Easy Vegetable Stir Fry (Gluten-Free Option)

January 10, 2020

Entree

By: Chris Petrellese 

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! Today we are bringing you this stir fry designed to elevate your meals with ease.

overhead horizontal image of stir fry in wok

Who knew making a meal this delicious is so simple?

Even if you’ve never cooked a meal in your life, this vegetable stir fry could be the perfect place to start. If you have 15 minutes to spare, this recipe is for you!

overhead image of stir fry ingredients on white platter

If you want to make this vegetable stir fry gluten-free, simply swap the wheat noodles in this recipe for 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.

We also paired this stir fry with our Ginger Sesame Tofu recipe which is to die for. Honestly, it’s so incredibly delicious, and quite possibly, our favorite way to prepare tofu. While this is an optional addition to the recipe, we highly recommend it.

3/4 angle of stir fry in wok

Our goal for the beginning of 2020 is to showcase the ease and accessibility of the vegan lifestyle. We will be sharing a bunch of easy-to-make recipes, as well as lifestyle tips throughout the month. We recently put out an all-in-one guide on how to go vegan, if you want to check it out here.

overhead image of bowl filled with stir fry and chop sticks on the side

If you are looking for some more simple recipes, we’ve got plenty for you!

We have tons more than what is listed about, so feel free to scroll through our website and make what’s most appealing to you.

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Easy Vegetable Stir Fry (Gluten-Free Option)


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 servings

Description

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!


Ingredients

  • 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

Garnish with

  • Cilantro, finely chopped
  • Toasted sesame seeds

Instructions

  1. In a small bowl, whisk together all of the ingredients for the stir fry sauce until uniform. Set aside.
  2. 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.
  3. 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.
  4. Next add in the cabbage, mushrooms, carrots, and bell pepper. Cook for an additional 4 minutes. 
  5. Once the vegetables have cooked, add in the spinach, snow peas, stir fry sauce and noodles. Mix until everything is well combined.
  6. Allow everything to cook for 3-4 minutes more, stirring often, or until the sauce thickens.
  7. 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!

Notes

  • 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

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Christina says:

    This was delicious! The whole family loved it. We added extra veggies to ours. Thanks for the great recipe!

  2. Iris says:

    how do i leave a 5 start review?

  3. Kathy Lacour says:

    This is our now new favorite!!!!! ???? Yum! Thanks for your great vegan recipes and YouTube videos! Inspires my husband & I on this new vegan path!

  4. Cora says:

    Great recipe! Thank you. Also love how simple the sauce was to make!

  5. Cora says:

    Great recipe! Thank you. I also love how simple the sauce was to make.

  6. Janna Thezier says:

    It’s says 1/4 water. I’m assuming cup, but can you clarify? Excited to try it! Cooking tonight 🙂

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