Stir-Fried Colorful Veggie Noodles with Sesame Soy Sauce
A vibrant, quick stir-fry of fresh vegetables and tender noodles tossed in a savory sesame soy sauce, perfect for a wholesome weeknight meal. This asian fusion-inspired noodles (vegetarian) ready in about 25 minutes blends rice noodles, medium, julienned carrot, medium, thinly sliced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz rice noodles
- 1 medium, julienned carrot
- 1 medium, thinly sliced red bell pepper
- 1 cup broccoli florets
- 3 stalks, chopped green onions
- 3 cloves, minced garlic cloves
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp honey
- 1 tbsp toasted sesame seeds
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Bring a large pot of water to boil, add 8 oz rice noodles, and cook for 5-6 minutes until tender but firm; drain and rinse under cold water to stop cooking.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering; add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 1 julienned medium carrot, 1 thinly sliced red bell pepper, and 1 cup broccoli florets to the skillet; stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 4: Stir in the drained noodles along with 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp honey, and 1/4 tsp red pepper flakes if using; toss everything together over medium heat for 2 minutes until noodles are heated through and sauce coats the noodles.
- Step 5: Remove from heat and sprinkle with 3 chopped green onions and 1 tbsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Colorful Veggie Noodles with Sesame Soy Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Colorful Veggie Noodles with Sesame Soy Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Colorful Veggie Noodles with Sesame Soy Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Colorful Veggie Noodles with Sesame Soy Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stir-Fried Colorful Veggie Noodles with Sesame Soy Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
