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Vegan Vegetable Stir-Fry Noodles

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Vegan Vegetable Stir-Fry Noodles are a colorful and satisfying plant-based meal loaded with crisp vegetables, tender noodles, and a savory homemade sauce. This quick weeknight dinner delivers takeout-style flavor while staying completely vegan and dairy-free.

Ingredients

  • 12 ounces rice noodles, lo mein noodles, or spaghetti
  • Water for cooking
  • 1 tablespoon sesame oil or vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 2 cups broccoli florets
  • 1 cup snap peas
  • 1 carrot, julienned
  • 3 green onions, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup low-sodium soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/2 teaspoon red pepper flakes (optional)
  • Sesame seeds, for garnish (optional)
  • Fresh cilantro, for garnish (optional)
  • Chopped peanuts, for garnish (optional)
  • Lime wedges, for serving (optional)

Instructions

  1. Cook the noodles according to package instructions.
  2. Drain and set aside.
  3. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, water, and red pepper flakes if using.
  4. Heat the oil in a large skillet or wok over medium-high heat.
  5. Add the broccoli, bell peppers, snap peas, and carrot.
  6. Stir-fry for 4–5 minutes until the vegetables are crisp-tender.
  7. Add the garlic, ginger, and green onions.
  8. Cook for about 30 seconds until fragrant.
  9. Pour the sauce into the skillet and stir continuously for 1–2 minutes until slightly thickened.
  10. Add the cooked noodles and toss until evenly coated and heated through.
  11. Remove from the heat.
  12. Garnish with sesame seeds, cilantro, peanuts, or lime wedges if desired.
  13. Serve immediately.

Notes

  • Use tamari and rice noodles for a gluten-free version.
  • Add crispy tofu, tempeh, or edamame for extra protein.
  • Frozen stir-fry vegetables can be substituted for fresh vegetables.
  • For a creamy peanut version, stir in 2 tablespoons peanut butter.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat with a splash of water or vegetable broth to loosen the sauce.

Nutrition

Find it online: https://thefamilycooking.com/vegan-vegetable-stir-fry-noodles/