Rainbow Vegetable Noodle Stir-Fry
Rainbow Vegetable Noodle Stir-Fry. A quick and healthy weeknight dinner that takes less than 20 minutes to make!
Stir fry’s are so easy to make. That’s why I love them. They are perfect for fast weeknight meals. This Vegetable Noodle Stir-Fry is fast and healthy. Loaded with colorful vegetables and whole wheat spaghetti. The noodles and veggies are tossed in a light sesame peanut sauce and topped with crushed peanuts.
This stir-fry can be made in under 20 minutes or less and is vegetarian!
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Ingredients
- Spaghetti (I used whole wheat)
- Red Cabbage
- Yellow and Red Bell Peppers
- Carrots
- Edamame
- Garlic
- Peanut Butter
- Soy Sauce (I used low sodium. If you don’t have low sodium soy sauce substitute regular soy sauce with a splash or two of water to help cut the saltiness)
- Sesame Oil
- Garnishes: Sesame seeds, green onions, chopped peanuts
Colorful tender vegetables, crunchy peanuts and whole wheat noodles make this the perfect combination. For the rainbow vegetables I used edamame, green onion, red cabbage, carrots, yellow and red bell peppers. Stir-Fry’s are a great way to use up leftover vegetables. Feel free to substitute whatever vegetables you have on hand. Broccoli, cauliflower or zucchini would also be awesome in this!
Make this meal gluten free and substitute the noodles for zucchini noodles. Add some extra protein with chicken or tofu. For a bit of spice add some sriracha or crushed red pepper flakes.
How to make Rainbow Vegetable Noodle Stir-Fry
- Boil pasta until al dente according to package directions, drain and set aside.
- Meanwhile in a large skillet heat oil and add cabbage, bell peppers and carrots. Saute for 3-4 minutes until tender.
- Toss in edamame and garlic. Cook for 1 minute. Stir in peanut butter, soy sauce and sesame oil. Add in cooked noodles and toss to coat.
- Serve immediately with sesame seeds, green onions and crushed peanuts for garnish, if desired.
What to serve with this Vegetable Noodle Stir Fry
Here are more Takeout Inspired Recipes!
- Chicken Lo Mein
- Chicken Chow Mein
- Sweet and Sour Chicken
- Easy Beef Fried Rice
- Honey Garlic Chicken Stir Fry
Rainbow Vegetable Stir-Fry
Ingredients
- 6 ounces spaghetti
- 1 tablespoon olive oil
- 1/4 cup red cabbage shredded
- 1/2 cup yellow and red bell peppers sliced
- 1/4 cup carrots julienne
- 1/2 cup edamame I used frozen and thawed it before adding it in
- 1 garlic clove minced
- 1 tablespoon creamy peanut butter
- 4 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon sesame seeds
- 2 tablespoons green onions sliced
- crushed peanuts optional
Instructions
- Boil pasta until aldente.
- Meanwhile in a large skillet heat oil and add cabbage, bell peppers and carrots. Saute for 3-4 minutes until tender.
- Toss in edamame and garlic. Cook for 1 minute.
- Stir in peanut butter, soy sauce and sesame oil.
- Add in cooked noodles and toss to coat.
- Sprinkle with sesame seeds, green onions and crushed peanuts if desired.
- Serve immediately.
