This vegan noodle stir-fry with vegetables and ‘chicken’ is a 20-minute dinner that you can’t get bored of! Featuring snow peas, Chinese cabbage and a umami sauce, it’s a weeknight meal that requires just simple ingredients and minimal effort.

Vegan noodle stir-fry

Do you love noodles? I do for sure! In fact, I make various noodle dishes multiple times a week. They’re so quick, easy, and always packed with flavor. You can make such a huge variety of plant based sauces, add a whole rainbow of veggies, and get them on the table in no time. It just doesn’t get much better!

This vegan noodle stir-fry is a recipe I go back to over and over again when I’m not sure what to cook for dinner. Especially when I’m in a rush, I know I have this simple meal to rely on. All you have to do is prepare and cook the veggies, cook the noodles and whisk together the sauce. Then, mix everything together and you’re good to go!

Noodles with vegetables and vegan chicken

A veggie stir-fry like this is also a great way to use up any leftover vegetables you have in the fridge, and customise the whole meal to your preference! I also added vegan ‘chicken’ for extra texture and heartiness. As for the sauce, it has a rich umami flavor and beautifully coats all the noodles. You’ll be going back for seconds for sure.

Ingredients for this vegan noodle stir-fry

Sesame oil for stir-frying. I love using sesame oil because it adds a lot of flavor, and makes the whole kitchen smell incredible!

The aromatics: onion and garlic. These are always a great starting point for any stir-fry to add flavor.

The vegetables: here, you can use any vegetables of your choice depending on what you prefer/have in the fridge. I used carrots, red peppers, mushrooms, Chinese cabbage and snow peas. However, you can also add vegetables like:

  • Broccolini.
  • Zucchini.
  • Green peas.
  • Purple cabbage.
  • Green beans.
  • Sweetcorn.

Noodles of your choice. I typically use either wholewheat noodles or rice noodles for stir-fries because they have a great chewy texture. You can also use other varieties, such as soba noodles or ramen. Just check packaging to make sure that they are eggless. Opt for gluten-free noodles if desired.

Dark soy sauce and light soy sauce. You can use tamari or coconut aminos for a gluten-free option.

Rice vinegar. This adds a great hint of tanginess to the sauce.

Vegan chicken stir-fry

Hoisin sauce. This acts as a great alternative to oyster sauce.

Sugar. You can use any sugar variety of your choice, such as granulated white sugar, brown sugar or coconut sugar. Alternatively, use a liquid sweetener such as maple syrup.

Black pepper to bring out the flavors of the sauce.

Vegetable stock. This will be added to the sauce to add volume and bring out the rich savory flavors.

Cornstarch to thicken the sauce. You can also use tapioca.

Vegan chicken. I love adding either store bought vegan chicken to stir-fries, or using my homemade version for texture and extra plant based protein. Instead, you can also add crispy tofu, chickpeas, or any other beans/pulses of your choice.

How to make a vegan noodle stir-fry

Start by adding the sesame oil to a large wok or skillet over a high heat. Add the onion and garlic, and stir-fry for a couple of minutes, until they begin to soften. Now add the red peppers, carrots and mushrooms. Stir-fry for 5 minutes more, until softened.

Next, add the Chinese cabbage and snow peas. Stir-fry until the snow peas are bright green but still have some crunch. Remove from the wok and set aside.

Meanwhile, cook the noodles according to instructions on packaging. Drain and rinse under cold water when done. Also prepare the sauce by whisking together the dark and light soy sauce, rice vinegar, Hoisin sauce, sugar, black pepper, vegetable sock, and cornstarch.

Add the vegan chicken to the wok together with a splash of soy sauce. Stir-fry for 2 minutes, until lightly browned. Now add the noodles and the sauce. Toss together until the noodles are evenly coated, before adding the vegetables and stirring them through.

Serve immediately with garnishes of your choice, or keep in the fridge for 2-3 days in an airtight container.

