The Easiest, All-Purpose Stir Fry Noodles for Weeknight Dinners, Dim Sum Celebrations, and More!
I’ve been obsessed with these veggie-loaded stir-fried noodles my entire life. My mom always whipped them up for an easy weeknight dinner, and her noodles are still one of my most nostalgic comfort foods.
I continued to beg Mom to make these noodles for me into adulthood (I always requested them when I’d come home from college). But once I finally got her in the kitchen to write the recipe down, I realized how easy they are to make!
This recipe embodies the best of my mom’s cooking – simple, pantry-staple ingredients turned into a seriously craveable dish.
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Simply stir-fry yi mein, lo mein, or udon noodles with crunchy-sweet veggies (carrots, cabbage, or whatever is in your fridge!). Then, toss it all in a simple, savory-sweet stir-fry sauce made with dark soy sauce for a uniquely rich flavor. It’s all ready in 20 minutes!
These noodles are the perfect way to add veggies to your weeknight or dim sum spread, and they’re endlessly versatile. The perfect reason to eat them over and over!
Happy Lunar New Year! 🧧🐍
Mom’s stir-fried noodles are also a staple at my family’s Lunar New Year dim sum celebration, alongside Mom’s Pork Egg Rolls, Shumai Dumplings, and Char Siu Pork. It’s tradition to eat long noodles during the Lunar New Year because they symbolize longevity and prosperity. Using yi mein/e-fu Chinese noodles allows for a long noodle slurp!
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I can’t wait for you to try Mom’s Easy 20-Minute Vegetable Stir Fried Noodles! This recipe is the perfect back-pocket noodle stir fry whenever you need a quick, veggie-loaded meal or side. I hope you love them as much as my family does!
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Mom’s Easy 20-Minute Vegetable Stir Fried Noodles
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Prep Time: 10 minutes -
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Cook Time: 10 minutes -
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Total Time: 20 minutes -
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Yield: serves 4-6 -
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Category: Pasta & Noodles, Side Dishes -
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Method: Stir Fry, Wok, Stovetop -
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Cuisine: Chinese-American -
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Diet: Vegetarian
Description
My Mom’s Easy Vegetable Stir-Fried Noodles recipe is a colorful, veggie-packed favorite straight from my Chinese-American family’s kitchen.
With crisp cabbage, sweet carrots, and tender noodles tossed in a savory stir-fry sauce, it’s a quick, satisfying dish perfect for busy weeknights.
Simple to make in 20 minutes or less, it’s a versatile recipe you’ll turn to again and again!
Ingredients
- 16 ounces long noodles of choice (yi mein, lo mein, udon, etc; see Recipe Notes)
- 1–2 tablespoons toasted sesame oil
- 2–4 tablespoons neutral oil of choice
- ¼ head green cabbage, chopped (approx. 2 cups)
- 1 large carrot, julienned
- ½ large yellow onion, sliced
- 3 stalks green onion, sliced into 2½-inch lengths, whites halved lengthwise and separated from greens
- 4 cloves garlic, finely chopped or grated
- 3 cups bean sprouts
noodle stir fry sauce:
- 2 tablespoons shoyu (can sub low-sodium soy sauce or tamari)
- 2 tablespoons oyster sauce
- 1 ½ tablespoon dark soy sauce (see Recipe Notes)
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable broth (can substitute water)
- ¼ teaspoon MSG
Instructions
- Par-boil the noodles: Bring a large pot of water to a boil. Add the noodles and blanch for 1-2 minutes, just until softened and separated but not fully cooked. Drain and rinse with cold water. Spread on a paper towel-lined baking sheet, pat dry, and toss with sesame oil to coat evenly. Set aside.
- Prepare the stir fry sauce: Meanwhile, as the water boils, mix the sauce. Add all listed ingredients to a small bowl and whisk to combine well. Set aside.
- Stir fry the vegetables: Heat a large wok or skillet on the stovetop over medium-high heat. Add 2 tablespoons neutral oil, swirling to coat the sides of the pan. Add the cabbage, carrot, and onion. Stir fry for 3-4 minutes, until softened.
- Stir fry the noodles: Add the prepared noodles, the white portion of the green onions, and garlic to the pan. Pour the sauce over the noodles. Stir fry for 3-4 minutes, tossing often to coat evenly. Add the green portion of the green onions and bean sprouts. Stir fry for 1 minute longer, until fragrant and softened. Remove from heat.
- Serve: Finish the noodles with a drizzle of shoyu and a sprinkle of finely sliced green onions and toasted sesame seeds. Serve immediately. Enjoy!
Equipment
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Jess’ Tips & Tricks:
- Noodles: For the best results, use long noodles that can stand up to stir-frying without breaking or becoming mushy. Yi mein (E-Fu/longevity noodles), lo mein, and udon are all excellent choices that are typically available at Asian grocery stores or in the international aisle of well-stocked conventional grocery stores. If you prefer a gluten-free option, wide rice noodles work beautifully. In a pinch, Italian-style pasta like linguine or spaghetti works well—just cook it 2–3 minutes under al dente to avoid overcooking.
- Dark soy sauce is a richer, sweeter variety of soy sauce that adds a beautiful caramel color and depth of flavor to stir-fried noodles—I highly suggest seeking it out! Look for it at Asian grocery stores, in the international aisle of well-stocked supermarkets, or online. If unavailable, substitute with shoyu, though the flavor and color of the stir fry sauce won’t be nearly as intense.
- Dietary Restrictions: This recipe naturally meatless, but to ensure fully vegetarian or vegan stir fried noodles, be sure to use a plant-based oyster sauce. Vegan oyster sauces, typically made from mushrooms, can be found in the Asian foods aisle of most well-stocked grocery stores or online.
- 10-Minute Meal Prep: Most of the active prep for this noodle stir fry is in chopping the vegetables and mixing the sauce. Prepping these in advance makes dinnertime a breeze:
- Stir fry sauce: Mix the sauce (Step 2) and store it in an airtight container in the refrigerator for up to 1 week.
- Veggies: Chop the cabbage, julienne the carrot, and slice the onions and green onions. Store in separate airtight containers in the refrigerator for up to 5 days.
Storage Instructions:
- Storage and Reheating: Leftover stir-fried noodles can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave until warmed through or refresh them in a skillet with a splash of vegetable broth or water to loosen the sauce and bring back the flavors.
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