Go Back
+ servings
stir fry noodles with vegetables
Print Add to Collection

20-Minute Stir Fry Noodles

Try this quick family dinner the next time you're craving fresh comfort food—and want to please the entire family! You can add a protein to this dish if you'd like. See the Notes for options.
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 -8
Calories 292kcal

Ingredients

  • 12-16 ounces stir-fry noodles (or spaghetti)
  • 1 tablespoon toasted sesame oil
  • 4 cups shredded or chopped vegetables like carrots, bell peppers, bok choy, sugar snap peas, or broccoli
  • Crushed peanuts and lime slices, optional

Teriyaki Sauce

  • ½ cup reduced-sodium soy sauce
  • ½ cup maple syrup
  • 1- inch grated ginger
  • 1-2 grated garlic cloves
  • 1 tablespoon corn starch (optional)

Instructions

  • Prepare the noodles according to package directions. Drain.
  • Meanwhile, heat the 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.
  • Add the ingredients for the Teriyaki Sauce to a bowl and stir together. (I use a fine microplane to grate the ginger and garlic. To thicken the sauce slightly, stir the corn starch into 2 tablespoons water, then stir into the sauce. When the sauce hits the heat of the pan, it will thicken a little. This is optional, but a nice option.)
  • Remove the lid and stir in the noodles and sauce.
  • Serve warm topped with chopped 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, extra-firm 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.
  • I often start this recipe by making my Sesame Tofu, then adding the veggies to the pan after I flip the tofu over.
  • 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: 292kcal | Carbohydrates: 59g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 615mg | Potassium: 348mg | Fiber: 4g | Sugar: 12g | Vitamin A: 14256IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 0.4mg