Recipe tips

Stir-fried noodles with vegetables and vegan chicken
  • If you want to save time, you can either meal prep your vegetables in advance, or use store-bought bags of stir-fry vegetables. Frozen vegetables also work.
  • Make sure to rinse the noodles after draining them to prevent them from sticking together.
  • Don’t overcook the noodles, as this will cause them to break apart and lose their chewy texture when added to the stir-fry.
  • You can also use pre-cooked noodles and add them straight to the wok rather than cooking them separately.
  • For garnishes, I would recommend sesame seeds, scallions and chilli flakes. Chopped cashews or peanuts are also great for adding an extra crunch.

Other must-try vegan noodle recipes

Noodle stir-fry with vegetables

If you give this vegan noodle stir-fry a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating – I love hearing from you!

Vegan noodle stir-fry

Get the Recipe: Vegan Noodle Stir-fry

This vegan noodle stir-fry with vegetables and 'chicken' is a 20-minute dinner that you can't get bored of! Featuring snow peas, Chinese cabbage and a umami sauce, it's a weeknight meal that requires just simple ingredients and minimal effort.

Ingredients

  • 2 tbsp sesame oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 large red pepper, diced
  • 2 medium carrots, chopped
  • 2 cups button mushrooms
  • 3 cups Chinese cabbage, roughly chopped
  • 2 cups snow peas
  • 6 oz noodles
  • 3 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp Hoisin sauce
  • 1 tbsp sugar
  • 1/2 tsp black pepper
  • 1/2 cup vegetable stock
  • 2 tbsp cornstarch
  • 7 oz vegan chicken

Equipment

  • Wok or skillet
  • Saucepan
  • Mixing bowl

Instructions 

  • Add the sesame oil to a large wok or skillet over a high heat. Add the onion and garlic, and stir-fry for a couple of minutes, until they begin to soften.
    2 tbsp sesame oil, 1 large onion, 2 cloves garlic
  • Add the red peppers, carrots and mushrooms. Stir-fry for 5 minutes more, until softened.
    1 large red pepper, 2 medium carrots, 2 cups button mushrooms
  • Add the Chinese cabbage and snow peas. Stir-fry until the snow peas are bright green but still have some crunch. Remove from the wok and set aside.
    3 cups Chinese cabbage, 2 cups snow peas
  • Cook the noodles according to instructions on packaging. Drain and rinse under cold water when done.
    6 oz noodles
  • Prepare the sauce by whisking together 2 tbsp dark and all of the light soy sauce, rice vinegar, Hoisin sauce, sugar, black pepper, vegetable sock, and cornstarch.
    3 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp rice vinegar, 1 tbsp Hoisin sauce, 1 tbsp sugar, 1/2 tsp black pepper, 1/2 cup vegetable stock, 2 tbsp cornstarch
  • Add the vegan chicken to the wok together with a the rest of the dark soy sauce. Stir-fry for 2 minutes, until lightly browned.
    7 oz vegan chicken, 3 tbsp dark soy sauce
  • Add the noodles and the sauce. Toss together until the noodles are evenly coated, before adding the vegetables and stirring them through.
  • Serve immediately with garnishes of your choice, or keep in the fridge for 2-3 days in an airtight container.

Video

Notes

Recipe tips
To save time, you can either meal prep your vegetables in advance, or use store-bought bags of stir-fry vegetables. Frozen vegetables also work.
Make sure to rinse the noodles after draining them to prevent them from sticking together.
Don’t overcook the noodles, as this will cause them to break apart and lose their chewy texture when added to the stir-fry.
To make this dish gluten-free, use gluten-free noodles and tamari instead of soy sauce.
Calories: 518kcal, Carbohydrates: 73g, Protein: 37g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 1491mg, Potassium: 777mg, Fiber: 14g, Sugar: 19g, Vitamin A: 7371IU, Vitamin C: 93mg, Calcium: 260mg, Iron: 9mg