Rainbow Vegetable Noodle Stir-Fry

Rainbow Vegetable Noodle Stir-Fry. A quick and healthy weeknight dinner that takes less than 20 minutes to make!

Easy-30-Minute-Rainbow Vegetable Noodle Stir-Fry

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!


Super-Easy-Rainbow Vegetable Noodle Stir-Fry

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.

30-Minute-Rainbow Vegetable Noodle Stir-Fry

While your pasta is boiling saute your vegetables. Make the sauce and toss in the pasta.

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.


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Rainbow Vegetable Stir-Fry

  • 5.0
  • 2 reviews
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Serves: 2-4
Rainbow Vegetable Noodle Stir-Fry. A quick and healthy weeknight dinner that takes less than 20 minutes to make!


  • 6 ounces spaghetti
  • 1 tablespoon olive oil
  • ¼ cup red cabbage, shredded
  • ½ cup yellow and red bell peppers, sliced
  • ¼ cup carrots, julienne
  • ½ 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
  • ⅛ teaspoon sesame seeds
  • 2 tablespoons green onions, sliced
  • crushed peanuts, optional


  1. Boil pasta until aldente.
  2. Meanwhile in a large skillet heat oil and add cabbage, bell peppers and carrots. Saute for 3-4 minutes until tender.
  3. Toss in edamame and garlic. Cook for 1 minute.
  4. Stir in peanut butter, soy sauce and sesame oil.
  5. Add in cooked noodles and toss to coat.
  6. Sprinkle with sesame seeds, green onions and crushed peanuts if desired.
  7. Serve immediately.


Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
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  • I attempted to make this recipe and ended up not having all of the right ingredients BUT it still was super good. Thank you for sharing!!! When I blog about how mine turned out, I’ll be sure to tag you so keep an eye out!! 🙂

  • Robin

    This was even better than I thought it would be. I loosely doubled it, and the proportions were perfect. I used tamari for soy sauce and substituted mushrooms for carrots. I left out the edamame because so had none. There are a lot of ways to prepare this dish.