Veggie Stir Fry with Noodles

Whip up a one-pan Vegetable Stir Fry in under 30 minutes! Quick, flavorful, and packed with fresh goodness. Perfect for busy nights!

Course Main Dish

Cuisine Chinese

Keyword easy vegetable stir fry, vegetable stir fry, vegetable stir fry recipe, veggie stir fry

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 277kcal

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

- 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.

- Use a large pan: Don't overcrowd your veggies; make sure to use a large enough skillet or wok.

- Don't overcook the veggies: Stir fry veggies should maintain crisp texture, overcooking them can make them soggy and loss their vibrant colors.