In 30 minutes, you can enjoy this Vegetable Noodle Stir Fry with mushrooms, Brussels sprouts, cilantro, and a hint of ginger for a healthy, tasty dinner.
I’m excited to share a tasty new dish with you—Vegetable Noodle Stir Fry! While I don’t usually mix Italian noodles with Asian flavors, the whole wheat spaghetti works perfectly in this recipe.
Table of Contents
Why I Love This Healthy Noodle Stir Fry
- It’s plant-based and great for those looking to eat less meat.
- Uses basic pantry staples and seasonal vegetables — easy on the budget!
- This dish reheats well, making it perfect for next-day meals or quick lunches.
Recipe Ingredients
Ginger – Fresh and slightly spicy, ginger adds warmth and zest, giving the stir fry a bright, invigorating taste.
Sesame Oil – Sesame oil enhances the Asian-inspired flavors, giving the stir-fry a rich, nutty essence.
Brussels Sprouts – Thinly sliced Brussels sprouts add a satisfying crunch and earthy flavor to the mix.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add More Veggies – Broccoli adds crunch, snow peas offer freshness, and bell peppers bring color. Include spinach, zucchini, or cabbage for texture. You could also use baby corn, bok choy, carrots, snap peas, green beans, or edamame.
Soy Sauce Alternative – Swap reduced sodium soy sauce with tamari or coconut aminos for a gluten-free alternative, or use black bean sauce for a deeper, earthier flavor.
Garnish Options – Cilantro adds a fresh note, while sesame seeds bring crunch. Green onions work well for a mild bite, and crushed nuts or red pepper flakes give the dish some heat.
How to Make Vegetable Noodle Stir Fry
Step #1: Cook the spaghetti noodles until al dente, drain, and set aside.
Step #2: Heat 1 Tbsp. oil in a large cast-iron skillet over medium-high heat. Place the sliced mushrooms in the pan in a single layer and let them cook for 1 minute. Use a wooden spoon to turn the mushrooms over and allow them to cook for another minute on the other side. Remove the mushrooms from the pan and set them aside.
Step #3: Add the remaining tablespoon of oil to the pan, let it heat up for a minute, then add the sliced red onion and minced garlic to the pan. Let the onions and garlic fry undisturbed for 45 seconds, then use your wooden spoon to stir them around. After another minute or so, pour in the vinegar, then use your spoon to scrape up any brown bits on the bottom of the pan as the steam from the vinegar helps release the stuck-on pieces.
Step #4: Add the Brussels sprouts, ginger, and hot chili pepper to the pan and toss everything around. Let the mixture fry undisturbed for 1 minute, then stir everything around and let it cook for another minute. Add in the broth and soy sauce and cook for 3 more minutes. Return the mushrooms to the pan, then stir in the carrots and cilantro.
Step #5: Transfer the al dente spaghetti noodles to the pan and use tongs to toss all of the ingredients together. Serve hot and top with almonds.
Expert Tips
Rinse Noodles in Cold Water – This stops the noodles from cooking further and keeps them from sticking together, so they stay smooth and non-gummy.
Blanch Vegetables First – For firmer veggies like broccoli or Brussels sprouts, blanch them briefly before stir-frying to preserve their bright color and texture.
Use a Wok or Cast-Iron Pan – Both of these pans distribute heat evenly and quickly, which helps prevent your veggies from becoming soggy and keeps them crisp.
FAQs
Definitely! Tofu, tempeh, or edamame are great plant-based options. For non-vegetarians, try grilled chicken or shrimp.
Rice noodles, soba noodles, and ramen noodles are great alternatives. You can also try egg noodles, stir-fry noodles, or udon noodles for something different. For a gluten-free option, rice or quinoa noodles are fantastic choices!
Storage Information
To store your Vegetable and Noodle Stir Fry, place leftovers in an airtight container and refrigerate for up to 3 days. Freezing is not recommended, as the noodles and vegetables can become soggy upon thawing.
Reheat it in a large skillet over medium heat with a splash of water or broth to revive the stir fry sauce and avoid drying out.
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Vegetable Noodle Stir Fry Recipe
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Ingredients
- 4 oz. thin whole wheat spaghetti
- 2 Tbsp. grape seed or vegetable oil - divided
- 12 oz. small brown mushrooms - rinsed, dried, and sliced
- 1 c. thinly sliced red onion
- 3 cloves garlic - minced
- 1 Tbsp. rice wine vinegar
- 12 oz. fresh Brussels sprouts - trimmed and thinly sliced
- 1 Tbsp. minced fresh ginger root
- 1 Tbsp. minced hot chili pepper
- 1/2 c. vegetable broth
- 3 Tbsp. reduced sodium soy sauce
- 1 carrot - shredded
- 1/3 c. chopped fresh cilantro
- 3 Tbsp. blanched almonds
Instructions
- Cook the spaghetti noodles until al dente, drain, and set aside.
- Heat 1 Tbsp. oil in a large cast-iron skillet over medium-high heat. Place the sliced mushrooms in the pan in a single layer and let them cook for 1 minute. Use a wooden spoon to turn the mushrooms over and allow them to cook for another minute on the other side. Remove the mushrooms from the pan and set them aside.
- Add the remaining tablespoon of oil to the pan, let it heat up for a minute, then add the sliced red onion and minced garlic to the pan. Let the onions and garlic fry undisturbed for 45 seconds, then use your wooden spoon to stir them around. After another minute or so, pour in the vinegar, then use your spoon to scrape up any brown bits on the bottom of the pan as the steam from the vinegar helps release the stuck-on pieces.
- Add the Brussels sprouts, ginger, and hot chili pepper to the pan and toss everything around. Let the mixture fry undisturbed for 1 minute, then stir everything around and let it cook for another minute. Add in the broth and soy sauce and cook for 3 more minutes. Return the mushrooms to the pan, then stir in the carrots and cilantro.
- Transfer the al dente spaghetti noodles to the pan and use tongs to toss all of the ingredients together. Serve hot and top with almonds.
NOTES
Nutrition
