There’s nothing more enjoyable than a bowl of rainbow vegetable stir fry noodles, especially when it’s easy to make and requires about 30 minutes. This is the perfect quick weeknight dinner that the whole family will love!
- 6 oz. dried noodles of choice (or gluten-free noodles of choice; see notes)
- 1 tablespoon cooking oil of choice
- 3 cloves garlic, finely minced
- 2 tablespoons green onions sliced
- 1 tablespoon freshly grated ginger
- 1/3 cup shredded red cabbage
- 4 oz. crimini mushrooms, sliced
- 1 medium carrot, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 large handfuls fresh baby spinach
- 1/2 cup snow peas
- 1 large lime
Stir Fry Sauce:
- 1/3 cup tamari (or low sodium soy sauce if not gluten-free)
- 1/4 cup water
- 3 tablespoon pure maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- Optional: 1/2 to 1 teaspoon sriracha
- Cilantro, finely chopped
- Toasted sesame seeds
- In a small bowl, whisk together all of the ingredients for the stir fry sauce until uniform. Set aside.
- Prepare the noodles according to the package directions. Once the noodles are cooked, drain them, rinse under cold water, add them back into the cooking pot and toss them with about 1 teaspoon of sesame oil to prevent sticking.
- In the meantime, set a a large wok over medium heat. Add in the cooking oil along with the garlic, green onions and ginger. Sauté, stirring often, for 3 minutes or until fragrant.
- Next add in the cabbage, mushrooms, carrots, and bell pepper. Cook for an additional 4 minutes.
- Once the vegetables have cooked, add in the spinach, snow peas, stir fry sauce and noodles. Mix until everything is well combined.
- Allow everything to cook for 3-4 minutes more, stirring often, or until the sauce thickens.
- Remove the wok from heat and toss the stir fry with the juice of 1/2 to 1 lime, or to taste. Serve with a garnish of cilantro and toasted sesame seeds. Enjoy!
- You can use any fresh or dried noodles that you would like. We used dried Chukka Soba Japanese Noodles which are wheat based. You can also just use regular spaghetti noodles.
- To make this gluten-free, use rice noodles or a gluten-free spaghetti noodle of your choice. There is a chance that gluten-free noodles can get a bit a mushy, so keep that in mind, and be sure not to over cook them.
- Category: Entree
- Method: Stovetop
- Cuisine: Vegan
Keywords: Entree, Stovetop, Vegan, Meal Prep, Stir Fry, Noodles, Vegetables, Lunch, Dinner