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Home » Daniel Fast Compliant » Veggie Stir Fry with Noodles

Veggie Stir Fry with Noodles

Published: Jan 23, 2022 · Modified: Jul 23, 2022 by Gigi & Sersie

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This Veggie Stir Fry recipe is made with brown rice noodles. Of course, long grain, basmati or jasmine brown rice would be fantastic with this; the noodles are just so much fun to eat. This stir fry recipe ticks the boxes for delicious, healthy, easy, soy free, nut free, gluten free and oil free.

side view of veggie stir fry with noodles in a white bowl on a black surface with a side of sauce stainless steel chopsticks
Veggie Stir Fry with Noodles makes a wonderful mid-week dinner!

We used black rice noodles in a previous post for Asian Noodle Salad, but we know that brown rice noodles are more easily and readily available in most grocery stores. So, we're swapping the black for brown rice noodles.

Also, that noodle salad recipe had a fantastic peanut sauce! We recognize some people have peanut allergies, so we wanted to pay homage to a more allergen-friendly healthy plant fat, the sunflower seed—high in Vitamin E, an antioxidant. The Sunflower Sauce recipe is not only fantastic on this Veggie Stir Fry with Noodles but also lovely on a salad or buddha bowl.

Veggie Stir Fry with Noodles has 11 key ingredients

  1. Brown rice noodles
  2. Baby bok choy
  3. Purple cabbage
  4. Broccoli
  5. Red bell pepper
  6. Red onion
  7. Carrot
  8. Mushrooms
  9. Green onion
  10. Fresh or frozen green peas (or substitute edamame if no soy-allergy)
  11. Sweet and Tangy Sunflower Butter Sauce
Top view close up of the ingredients for veggie stir fry with noodles on a marble surface

Adding Legumes to Your Veggie Stir Fry

In addition to the main veggies, adding a legume will boost the protein and fiber in this dish. I used frozen green peas to make this allergen-friendly dish, but shelled edamame works beautifully if you don't have a sensitivity to soy.

frozen edamame (soy) is top left, frozen green peas bottom right

How to Prepare

  1. Bring a pot of water to a boil. Add rice noodles and cook according to package directions. Immediately remove from heat, drain and rinse under cold water to stop the cooking. This helps to avoid mushy noodles. If you're okay with your noodles being al dente (more chewy), I recommend cooking them for a little less than what the package recommends. For me, I used a Pad Thai brown rice noodle that's supposed to cook for 5 minutes. I took it off after 4 minutes, drained, and rinsed in cold water. It's a personal preference. *[Note: your noodles may feel a little stiff after rinsing. Not to worry, they'll loosen up nicely after you add the veggies and sauce.]
  2. Preheat either a large sauté pan or wok over medium-high heat. Add chopped onion and cook uncovered for 3 to 4 minutes or until it starts to brown. Add carrots, bell pepper, mushrooms, and cabbage. Combine and let it hang out and cook uncovered for 3 to 4 more minutes to caramelize. The veggies will stick, but that's okay.
  3. Take a stiff spatula to stir the veggies, scraping the brown bits off the bottom of the pan. Then add the baby bok choy. Put a lid on the pan or over the wok and let the baby bok choy steam for 3 to 4 minutes.
  4. Add the chopped broccoli, fresh or frozen green peas, and chopped green onion. Cover again and let cook-steam for 3 to 4 minutes. Give the veggies a good stir and remove from heat.
  5. Dish up by putting the noodles on the bottom of the bowl, then stir fry veggies and pour the stir fry sauce on top. Enjoy immediately!
top view close up of veggie stir fry with noodles in a white bowl with chop sticks and a side of sunflower butter stir fry sauce

Pro Tip for Clean-Up

Cooking without oil can leave pans with a lot of crust stuck to the bottom. For easy clean-up, sprinkle 1 to 2 tablespoons of baking soda on the inside bottom of the pan. Using a scrubbing pad, vigorously scrub the inside of the pan until crust is removed. The combination of the gritty baking soda with a scrubber works excellent! Rinse the pan under warm water and then clean as you usually would.

Frequently Asked Questions

What should I add to stir fry?

One of the great things about stir fry is adding what you want. You can add other veggies: eggplant, cauliflower, green bell pepper, snap peas, snow peas, bean sprouts, water chestnuts, or any veggie you like. If soy isn't an issue, tofu, and tempeh work well in stir fry recipes. Finally, you can vary the sauces. This recipe calls for Sweet and Tangy Sunflower Butter Sauce, but Peanut Sauce, Creamy Tahini Ginger Dressing, or a simple ginger wasabi soy sauce works well too.

Is veggie stir fry healthy?

It all comes down to the ingredients used to make the veggie stir fry. Suppose it's loaded with oil and salt and is light on veggies and heavy on white refined rice or noodles; it's less healthy than this recipe made without oil, heavy on veggies, lighter in sodium, and uses brown rice noodles. As a general guideline, any meal that is heavy on vegetables will likely have a higher nutrient density than one that is not. This is due to the fiber content, antioxidants and beneficial compounds found in various vegetables and other whole plant foods.

