Vegetable Noodle Stir-Fry with Ginger-Soy Sauce

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Rice noodles tossed with colorful vegetables and a bright ginger-soy sauce, offering a light yet satisfying vegetarian option. This Asian-inspired vegetarian recipe (gluten-free), ready in about 25 minutes, pairs rice noodles, vegetable oil, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
• 2 tbsp vegetable oil
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 medium julienned carrot
• 1 cup trimmed snap peas
• 1 cup shredded cabbage
• 1 cup sliced mushrooms
• 3 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp honey
• 1 tsp mixed with 2 tbsp water cornstarch

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Instructions

1. Step 1: Cook rice noodles in boiling water until al dente, drain, and rinse under cold water; set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat. Add 1 tbsp minced ginger and 1 tbsp minced garlic, stir-frying 30 seconds until aromatic.
3. Step 3: Add julienned carrot, 1 cup trimmed snap peas, 1 cup shredded cabbage, and 1 cup sliced mushrooms. Stir-fry 4 minutes until vegetables are crisp-tender.
4. Step 4: Add cooked rice noodles, 3 tbsp soy sauce, 1 tbsp rice wine, and 1 tbsp honey. Toss until evenly coated.
5. Step 5: Stir in 1 tsp cornstarch mixed with 2 tbsp water; cook 1 minute until sauce thickens and coats noodles.