresh chili peppers to dial up the heat.

What if I don’t have vegetable broth?

You can use water or a splash of soy sauce mixed with water. It won’t be quite as rich but will still work.

Can I freeze this Vegetarian Stir-Fry Noodles?

It’s best enjoyed fresh or from the fridge. Freezing can make the noodles mushy. If needed, freeze only the cooked vegetables and sauce, then add freshly cooked noodles later.

Vegetarian Stir-Fry Noodles – 5-Star Flavor in 30 Minutes

Name: Vegetarian Stir-Fry Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 12 ounces brown rice noodles; 2 tablespoons oil; 1/4 cup diced green onion; 4 cloves garlic, minced; 1 tablespoon fresh grated ginger; 2 cups chopped broccoli; 2 large carrots, diced; 1 bell pepper, sliced; 1 cup edamame; 1/4 cup vegetable broth; 1/3 cup low sodium tamari or soy sauce; 2 tablespoons toasted sesame oil; 1 tablespoon sriracha; 2 tablespoons tahini

Description

Quick, colorful, and full of flavor, these Vegetarian Stir-Fry Noodles are the perfect weeknight dinner. Packed with vibrant vegetables, plant-based protein, and a savory sauce, this dish is as healthy as it is satisfying. Ready in just 30 minutes and easily customizable for gluten-free or vegan diets, it’s a go-to meal you’ll return to again and again.

Ingredients

Scale

12 ounces brown rice noodles

2 tablespoons oil

¼ cup diced green onion

4 cloves garlic minced

1 tablespoon fresh grated ginger

2 cups chopped broccoli

2 large carrots diced

1 bell pepper sliced or diced

1 cup edamame

¼ cup vegetable broth

⅓ cup low sodium tamari or soy sauce

2 tablespoons toasted sesame oil

1 tablespoon sriracha

2 tablespoons tahini

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Instructions

Prepare the noodles: Cook the noodles according to the package instructions. Drain and set aside.
Stir-fry the vegetables: Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat. Add the sliced onions and cook until they become translucent. Add the garlic and ginger, and stir-fry for 1-2 minutes until fragrant.
Add the vegetables: Toss in the bell pepper, broccoli, and carrot. Stir-fry for 3-4 minutes, until they are slightly tender but still crisp. If using fresh spinach, add it now and stir until it wilts.
Add the protein: Add the tofu, tempeh, or other protein to the pan and stir-fry for an additional 2-3 minutes.
Combine with noodles: Add the cooked noodles to the pan, tossing them with the vegetables and protein.
Add the sauce: Pour in the soy sauce, rice vinegar, and hoisin sauce (if using). Stir well to coat everything evenly.
Garnish and serve: Top the stir-fry with sesame seeds, fresh cilantro, and chili flakes (if desired). Serve immediately with your favorite side dish or on its own.

Notes

Prep first: Chop veggies and mix sauce before you start cooking.
High heat: Use a hot pan to keep veggies crisp.
Don’t overcrowd: Cook in batches if needed to avoid steaming.
Use firm tofu: Press it to remove moisture and pan-fry for best texture.
Add greens last: Spinach wilts quickly—stir in at the end.
Taste your sauce: Adjust soy, vinegar, or sweetness before mixing.
Finish with sesame oil: Drizzle at the end for flavor, not for frying.

Prep Time: 10 minutes
Additional Time: 5 minutes
Cook Time: 15 minutes
Category: VEGETARIEN RECIPES
Cuisine: Italian-Inspired

Nutrition

Serving Size: 4plates
Calories: 507kcal
Sugar: 5g
Sodium: 915mg
Fat: 22g
Saturated Fat: 3.2g
Unsaturated Fat: 16.5g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 10g
Protein: 20g
Cholesterol: 0mg