Are stir fry vegetables good for weight loss?

Stir fry vegetables can be good for weight loss when prepared without oil. Oil is high in calories. One tablespoon of oil adds 120 calories to your meal. Many recipes will call for 1 to 2 tablespoons of oil. However, this recipe is oil-free. Again, this veggie stir fry recipe is veggie-dominant. Meaning the ratio of vegetables to noodles is high. Since veggies have a lower calorie density and are high in fiber and water, this too helps with weight loss.

We hope you love this veggie stir fry as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielfastrecipes so we can see your creation!

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top view close up of veggie stir fry with noodles in a white bowl with chopsticks on a black surface and side of stir fry sauce

Veggie Stir Fry with Noodles


★★★★★

5 from 2 reviews

  • Author: Gigi & Sersie
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Diet: Vegan
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Description

This Veggie Stir Fry recipe is made with brown rice noodles. Of course, rice would be fantastic with this; the noodles are just so much fun to eat. This stir fry recipe ticks the boxes for delicious, healthy, easy, soy-free, nut-free, gluten-free, and oil-free.  #stirfryrecipe #healthyveganrecipes #glutenfree #nutfree #oilfree #soyfree #danielfastrecipes #veggiestirfry #noodles


Ingredients

Units Scale
  • 4 oz. package of brown rice noodles
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 1 cup purple (or green) cabbage, chopped
  • ½ cup mushrooms, sliced
  • 1 red bell pepper, chopped
  • 4 cups baby bok choy, chopped
  • 2 cups broccoli, chopped
  • 2 green onions, chopped
  • 1 cup frozen green peas (okay to substitute edamame if no soy allergy)
  • 1 batch of Sweet and Tangy Sunflower Butter Sauce

Optional 

  • 1 tsp sunflower seeds for topping

Instructions

  1. Bring a pot of water to a boil. Add rice noodles and cook according to package directions. Immediately remove from heat, drain and rinse under cold water to stop the cooking. This helps to avoid mushy noodles. If you're okay with your noodles being al dente (more chewy), I recommend cooking them for a little less than what the package recommends. For me, I used a Pad Thai brown rice noodle that's supposed to cook for 5 minutes. I took it off after 4 minutes, drained, and rinsed in cold water. It's a personal preference. *[Note: your noodles may feel a little stiff after rinsing. Not to worry, they'll loosen up nicely after you add the veggies and sauce.] 
  2. Preheat either a large sauté pan or wok over medium-high heat. Add chopped onion and cook uncovered for 3 to 4 minutes or until it starts to brown. Add carrots, bell pepper, mushrooms, and cabbage. Combine and let it hang out and cook uncovered for 3 to 4 more minutes to caramelize. The veggies will stick, but that's okay. 
  3. Take a stiff spatula to stir the veggies, scraping the brown bits off the bottom of the pan. Then add the baby bok choy. Put a lid on the pan or over the wok and let the baby bok choy steam for 3 to 4 minutes. 
  4. Add the chopped broccoli, fresh or frozen green peas, and chopped green onion. Cover again and let cook-steam for 3 to 4 minutes. Give the veggies a good stir and remove from heat. 
  5. Dish up by putting the noodles on the bottom of the bowl, then stir fry veggies and pour the stir fry sauce on top. Enjoy immediately!

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

EQUIPMENT / SUPPLIES

  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Large pot (to cook noodles)
  5. Strainer
  6. Large sauté pan
  7. Spatula
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop
  • Cuisine: Asian

Keywords: veggie stir fry recipe, vegetable stir fry noodles, veggie stir fry with noodles, healthy vegan recipes, rice noodles, baby bok choy, onion, red bell pepper, mushrooms, cabbage, carrot, broccoli, daniel fast recipes, low fat, no oil, soy free, gluten free, nut free, oil free

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Reader Interactions

Comments

  1. Paulette Barrett

    January 28, 2022 at 3:02 am

    This veggie stir fry with noodles tasted amazing. I would recommend trying it.
    So yummy!

    Reply
    • Gigi & Sersie

      January 28, 2022 at 5:07 pm

      Yay! Thanks Paulette! We're so glad you enjoyed it and recommend it. 🙂

      Reply
  2. Michelle

    February 01, 2022 at 2:01 am

    This is my new favorite recipe!! I used your peanut sauce recipe with it instead of the sunflower butter sauce though. I’m sooo glad I found this website. I have tried several of your recipes and they do not disappoint!! Thank you ladies!

    ★★★★★

    Reply
    • Gigi & Sersie

      February 05, 2022 at 12:23 am

      Thanks Michelle! We're so glad you love it. It's so healthy too!

      Reply
  3. Marie

    February 10, 2022 at 2:31 am

    This recipe was really amazing indeed, we will definitely do this one again.

    ★★★★★

    Reply
    • Gigi & Sersie

      February 12, 2022 at 10:54 pm

      Thanks Marie. We're so glad you enjoyed it. This is a great option for using up those extra veggies in the refrigerator.

      Reply

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