This veggie stir fry with noodles is an adaptable meal that can be adjusted to accommodate your fridge or freezer contents, as well as a range of diets. You can also adjust the ingredients based on your energy level (tips below). Noodles are a comfort/safe food for me so this recipe, with variation, is one of my go to meals.
Vegetables: Vegetables that go well in this dish include: onion, carrot, peppers, zucchini, broccoli, mushrooms, celery, tomatoes, water chestnut, greenbeans...honestly, most vegetables will work well for stir fry!
Proteins: Vegetarian protein options include tofu, tempeh, seitan, or mushrooms. If you'd like to add meat try chicken, sirloin, pork tenderloin, or ahi tuna.
Noodles: Some possible noodle options are hokkien, udon, or soba noodles which can often be found pre-cooked.
Herbs: To add some freshness to this dish try using cilantro, basil, Thai basil, or parsley as a garnish
How to make this recipe easier
Use frozen vegetables: Whether you grow the veggies yourself and freeze them or buy some pre-frozen, they will greatly simplify this recipe. Most grocery stores have frozen onions, bell peppers, broccoli, and carrots. If you grow zucchini take advantage of your overabundance and freeze some of it for your next stir fry! Here's how to freeze your vegetables.
Buy pressed or pre-cooked tofu: This is a little more of a specialty item but it can be found at many Asian grocery stores. The tofu pressing and cooking takes a while so if you find pre-fried tofu it will save you a lot of time. Otherwise, choose a different protein from the above options!
Utilize pre-made stir fry sauce: You can freeze your own homemade sauce for a later date or just buy your favorite. It is great to make your own sauce but some days it just isn't worth it.
Other recipes you might like
Fill your belly with veggies, protein, and carbs tailored to you. When you are feeling well make a double batch and BAM you have a healthy meal for later. Your health and wellbeing are worth the effort when you have it! Take care friends.
Vegetarian stir fry
- 1 tablespoon olive oil
- 1 red onion diced
- 2 red or orange bell peppers cut into thin strips
- 1 zucchini cut into fourths the long way then sliced into ¼" thick pieces
- ½ pound button mushrooms cut into fourths
- 3 cloves garlic minced
- 1 block crispy tofu homemade or store bought
- ½ teaspoon salt more to taste
- ½ teaspoon black pepper more to taste
- ¾ cup stir fry sauce make your own or buy your favorite
- 2 7.1 ounce packages of fresh cooked noodles hokkien, udon, soba
- See recipe notes or post for substitutions.
- Heat the olive oil in a large pan over medium heat. Add in the red onion and cook stirring occasionally for 3-4 minutes. Mix in the bell pepper, zucchini, and mushrooms and cook for another 6-7 minutes until the vegetables are softened. Add the garlic, tofu, salt, and pepper to the pan and cook for an additional minute.
- Pour half of the stir fry sauce to the pan and combine well. Add the noodles to the pan and add the rest of the sauce over the noodles. Mix all ingredients well just until the noodles are heated.
- Serve the stir fry as is or add some greenery for brightness! Store your stir fry in the fridge for 4-5 days or freeze for up to 3 months for best quality.