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.

By Del Sroufe,


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


  • 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.
  • Meanwhile, cook noodles according to package directions. Drain and keep warm.
  • 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 (18)

(5 from 11 votes)

Recipe Rating

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Do you precook the rice & then add it to the stir fry as you would the noodles? Or do you just plate the rice & spoon the stir fry with sauce on it?


What is the protein content? I train hard I Krav Maga and weights. I need sufficient protein for muscle development.


Hi Harry if you need higher protein due to training just add tofu or temphe or even whole edamame beans, or any other bean you think would taste good. A sprinkle of raw sesame seeds or cashews or lightly toasted peanuts. If your regiment allows it. Even mushrooms would be another source of nutrition. Hope that helps.

Nicole Davis

I am in the same boat as you. I’m realizing my protein intake is not high enough. Do you have a recommendation for a plant based protein powder?


Thanks you Chef Del Sroufe. I have used this recipe since it first came out in the Fork of Knives cook book. And to add a suggestion. I use 1/4 cup of orange Marmalade instead of the date molasses and that gives me an orange sauce like the orange sauce often served in Chinese restaurants. I usually pour the orange sauce over steamed broccoli and noodles.

Josie Talbot

My rating is 5 stars.

Del Sroufe

Hi Josie, I am just seeing your post about adding marmalade to the stir fry sauce. What a great idea!


This was really good. Asparagus and carrots don't agree with me, so I substituted them with red pepper and mushrooms as someone here commented. I also smashed 1/4 of the dates someone else commented, and it was great. It took me a bit to figure out that I could mash it in the saucepan with the other liquid ingredients. I'll definitley add this to my cookbook meals.


Oops forgot to put 1/4 cup of dates after smashing them to measure into the cup, then continued to smash while cooking.

Mrs Pierce

Is it possible to view nutrition facts??

Amanda Himes

Delicious! I added a few button mushrooms and could have added even more.

Mark Atkins

I thought this recipe looked familiar, and I was right. I’ve made it several times from the FOK Plant Based app - my go-to app for excellent WFPB recipes. Not only do I really like this simple-to-make dish my wife and daughter like it too (both non-WFPB eaters).


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!


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.

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!


Thanks for the tip about using the smashed dates! This recipe looks delicious, but I don't have rice syrup. Problem solved!


It was delicious and so easy to make!


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

About the Author

Headshot of Def Sroufe

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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