These Stir Fry Noodles are the ultimate easy comfort food for everyone who is looking for super easy 15 minute meals that the whole family and even picky kids will love. Naturally vegan and gluten free, make ahead never was easier than this. Try them for family dinner ideas and be sure these are spot on delicious for all family members.
Last year I came up with this delicious Garlic Broccoli Stir Fry which you can make in a pan or in the oven. I provided 2 versions for you, let me tell you both are amazing. Or maybe also check out my Chinese 5 Spice Tofu Stir Fry.
You can be sure tofu will not taste any better than this. Even the most skeptic tofu eaters will agree in no time. It is really about the preparation and method.
Straight from the pan and in under 15 minutes on your plates these Stir Fry Noodles are: tasty, filling, super satisfying, homemade, fresh, simple, a must make for cheap meals, hearty, and ideal for healthy lunch ideas.
What you need for this recipe:
- mixed vegetables like broccoli, bell pepper, onions, carrots, mushrooms
- sesame oil
- stir fry sauce
What veggies are in stir fry:
You can use basically whatever vegetables you like. This is why I love this recipe so much: it’s so versatile.
But as you can see I used in this version broccoli, bell pepper, mushrooms, onions and carrots.
If you prefer, just use asparagus, cabbage, cauliflower, snap peas, bean sprouts, and so much more.
How to make Stir Fry Noodles
Heat sesame oil in a pan and add vegetables like onions, bell pepper, broccoli, mushrooms, and garlic. Fry for around 5 minutes then add stir fry sauce and spaghetti noodles to the pan.
Mix and cook for 3 minutes more. Serve on plates or in bowls, enjoy.
It makes such an amazing simple stir fry recipe for everyone for dinner, lunch, meal prep, or work lunch. Skip the food courts and make it at home – tastes so much better in no time.
Easy enough for lunch containers, it reheats beautifully. Even more so, the flavors will taste even better the other day.
What kind of noodles for stir fry
I keep it really simple and use spaghetti. This way I find it absolutely approachable because spaghetti are super easy to find.
If you’re looking for more variety check “Know your noodle: The ultimate guide to Asian noodles“.
Tips and variations
Stir Fry seasoning: looking for more flavor? try ginger, 5 spice, or chili powder.
Low carb stir fry: instead of pasta you can add zucchini noodles to make it low carb.
Sheet pan stir fry: for this stir fry I recommend cooking the noodles separately or leave them out. Place your veggies on a sheet pan and mix with stir fry sauce, bake for round 15 minutes at 415°F. Serve with noodles or just plain.
Note: always try other veggies like peas, cauliflower, cabbage and more to keep everything interesting and exciting.
You can use store bought stir fry sauce, but I can’t say how it will turn out exactly, because I can only tell the result and flavor with my sauce.
But it will work so adjust with seasoning any time if needed.
Enjoy and show off!
- 2 cups spaghetti, cooked (use gluten free if needed)
- 3 cups mixed vegetables (I used broccoli florets, onions, bell pepper, carrots, and mushrooms)
- 4 cloves garlic
- 1 batch Stir Fry Sauce, prepared
- 2 tbs sesame oil
- salt, pepper to taste
- Heat sesame oil in a pan and add vegetables like onions, bell pepper, broccoli, mushrooms, and garlic.
- Fry for around 5 minutes then add stir fry sauce and spaghetti noodles to the pan.
- Mix and cook for 3 minutes more. Serve on plates or in bowls, enjoy.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 303Total Fat: 7.9gSaturated Fat: 1.1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 103mgCarbohydrates: 47.5gFiber: 4.7gSugar: 19.1gProtein: 7g