Vegetarian stir fry noodles

If you’ve never tried stir fry noodles, you’re missing out on a delicious Asian dish (and an easy one at that). Stir-fry noodles are just that: noodles with a mixture of vegetables, meat, and spices cooked in a sauce. The noodles themselves are great when eaten as-is, but they can be cooked in a variety of different ways. Here are a few of the most popular stir-fry noodle recipes:

A stir fry, sometimes called Chinese fried rice, is a dish in which stir-fried ingredients are combined with rice (or other grains), sauces, and vegetables. The ingredients can vary widely, and may include any combination of meat, seafood, vegetables, and/or other ingredients. The dish usually uses a small amount of oil. A stir fry is often served with plain boiled rice, or simply rice, as a side dish.

Asian food has become increasingly popular in mainstream America over the past few years, and lazy Americans have played a large part in this phenomenon. Sichuan food, for example, has been a go-to dish for the Chinese-American community for a long time, but a few years ago, it went from a simple $5-$10 dish to a $30-$60 dish; and now, at restaurants such as Kowloon in Manhattan, it’s one of the most expensive dishes on the menu.. Read more about thai stir fry noodles with vegetables and let us know what you think.

Vegetarian stir fry noodles are similar to vegetable hakka or chow mein hakka noodles and are stir fried in a wok or a larger Indian kadai. Stir fried noodles are simple to prepare and cook fast if veggies are cut ahead of time. It’s a kid’s favorite (and, of course, mine), and it’s a quick and simple lunch choice. Carrots, beans, cabbage, capsicum, and beansprouts are the most common veggies we see. You may add as many veggies as you like to the noodles, depending on your child’s preferences. Stir fried noodles, also known as Hakka noodles or hakka chow Mein, should be cooked over a high heat in a wok or a wider kadai, since the veggies will cook faster and the flavor will be different. I used egg noodles and any veggies I had on hand to make stir fry noodles, and I made it spicy by adding crushed chilli flakes or crushed chilli powder, as well as freshly ground coarse pepper powder. Try this vegetarian stir fry noodles recipe, which is full of veggies and has neither soy sauce or chili sauce.


    • 4 tbsp. oil
    • 1/2 teaspoon crushed chilli powder
    • 140 gms egg noodles


  • 3 garlic cloves (large, chopped)
  • 1 cup (or handful) shredded cabbage
  • 2 finely sliced or shredded carrots
  • 1/2 red bell pepper (sliced)
  • Beans (finely diced) – 5 to 6
  • 4 florets cauliflower (sliced)
  • 1 medium onion (sliced)
  • 1/2 teaspoon sugar
  • 1 1/4 teaspoon black pepper powder (crushed coarsely)
  • 1/2 teaspoon crushed chilli powder or flakes
  • 1/2 teaspoon MSG, Chinese salt, or Ajinomoto (optional)
  • a pinch of salt (to taste)


  • For your children, you may slice all of the veggies into one shape or finely chop them.
  • Set aside the garlic (finely chopped) and beans.
  • Soak egg noodles for 8 minutes in boiling water (as per instruction) Drain and add 1 tsp oil to the noodles, mixing thoroughly so they don’t cling together.
  • In a wok or kadai, heat 1 tablespoon of oil, then add the cauliflower, carrots, and beans and stir-fry for three minutes.
  • Stir in the onion, garlic (2 tsp), cabbage, and spring onion for two minutes, stirring and tossing constantly. All of the veggies should be crunchy yet cooked. Finally, add the red pepper, sugar, salt to taste, pepper powder 1/2 teaspoon (freshly ground small coarse), Chinese salt or msg (optional), crushed chilli powder or flakes, combine well, and sauté for 1 to 2 minutes, then turn off the heat and transfer to a dish.
  • Reheat the wok or vessel, add 2 tablespoons oil, when hot, add the remaining garlic and crushed chilli powder, as soon as it sizzles, add the noodles and continue to sauté on high or medium heat until they are roasted in the oil with garlic and crushed chilli powder. After 3 to 4 minutes, or until the noodles are cooked through, season with salt to taste and a sprinkle of pepper powder or 1/4 teaspoon, stirring constantly.
  • If some noodles cling to the bottom, don’t panic.
  • Toss in the cooked veggies and continue to toss until all of the noodles and vegetables are heated through and thoroughly mixed.
  • Finally, add 1/2 teaspoon crushed pepper powder, combine well, toss for 1 minute, then turn off.
  • Serve immediately with green chilli sauce and spring onion (just the greens).


  • To taste, you may add white pepper powder or chilli flakes to the noodles.
  • Any veggies, including as mushrooms, bean sprouts, beans, and baby corn, may be added to the noodles.
  • Green chilies and spring onions may be added to the veggies.
  • Toss in as much or as little of the noodles as you want with the veggies.
  • For me, I stir fried the noodles with ginger, garlic, chilli flakes, or pepper powder for 2 to 3 minutes, until the color changes slightly and the noodles are mixed in with the veggies. Refer to my previous recipe for chicken or veggie noodles.
  • You may choose from a range of noodles such as egg noodles, eggless noodles, and other noodles, or you may have noticed the form and size of the noodles in restaurants.


Stir fry noodles are one of the most delicious ways to make use of spiralized vegetables. They are also a great way to add a bit of meat in to your meal without making your whole dish a meat-based dish. Today, I’m showing you how to make a stir fry with vegan chicken!. Read more about vegan stir fry noodles and let us know what you think.

Frequently Asked Questions

What kind of noodles do you use for stir fry?

I use a variety of noodles for my stir fry. For example, I might use spaghetti or ramen noodles.

Can vegetarians eat chow mein?

I am not a vegetarian, so I cannot answer this question.

Do you cook noodles before stir fry?

I am not programmed to cook noodles before stir fry.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.