Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An overhead shot of stir fried vegetable noodles on a white stoneware plate on a white marbled surface. The plate is surrounded by chopsticks, a wok of noodles, a dish of sesame seeds and a small blue dish of sliced green onions.

Takeout-Worthy Vegetable Stir Fry Noodles (20 Minutes)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: serves 4-6 1x
  • Category: Pasta & Noodles, Side Dishes
  • Method: Stir Fry, Wok, Stovetop
  • Cuisine: Chinese-American
  • Diet: Vegetarian

Description

Learn how to make Takeout-Worthy Vegetable Stir-Fried Noodles with my Chinese-American mom’s foolproof recipe!

Crisp cabbage, sweet carrots, and perfectly chewy noodles are tossed in a savory, umami-rich stir-fry sauce for a quick and easy dish that’s perfect for busy weeknights. Serve it as a meatless main, pair it with your favorite Chinese dishes, or bulk it up with tofu, shrimp, or chicken—endless ways to enjoy!

Ingredients

Scale
  • 8 ounces long noodles of choice (yi mein, lo mein, udon, etc; see Recipe Notes)
  • 1-2 tablespoons toasted sesame oil
  • 2-4 tablespoons neutral oil of choice
  • ¼ head green cabbage, chopped (approx. 2 cups)
  • 1 large carrot, julienned
  • ½ large yellow onion, sliced
  • 3 stalks green onion, sliced into 2½-inch lengths, whites halved lengthwise and separated from greens
  • 4 cloves garlic, finely chopped or grated
  • 3 cups bean sprouts

noodle stir fry sauce:

  • 2 tablespoons shoyu (can sub low-sodium soy sauce or tamari)
  • 2 tablespoons oyster sauce
  • 1 ½ tablespoon dark soy sauce (see Recipe Notes)
  • 1 tablespoon granulated sugar
  • 1 tablespoon vegetable broth (can substitute water)
  • ¼ teaspoon MSG

Instructions

  1. Par-boil the noodles: Bring a large pot of water to a boil. Add the noodles and blanch for 1-2 minutes, just until softened and separated but not fully cooked. Drain and rinse with cold water. Spread on a paper towel-lined baking sheet, pat dry, and toss with sesame oil to coat evenly. Set aside.An overhead shot of cooked noodles in a large pot atop a white marbled surface. A pair of chopsticks sits in the noodles. An overhead shot of cooked noodles on a dark green sheet pan atop a white marbled surface.
  2. Prepare the stir fry sauce: Meanwhile, as the water boils, mix the sauce. Add all listed ingredients to a small bowl and whisk to combine well. Set aside.An overhead shot of a woman's hands holding and whisking stir fry sauce in a liquid glass measuring cup over a white marbled surface.
  3. Stir fry the vegetables: Heat a large wok or skillet on the stovetop over medium-high heat. Add 2 tablespoons neutral oil, swirling to coat the sides of the pan. Add the cabbage, carrot, and onion. Stir fry for 3-4 minutes, until softened.An overhead shot of julienned carrots, onion, and cabbage in a large black wok on a white marbled surface.
  4. Stir fry the noodles: Add the prepared noodles, the white portion of the green onions, and garlic to the pan. Pour the sauce over the noodles. Stir fry for 3-4 minutes, tossing often to coat evenly. Add the green portion of the green onions and bean sprouts. Stir fry for 1 minute longer, until fragrant and softened. Remove from heat.An overhead shot of a woman's hand pouring sauce over noodles and softened veggies in a large wok on a white marbled surface. An overhead shot of bean sprouts being tossed with noodles and veggies in a large black wok on a white marbled surface.
  5. Serve: Finish the noodles with a drizzle of shoyu and a sprinkle of finely sliced green onions and toasted sesame seeds. Serve immediately. Enjoy!An overhead shot of vegetable stir fried noodles in a large black wok on a white marbled surface.

Equipment

Notes

Jess’ Tips and Tricks:

  • Noodles: For the best results, use long noodles that can stand up to stir-frying without breaking or becoming mushy. Yi mein (E-Fu/longevity noodles), lo mein, and udon are all excellent choices that are typically available at Asian grocery stores or in the international aisle of well-stocked conventional grocery stores. If you prefer a gluten-free option, wide rice noodles work beautifully. In a pinch, Italian-style pasta like linguine or spaghetti works well—just cook it 2–3 minutes under al dente to avoid overcooking.
  • Dark soy sauce is a richer, sweeter variety of soy sauce that adds a beautiful caramel color and depth of flavor to stir-fried noodles—I highly suggest seeking it out! Look for it at Asian grocery stores, in the international aisle of well-stocked supermarkets, or online. If unavailable, substitute with shoyu, though the flavor and color of the stir fry sauce won’t be nearly as intense.
  • Dietary Restrictions: This recipe naturally meatless, but to ensure fully vegetarian or vegan stir fried noodles, be sure to use a plant-based oyster sauce. Vegan oyster sauces, typically made from mushrooms, can be found in the Asian foods aisle of most well-stocked grocery stores or online.
  • 10-Minute Meal Prep: Most of the active prep for this noodle stir fry is in chopping the vegetables and mixing the sauce. Prepping these in advance makes dinnertime a breeze:
    • Stir fry sauce: Mix the sauce (Step 2) and store it in an airtight container in the refrigerator for up to 1 week.
    • Veggies: Chop the cabbage, julienne the carrot, and slice the onions and green onions. Store in separate airtight containers in the refrigerator for up to 5 days.

Storage Instructions:

  • Storage and Reheating: Leftover stir-fried noodles can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave until warmed through or refresh them in a skillet with a splash of vegetable broth or water to loosen the sauce and bring back the flavors.

Find it online: https://playswellwithbutter.com/vegetable-stir-fried-noodles/