Easy Veggie Stirfry Noodles

March 8, 2022 (Last Updated: March 9, 2022)

These easy veggie stirfry noodles are a winner dinner with crunchy vegetables, bold flavors and they work with any noodles you have – gluten free or not! You can also add any vegetables ( choices below), protein of your choice and make endless customisations.

Don’t blame me if you make Veggie Noodles all the time!

I know that is a tall order BUT once you learn how to make easy veggie stirfry noodles- you will be tempted to make it all the time. I am shocked at how long it took me to figure how to make this. THIS is NOT like Maggi noodles AND it is NOT like the roadside Indo-Chinese you have had in India. This is a take on a Lo Mein, the popular ‘Asian’ noodle dish, with fantastic flavours and endless variations possible. Once you figure it out, you will be noodling’ all the time!

How does it take only 15 minutes?

Because, once you gather the ingredients – it is literally throwing them all together. This is not a dish for finesse or technique, it is rustic, homestyle, comforting, I-am-so-hungry weeknight cooking. Read the recipe and you will know how.

What’s in the sauce?

If you are new to Asian cooking, you may need to buy some of these items. But, these are so versatile and can be used in many dishes. So, it will be something to get if you are keen.

  • Soy Sauce – this is a staple for a good reason. I recommend Asian brands, than the Indian ones. So, look for Lee Kum Kee or Kikkoman.
  • Hoisin Sauce – this is a thicker sauce than a regular soy sauce. it has soy sauce in it, but also is a little sweet and more tangy. It can be substituted with a dark soy sauce + sugar, in a pinch.
  • Toasted sesame oil – it’s available in the Asian section of supermarkets. however, if you are not too keen on buying this ( and if you have indian sesame oil in your pantry), you can make your own. Here’s how – In a small saucepan over medium-high heat, add sesame oil and stir constantly until the sesame oil begins to smoke. Immediately remove from heat and let cool completely.
  • Maple Syrup – a dash of sweetness and I prefer this over other forms of sugar. BUT, if you don’t have it, brown sugar or even regular sugar can be used.
  • Vegetarian Oyster Sauce – Despite what the name sounds like, these are made with mushrooms and not any other animal product. Shitake mushrooms and oyster mushrooms are used with other condiments to create this umami flavour bomb.Even if you do not get the Hoisin sauce, get this – it can be used in so many ways.
  • Vinegar – to balance everything. I use regular white vinegar, but rice vinegar works well too. Do not use balsamic or other such red vinegars.

What noodles do I use?

To make it possible on crazy nights, I buy ready cooked noodles. Listen up, if you live in a country that sells ready cooked fresh noodles ( No, this is not instant noodles) – you should get it. These are usually made ‘fresh’ and stored in vacuum sealed bags. T

If you live outside India, these are in the Asian store. In Australia, Coles and Woolworths have them. Asian stores have frozen ones – these are my favourite, but the shelf stable ones are good too. In Singapore (yep, i still act like I live there), these are on the last rack near tofu in a NTUC store. Else, the wet markets sell them. These noodles need no cooking, however I like to soak them in hot water for 5 minutes before using. Note, these are usually ‘egg’ noodles. So, if you are not comfortable making with it, read on.

This recipe will work well with any noodles you buy – soba noodles, thick udon noodles, the chinese hakka ( no egg) ones you get in India. Just cook them according to package instructions and keep aside.

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5 from 1 vote

Easy Veggie Stirfry Noodles | Vegan

15 Minutes Veggie Stirfry Noodles! Made with bold flavours, crunchy veggies and basic ingredients, noodles, and any protein you like. DELICIOUS!
Course Main Course
Keyword noodles
Prep Time 15 minutes


For the sauce

  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce or soy sauce + 1 tsp sugar
  • 1 tbsp vegeterian oyster sauce
  • 4 tbsp water
  • 1 tbsp toasted sesame oil
  • 1 tbsp hot sauce use chilli sauce or sriracha works too. if nothing, substitute with chilli flakes. omit it making for kids and you don't prefer it spicy.

To cook tofu

  • 1 tbsp cornflour
  • 2 tbsp oil
  • salt and pepper

For the noodles

  • 1 tbsp oil
  • 2 tsp ginger, minced
  • 1 tbsp garlic, minced
  • ¼ cup onions, sliced
  • ¼ capsicum, sliced
  • 5 mushrooms, sliced
  • 5-6 snow peas
  • 1/2 cup tofu read notes on it
  • 2 cups noodles
  • spring onions for garnish
  • toasted sesame seeds for garnish


Cooking Tofu

  • Cut firm tofu into 1 inch cubes. To a bowl, add 1 tbsp corn flour, a little salt and pepper. Coat the tofu in it.  Set aside
  • To a pan, add 2 tbsp oil. Once the oil it hot, add the tofu. Let it slightly brown on one side, turn and cook the other side. Remove.

Making sauce

  • To a cup, add all the ingredients listed under sauce and mix well. Ensure the oil emulsifies well.

Making Veggie Noodles

  • Remove noodles from packaging and add to a bowl. Pour hot water on it, mix well and drain immediately. This can be done for frozen or shelf stable fresh noodles. If using dried noodles, cook according to package instructions.
  • In a wok, on high heat add the oil. Once it heats up, add the ginger, garlic and the onions.
  • Mix well and add the vegetables ( in the order it takes time to cook). Start with the hardy ones like bell peppers, then the mushrooms, and finally the snow peas.
  • If using broccoli, add them first, mix well on high heat and then the other vegetables.
  • Reduce the flame a bit, and add 1 tbsp water. Close the wok and let is 'steam' for 2 minutes. We want the vegetables to be crunchy!
  • Now, add the sauce ( it should be about 1/2 cup in volume), and then the noodles along with the tofu.
  • It is easiest to use chopsticks to stir this, but tongs work too. Mix well and ensure the sauce coats all the noods
  • Garnish with sesame seeds, spring onions and serve with a chilli oil


  • Cut firm tofu into 1 inch cubes. To a bowl, add 1 tbsp corn flour, a little salt and pepper. Coat the tofu in it.  Set aside
  • To a pan, add 2 tbsp oil. Once the oil it hot, add the tofu. Let it slightly brown on one side, turn and cook the other side. Remove.

If you love simple home meals like this, you will also enjoy these recipes.

Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.

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  • Reply
    March 23, 2022 at 9:21 pm

    5 stars
    Thank you for the recipe Archana! I have always struggled to get the sauce ratio right but following your recipe was very helpful. I just couldn’t get my hands on hoysin sauce, so skipped it thought.
    It tasted good even without the chilli sauce- I kept a small portion aside for my toddler before adding the chilli sauce.

  • Reply
    November 12, 2022 at 3:55 am

    Hey, I am just looking for Veggie Stirfry Noodles recipe. Finally, I have gotten it. Thank you for sharing great information . Let me try it.

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