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With this easy vegan stir-fried noodle recipe, you can whip up a simple Chinese-style brown sauce, cook some rice noodles, and stir-fry a rainbow of fresh veggies for a fast and fabulous meal.

Stir-Fried Noodles with Veggies


Chinese Brown Sauce
  • ⅓ cup reduced-sodium soy sauce
  • ⅓ cup low-sodium vegetable broth
  • ¼ cup date molasses or brown rice syrup
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 2 teaspoons arrowroot powder or cornstarch
  • 8 oz. dried brown rice or whole wheat noodles
  • ½ cup thinly sliced yellow onion
  • 1½ cups fresh snow pea pods, trimmed
  • 1 cup 1-inch pieces asparagus
  • ½ cup thin, bite-size carrot strips
  • ½ cup chopped fresh chives
  • Freshly ground black pepper


  1. Combine soy sauce, vegetable broth, brown rice syrup, ginger, garlic, and arrowroot in a medium saucepan; cook over medium heat until thickened, about 5 minutes.
  2. Meanwhile, cook noodles according to package directions. Drain and keep warm.
  3. Heat a large skillet over high heat. Add onion; cook and stir 4 minutes, adding water 1 to 2 tablespoons at a time, as needed to prevent sticking. Add pea pods, asparagus, and carrots; cook and stir 3 minutes. Add Chinese Brown Sauce; cook 2 minutes or until heated through, stirring occasionally. Add noodles and chives; toss to coat. Cook 1 minute more. Season with pepper.

Comments (5)

(5 from 6 votes)
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mavee1252 months ago
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This Stir-Fried Noodles with Veggies is awesomely good! It definitely has rich-flavor. Glad I got to get my most favorite authentic low-sodium soy sauce in Karman Foods. Cravings solved!

Fran2 months ago
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Delighted with this recipe! I find I add some red cabbage or mushroom or not, using rice- quinoa spaghetti. It’s become a weekly favorite.

Jessica L.2 months ago
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Great easy and quick WFPB stir fry recipe. I make it with smashed dates instead of brown rice syrup. I’ve served it with noodles or rice. Family favorite!

Cat6 months ago
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It was delicious and so easy to make!

Lou6 months ago
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I make this over and over except I often add peanuts and red pepper slices and mushrooms. The recipe was in an old FOK magazine that I gave away so I’m glad I found it on your site

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about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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