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!
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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!
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.
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:
- 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
- Stir Fry Sauce
Rainbow Vegetable Stir-Fry
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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.
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Shaunie Gassner
I completely forgot to add the garlic and it was still amazing! Everyone loved it!
Kelley Simmons
Yah so happy to hear you enjoyed this! Thank you so much for sharing!
Suzi Oliver
Make this a lot it is so nice-add some shredded chicken for the meat eaters at my house.
Gorgeous cold the next day.
Kelley Simmons
Hi Suzi,
So glad you enjoy this veggie stir fry! Thanks for sharing!
Kelley
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.
Kelley
Thank you Robin! So glad you enjoyed this!
Samantha
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!! 🙂