Vegetarian Stir-Fried Noodles with Vegetables and Shrimp
Elevate your weeknight dinners with this Vegetarian Stir-Fried Noodles with Vegetables and Shrimp recipe—a delightful blend of vibrant colors, bold flavors, and quick cooking. Using tender soba noodles as a base, this dish is loaded with a medley of julienned carrots, bell peppers, crisp snow peas, and broccoli florets, all stir-fried to perfection with aromatic garlic and ginger. The low-sodium soy sauce paired with vegetarian oyster sauce and a hint of brown sugar creates a savory-sweet coating that brings the dish together beautifully. Topped with toasted sesame seeds, sliced green onions, and optional chili flakes for a final burst of flavor, this recipe is a perfect balance of wholesome ingredients and indulgence. Ready in under 30 minutes, it’s an ideal choice for busy nights or a quick pick-me-up meal that doesn’t compromise on taste. Keywords: stir-fried noodles, vegetarian noodles recipe, soba noodles stir-fry, quick stir-fry with vegetables.
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Recipe Information
Ingredients
- 250 grams Dried soba noodles
- 2 tablespoons Sesame oil
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 large Carrot, julienned
- 1 Bell pepper, thinly sliced
- 1.5 cups Broccoli florets
- 1 cup Snow peas
- 2 Green onions, sliced
- 4 tablespoons Soy sauce (low sodium)
- 2 tablespoons Oyster sauce (vegetarian)
- 1 tablespoon Rice vinegar
- 1 teaspoon Brown sugar
- 1 tablespoon Toasted sesame seeds
- 0.5 teaspoon Chili flakes (optional)
Instructions
Cook the soba noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, rice vinegar, and brown sugar. Set the sauce aside.
Heat a wok or large skillet over medium-high heat and add 1 tablespoon of sesame oil.
Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the julienned carrot, bell pepper, broccoli florets, and snow peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Push the vegetables to one side of the wok and add the remaining 1 tablespoon of sesame oil to the empty side.
Add the cooked soba noodles to the wok and pour the sauce mixture over the noodles.
Toss everything together until the noodles and vegetables are evenly coated in the sauce. Stir-fry for another 2-3 minutes.
Remove from heat and garnish with sliced green onions, toasted sesame seeds, and optional chili flakes.
Serve hot and enjoy!
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3068 mg | 133% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 20.0 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
