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!

overhead shot of rainbow noodles in large saute pan with tongs

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    Before You Get Started / Kelley’s Tips

    • 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.

    Ingredients

    • 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!
    rainbow stir fry noodles in white bowl

    How to make Rainbow Vegetable Noodle Stir-Fry

    1. Boil pasta until al dente according to package directions, drain and set aside.
    2. Meanwhile in a large skillet heat oil and add cabbage, bell peppers, and carrots. Saute for 3-4 minutes until tender.
    sautéing bell peppers, carrots and cabbage
    1. 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.
    adding sauces to stir fried veggies
    1. Serve immediately with sesame seeds, green onions, and crushed peanuts for garnish, if desired.
    adding noodles to stir fried vegetables

    Frequently Asked Questions

    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.

    How do you keep noodles from sticking together?

    Here are 3 top tips:

    1. Before you add your noodles, make sure the water is boiling.
    2. Stir your spaghetti often while it’s cooking.
    3. If you’re not going to eat the pasta right away, rinse it with water.

    What to serve with this Vegetable Noodle Stir Fry

    author scooping up rainbow stir fried noodles with tongs

    Here are more Takeout Inspired Recipes!

    Recipe

    Rainbow Vegetable Stir-Fry

    5 from 4 votes
    Rainbow Vegetable Noodle Stir-Fry. A quick and healthy weeknight dinner that takes less than 20 minutes to make!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Serves 2 -4
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      Ingredients 

      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.

      Nutrition Information

      Calories: 531kcalCarbohydrates: 77gProtein: 20gFat: 17gSaturated Fat: 3gSodium: 1127mgPotassium: 625mgFiber: 7gSugar: 6gVitamin A: 2931IUVitamin C: 80mgCalcium: 53mgIron: 3mg

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