close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

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

Ingredients

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
Stir-Fry
  • 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

Instructions

  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.
tags:

Comments (16)

(5 from 11 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Harry1 week ago
Reply
Do you want to report this comment as inappropriate?

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

Nicole Davis1 week ago
Do you want to report this comment as inappropriate?

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?

Lynn1 week ago
Do you want to report this comment as inappropriate?

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.

Josie1 week ago
Reply
Do you want to report this comment as inappropriate?

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 Talbot1 week ago
Do you want to report this comment as inappropriate?

My rating is 5 stars.

Debbie3 months ago
Reply
Do you want to report this comment as inappropriate?

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.

Debbie3 months ago
Do you want to report this comment as inappropriate?

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

Mrs Pierce5 months ago
Reply
Do you want to report this comment as inappropriate?

Is it possible to view nutrition facts??

Amanda Himes9 months ago
Reply
Do you want to report this comment as inappropriate?

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

Mark Atkins10 months ago
Reply
Do you want to report this comment as inappropriate?

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).

mavee1251 year ago
Reply
Do you want to report this comment as inappropriate?

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!

Fran1 year ago
Reply
Do you want to report this comment as inappropriate?

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.1 year ago
Reply
Do you want to report this comment as inappropriate?

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!

Ella4 months ago
Do you want to report this comment as inappropriate?

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

Cat1 year ago
Reply
Do you want to report this comment as inappropriate?

It was delicious and so easy to make!

Lou1 year ago
Reply
Do you want to report this comment as inappropriate?

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

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
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.

Stir-Fried Noodles with Veggies see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap