Noodle Stir Fry with Rainbow Vegetables
This Noodle Stir-Fry with Rainbow Vegetables is a quick and healthy weeknight dinner that takes less than 20 minutes to make! This vegetarian meal is delicious and so easy to throw together. Add protein like tofu or chicken to make it even more filling!
Love vegetarian noodle dishes? Try my Zucchini Noodle Stir Fry for a low-carb option, and my Vegetable Chow Mein tastes just like takeout but is much healthier!
Stir-fries are so easy to make. That’s why I love them. They are perfect for fast weeknight meals. This Vegetarian Noodle Stir Fry is fast and healthy.
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, and yellow and red bell peppers. Stir-fries 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!
This stir-fry can be made in under 20 minutes or less and is vegetarian! 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 to heat things up!
- Spaghetti: I used whole wheat for extra fiber, but white spaghetti is great too. If you’re gluten intolerant or allergic, try gluten-free spaghetti. You can also use egg noodles!
- Red Cabbage: For color, I added red cabbage. White cabbage would also work.
- Bell Peppers: Yellow and red are my favorite colors so I thinly sliced them and tossed them in. Any color of bell pepper is good!
- Carrots: Carrots add a little sweetness and another color to my rainbow veggies. Parsnips are a good carrot substitute and work well in this noodle stir fry.
- Edamame: Edamame (aka soybeans) is a bean commonly found in Asian cooking. Some good substitutes are green peas, fava beans, and lima beans.
- Garlic: Garlic is essential to stir fries! Use pre-minced garlic to save time.
- Peanut Butter: Smooth, creamy peanut butter is rich and nutty, and really makes this recipe in my opinion. If you’re allergic, try almond butter or sun butter instead.
- 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: Sesame oil is added for flavor, rather than for cooking. It tastes amazing in this recipe!
- Garnishes: Sesame seeds, green onions, chopped peanuts. These are all optional but I love the extra crunch!
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.
Tips For Success
- Other noodles to try: I love the taste of wholewheat spaghetti noodles in this recipe, however, regular spaghetti and egg noodles like ramen or lo mein are all fantastic in this noodle stir fry recipe.
- Different vegetables: This is a great dish to clear out your fridge because most fresh vegetables work so well with it! Try any color of bell pepper, broccoli, cauliflower, zucchini, yellow squash, and bean sprouts to name a few.
- Storage: Store any leftovers in an airtight container for up to 4 days. Stir fry the leftovers in a wok or pan to reheat them.
What kind of noodles do you use for stir-fry?
You can use lo-mein style egg noodles, however, I almost always use spaghetti! I have it in my pantry at all times and it tastes great in a stir-fry.
Do you boil noodles before stir-fry?
In most cases, the noodles used in stir-frying must be presoaked or cooked before usage. If you’re using egg noodles, wheat noodles, or buckwheat noodles, make sure they’re cooked all the way through before stir-frying them with the other ingredients.
How do you keep noodles from sticking together?
Here are 3 top tips:
- Before you add your noodles, make sure the water is boiling.
- Stir your spaghetti often while it’s cooking.
- If you’re not going to eat the pasta right away, rinse it with water.
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
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Rainbow Vegetable Stir-Fry
- 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
- 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.