For many kids, noodles and pasta are a favorite dinner option. This quick Stir Fry Noodles with Veggies family dinner plays off of that familiar starting point and introduces potentially new flavors in a safe way. Dinner time win!

stir fry noodles with vegetables in skillet

Stir Fry Noodles

We love these stir fry noodles because the whole recipe takes about 20 minutes to make and you can vary it based on what you have on hand in the house. It’s one of the family dinners I turn to when I’m short on time at 5 pm and the kids are losing their minds!

Easy Stir-Fry Noodles

The beauty of this simple dinner is that you actually don’t need to cook the stir fry noodles at all if you use the Thai-style ones. (I like these stir fry noodles from Thai Kitchen a lot.) You simply let the noodles sit in very hot water until they soften. And in about the time that takes (which is about 10 minutes) you can cook up the rest of the veggies for this recipe.

TIP: You can use any type of noodle in this recipe, including rice noodles, spaghetti, egg noodles, and the like.

How to make stir fry noodles step by step

How to Make Stir-Fry Noodles Step-by-Step

Here’s a look at how this recipe comes together:

  1. Chop the veggies (or buy them precut!).
  2. Stir together the simple sauce.
  3. Heat the oil in a large skillet, add the vegetables, stir, and cover.
  4. Bring a kettle of water to a boil. Pour over noodles placed in a heat-safe bowl. Let sit.
  5. Drain and rinse with cold water. This prevents them from  becoming gummy.
  6. Toss the noodles in the skillet with the veggies. Top with crushed peanuts and fresh lime juice, if desired

TIP: I like to grate the ginger and garlic on a fine microplane to ensure that they blend in well.

How to Store Fresh Ginger

Since using fresh ginger might not be something you do every week, here’s a quick tip to prevent it from going bad: Simply tuck it, skin and all, right into a small freezer bag. When you need ginger for a recipe, pull it out and grate it (skin and all!) on a microplane. It’s easy and it dissolves right into the food, tastes great, and lasts for 4-6 months.

Stir Fry Noodle Sauce

This recipe uses toasted sesame oil and soy sauce for flavor, as well as fresh garlic and ginger. But it’s still good without both if you don’t want to fuss!

stir fry noodles with veggies

Vegetable Stir Fry Noodles

This recipe has lots of veggies so it’s colorful and filling—and so the kids can choose what they want with their noodles. My oldest usually picks one veggie out of the assortment that I include and I love that she’s able to choose something that makes her happy from what’s on the table.

Stir Fry Noodles with Chicken, Beef or Shrimp

Sure! If you’d like to add chicken to this recipe, simply brown one pound of diced chicken in the pan at the start until fully cooked. Remove it from the pan, proceed with the recipe, then stir it in before serving. Or, you can also turn this vegetable stir fry noodle recipe into beef stir fry noodles. It works best if you thinly slice a cut like tri-tip or flank steak and quickly brown it in the pan at the start of the recipe.

My oldest is a nut for shrimp so we often have shrimp for family dinners. Shrimp cooks in about the same amount of time as sliced or cut up veggies, so I often add it in right with the veggies at the start of this recipe. So good!

Tips for Making the Best Stir-Fry Noodles

  • To make everything easy for younger toddlers to eat, snip the noodles and vegetables with kitchen shears into smaller pieces.
  • Cut the vegetables to similar sizes to help them cook at the same rate.
  • Double the recipe as needed to feed a larger family or to ensure leftovers.
  • Add chicken, shrimp, beef, sauteed tofu, edamame beans or peas as desired for additional protein.
  • Use Thai-style rice noodles, or spaghetti, egg noodles, Ramen noodles or any other similar noodle.
  • Prepare noodles according to package directions.
  • Store fresh ginger in a freezer bag in the freezer and grate it frozen right into the pan (and future recipes) to get the most use out of it.
  • Top with fresh lime juice, additional soy sauce, and/or chopped peanuts if desired.

I’d love to hear your feedback on this recipe if you try it, so please comment below to share!

stir fry noodles with vegetables

20-Minute Stir Fry Noodles with Veggies

Try this quick family dinner the next time you're craving healthy comfort food—and want to please the entire family!
5 from 2 votes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Cuisine Asian
Course Dinner
Calories 278kcal
Servings 4 servings

Ingredients

  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons sesame oil, divided
  • 1 tablespoon maple syrup
  • 1- inch grated ginger (optional)
  • 1 grated garlic clove (optional)
  • 8 ounces stir-fry noodles (or spaghetti), prepared according to package directions.
  • 4 cups shredded or chopped vegetables like carrots, bell peppers, bok choy, sugar snap peas, or broccoli
  • Crushed peanuts and lime slices, optional

Instructions

  • Heat 1 tablespoon sesame oil in a large skillet over medium heat.
  • Add the vegetables, stir, and cover. Reduce the heat to medium-low and cook for about 6-8 minutes or until soft.
  • Remove the lid and stir in the sauce for the last 2-3 minutes of cooking.
  • Toss in the noodles and serve warm topped with peanuts and fresh lime juice, if desired.

Notes

  • To make everything easy for younger toddlers to eat, snip the noodles and vegetables with kitchen shears into smaller pieces.
  • Cut the vegetables to similar sizes to help them cook at the same rate.
  • Add chicken, shrimp, beef, sauteed tofu, edamame beans or peas as desired for additional protein. Cook through in the pan, transfer to a plate, then cook the vegetables. Toss back into the pan to mix with the noodles and sauce.
  • Use Thai-style rice noodles, or spaghetti, egg noodles, Ramen noodles or any other similar noodle.
  • Store fresh ginger in a freezer bag in the freezer and grate it frozen right into the pan (and future recipes) to get the most use out of it.
  • Top with fresh lime juice, additional soy sauce, and/or chopped peanuts if desired.

Nutrition

Calories: 278kcal, Carbohydrates: 45g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 927mg, Potassium: 50mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    This was yummy! I will definitely be making this again. I cooked the noodles in veggie broth and put less soy sauce in it. Delish! Thank you!

  2. I made this stir fry with veggies and chicken. We squeezed fresh lime juice over it and sprinkled peanuts.
    We thoroughly enjoyed it!