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My one-pan Veggie Stir Fry with Noodles will quickly become a staple in your weeknight dinner rotation! Enjoy fresh stir fry veggies simmered in my homemade teriyaki sauce, complete in under 30 minutes from start to finish.
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Teriyaki Veggie Stir Fry Ingredient Variations
There are various ways to customize your vegetable stir fry, so the possibilities are virtually endless. Make it to your family's preferences!
- Add protein: Toss in your favorite chicken, beef, pork, shrimp, tofu, or eggs!
- Swap out veggies: Add your favorite stir-fried vegetables, such as baby corn, water chestnuts, green beans, sugar snap peas, cauliflower or cauliflower rice, or zucchini.
- Add in nuts: I love adding sliced almonds, cashews, peanuts, or sesame seeds!
- Make it saucy: Pour in extra teriyaki sauce, or add in oyster sauce, rice vinegar, soy sauce, sesame oil, black bean sauce, peanut sauce, or sweet chili sauce.
- Swap out the noodles: Instead of lo mein, use ramen, white or brown rice, zoodles, or spinach.
- Garnish your dish: Top your veggie stir fry with sesame seeds, sliced green onions, chopped peanuts or cashews, or fresh cilantro.
- Want some spice? Add some heat to your dish by sprinkling sriracha or crushed red pepper flakes.
For full ingredient measurements included in the instructions, see the recipe card below.
How to Stir Fry Veggies with Noodles
- Prepare the lo mein noodles according to package instructions and set aside once they cook.
- Set a large skillet or wok over medium-high heat. Add vegetable oil and butter, and allow the butter to melt entirely.
- Add minced garlic and ginger, and sauté until browned and softened, about 3-5 minutes.
- Toss in your fresh stir-fry veggies and sauté for approximately 5 minutes until they are tender but still crisp. Do not overcook the vegetables.
- Pour in teriyaki sauce and allow everything to simmer together for a few minutes.
- Add the cooked lo mein noodles to the sautéed veggies and combine everything. Season with salt and pepper.
- Serve immediately and enjoy! Garnish with green onions (optional).
Tips for Stir Frying Veggies
- Prep ahead of time: Wash and cut all your ingredients before starting the stir fry. Then, all the veggies can be added at once and cooked evenly.
- Use a large pan: To avoid overcrowding your veggies, use a skillet or wok that is large enough.
- Don't overcook the veggies: Stir-fry veggies should maintain a crisp texture; overcooking them can make them soggy and cause them to lose their vibrant colors.
Storing and Reheating Vegetable Stir Fry
- Refrigerator: Allow the stir fry to cool to room temperature before storing. Store any leftovers in an airtight container placed in the fridge for 3-4 days.
- Reheating: Reheat your stir fry in a skillet over medium heat, stirring frequently. Alternatively, you could reheat it in the microwave at 30-second intervals until heated through, stirring the dish after every interval. Add an extra splash of teriyaki sauce or vegetable broth to prevent dryness.
FAQ
My #1 tip when making vegetable stir fry is to avoid overcrowding your pan. Use a larger skillet or wok to ensure all vegetables sear instead of steam.
I love using both! I use a mix of canola oil and butter when making stirred vegetables.
Always use a neutral vegetable oil, such as canola or avocado, for stir-fry. Don't use olive oil, as it adds an unwanted flavor.
If you want to thicken your sauce for vegetable stir-fry further, add a Tablespoon of cornstarch and mix it through.
What to Serve with Vegetable Stir Fry
If you enjoyed the recipe, leave a comment and a rating below!
Easy Vegetable Stir Fry
We've all experienced those shopping trips where we go a little overboard with fresh produce, only to forget about it by the end of the week. Trust me, I am guilty too! My recipe for stir-fried vegetables is the perfect solution to make the most of those forgotten veggies.
Veggie stir fry is a classic favorite for Sunday Supper at my house; even my pickiest eater (my husband) loves it and asks for seconds! It's just as good as takeout, maybe even better. Serve my easy stir fry alone or as a side dish!
You can use any fresh or leftover veggies in the fridge or even toss in a bag of frozen stir-fried vegetables. My vegetable stir-fry recipe is a lifesaver!
Veggie Stir Fry with Noodles
Video
Equipment
- Large skillet or Wok
Ingredients
- 2 large bell peppers - any color, sliced into strips
- 8 ounces snow peas
- 1 medium white onion - cut into thick slices
- 3 large carrots - sliced into rounds
- 1 cup broccoli - cut into florets
- 8 ounces mushrooms - sliced
- 1 cup purple cabbage - sliced (optional)
- 3 Tablespoons vegetable oil - or avocado oil
- 2 Tablespoons salted butter
- 1 clove garlic - finely minced
- 1 Tablespoon ginger - finely minced
- 1 cup teriyaki sauce - homemade or store-bought
- 1 package lo mein noodles - 8 oz
- pinch Salt - to taste
- pinch Pepper - to taste
- 1 green onion - garnish (optional)
Instructions
- Prepare the lo mein noodles according to package instructions and set aside once they are done cooking.1 package lo mein noodles
- In a large skillet or wok over medium-high heat, add in vegetable oil and butter. Allow the butter to melt fully.3 Tablespoons vegetable oil,2 Tablespoons salted butter
- Add in minced garlic and ginger and sauté until browned and softened, about 3-5 minutes.1 clove garlic,1 Tablespoon ginger
- Toss in your fresh stir-fry veggies, and sauté for approximately 5 minutes, until they are tender, but still crisp. Do not overcook the vegetables.2 large bell peppers,8 ounces snow peas,1 medium white onion,3 large carrots,1 cup broccoli,8 ounces mushrooms,1 cup purple cabbage
- Pour in teriyaki sauce and allow everything to simmer together for a few minutes.1 cup teriyaki sauce
- Add the cooked lo mein noodles to the sautéed veggies and combine everything. Season with salt and pepper.1 package lo mein noodles,pinch Salt,pinch Pepper
- Serve immediately and enjoy! Garnish with green onions (optional).1 green onion
Notes
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- Prep ahead of time: Wash and cut all of your ingredients before starting the stir fry. Then all the veggies can be added at once and cook evenly.
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- Use a large pan: Don't overcrowd your veggies; make sure to use a large enough skillet or wok.
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- Don't overcook the veggies: Stir fry veggies should maintain crisp texture, overcooking them can make them soggy and loss their vibrant colors.
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