The Easiest Stir-Fry Noodles for Weeknights, Dim Sum & More!
These veggie-loaded stir-fried noodles have been a staple in my Chinese-American family’s kitchen for as long as I can remember. My mom could whip them up in minutes, making them one of her weeknight go-tos—quick, satisfying, and packed with flavor. 😋
And with chewy, bouncy noodles coated in a deeply savory sauce with crisp-tender veggies, all ready in 20 minutes or less—what’s not to love?!
I’ve continued to crave Mom’s noodles well into adulthood (I always requested them when I came home from college!)—there’s just something about the way she makes them that tastes extra special. But once I finally got her to write down the recipe, I realized how shockingly simple they are to make!
This recipe is everything I love about my mom’s cooking—simple pantry staples turned into something craveable and restaurant-worthy. And if you’ve ever struggled with mushy noodles or bland stir-fries, Mom’s foolproof method is your fix—perfectly chewy noodles with a sauce that clings to every bite!
Simply stir-fry long, chewy noodles with crunchy-sweet veggies like cabbage, carrots, or whatever’s in your fridge. Then, toss everything in a deeply flavorful stir-fry sauce made with dark soy sauce for that signature rich, takeout-style flavor.
These noodles are a weeknight staple and a must for dim sum spreads—and they’re so versatile! Serve them as a meatless main, a side dish with your favorite homemade Chinese takeout recipes, or bulk them up with tofu, shrimp, or chicken. Make them once, and you’ll be hooked for life!✨
Maximum Flavor, Minimal Effort
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A great stir-fry comes down to timing, heat, and technique—and after decades of cooking, Mom has it down to a science. 👩🏻🔬 Her foolproof method guarantees chewy noodles, crisp-tender veggies, and bold, takeout-style flavor. The best part? It all comes together in just 20 minutes! 🙌🏼
Wok vs. Skillet: A wok is ideal for stir-frying because its high, sloped sides distribute heat evenly and prevent overcrowding. No wok? No worries! ⇢ Just use the largest, heaviest skillet you own to get a proper sear on the veggies and noodles.
👩🏻🍳Dark Soy Sauce is Non-Negotiable! ⇢ If you’ve ever wondered how restaurant stir-fry noodles get that deep color, glossy sheen, and rich umami flavor, dark soy sauce is the secret. Unlike regular soy sauce, it’s thicker, slightly sweet, and deeply concentrated, which helps it cling to the noodles and intensify every bite. If you love stir-fries, it’s 100% worth keeping in your pantry!
👩🏻🍳Veggie Stir-Fry Rule of Thumb! ⇢ The beauty of a stir-fry is its versatility—use whatever veggies you love! Just remember to start with heartier veggies first, then add delicate ones at the end for the perfect crisp-tender bite.
Serving Suggestions
I love whipping up these 20-minute stir-fry noodles for a quick vegetarian dinner on a busy weeknight. It’s even faster if I’ve prepped my sauce or have chopped veggies ready to go—check the Recipe Notes for easy meal prep tips!
These noodles are also a staple at my family’s dim sum nights, adding a welcome veggie-packed dish alongside heartier Homemade Pork Egg Rolls, Pork Shumai Dumplings, and Roasted Char Siu.
Mom’s vegetable stir fry noodles are also a must on our Lunar New Year table—long noodles symbolize longevity and prosperity, so the longer the slurp, the more luck in the new year! 🧧🐍
I can’t wait for you to try Mom’s Veggie Stir Fry Noodles! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Takeout-Worthy Vegetable Stir Fry Noodles (20 Minutes)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: serves 4-6 1x
- Category: Pasta & Noodles, Side Dishes
- Method: Stir Fry, Wok, Stovetop
- Cuisine: Chinese-American
- Diet: Vegetarian
Description
Learn how to make Takeout-Worthy Vegetable Stir-Fried Noodles with my Chinese-American mom’s foolproof recipe!
Crisp cabbage, sweet carrots, and perfectly chewy noodles are tossed in a savory, umami-rich stir-fry sauce for a quick and easy dish that’s perfect for busy weeknights. Serve it as a meatless main, pair it with your favorite Chinese dishes, or bulk it up with tofu, shrimp, or chicken—endless ways to enjoy!
Ingredients
- 8 ounces long noodles of choice (yi mein, lo mein, udon, etc; see Recipe Notes)
- 1–2 tablespoons toasted sesame oil
- 2–4 tablespoons neutral oil of choice
- ¼ head green cabbage, chopped (approx. 2 cups)
- 1 large carrot, julienned
- ½ large yellow onion, sliced
- 3 stalks green onion, sliced into 2½-inch lengths, whites halved lengthwise and separated from greens
- 4 cloves garlic, finely chopped or grated
- 3 cups bean sprouts
noodle stir fry sauce:
- 2 tablespoons shoyu (can sub low-sodium soy sauce or tamari)
- 2 tablespoons oyster sauce
- 1 ½ tablespoon dark soy sauce (see Recipe Notes)
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable broth (can substitute water)
- ¼ teaspoon MSG
Instructions
- Par-boil the noodles: Bring a large pot of water to a boil. Add the noodles and blanch for 1-2 minutes, just until softened and separated but not fully cooked. Drain and rinse with cold water. Spread on a paper towel-lined baking sheet, pat dry, and toss with sesame oil to coat evenly. Set aside.
- Prepare the stir fry sauce: Meanwhile, as the water boils, mix the sauce. Add all listed ingredients to a small bowl and whisk to combine well. Set aside.
- Stir fry the vegetables: Heat a large wok or skillet on the stovetop over medium-high heat. Add 2 tablespoons neutral oil, swirling to coat the sides of the pan. Add the cabbage, carrot, and onion. Stir fry for 3-4 minutes, until softened.
- Stir fry the noodles: Add the prepared noodles, the white portion of the green onions, and garlic to the pan. Pour the sauce over the noodles. Stir fry for 3-4 minutes, tossing often to coat evenly. Add the green portion of the green onions and bean sprouts. Stir fry for 1 minute longer, until fragrant and softened. Remove from heat.
- Serve: Finish the noodles with a drizzle of shoyu and a sprinkle of finely sliced green onions and toasted sesame seeds. Serve immediately. Enjoy!
Notes
Jess’ Tips and Tricks:
- Noodles: For the best results, use long noodles that can stand up to stir-frying without breaking or becoming mushy. Yi mein (E-Fu/longevity noodles), lo mein, and udon are all excellent choices that are typically available at Asian grocery stores or in the international aisle of well-stocked conventional grocery stores. If you prefer a gluten-free option, wide rice noodles work beautifully. In a pinch, Italian-style pasta like linguine or spaghetti works well—just cook it 2–3 minutes under al dente to avoid overcooking.
- Dark soy sauce is a richer, sweeter variety of soy sauce that adds a beautiful caramel color and depth of flavor to stir-fried noodles—I highly suggest seeking it out! Look for it at Asian grocery stores, in the international aisle of well-stocked supermarkets, or online. If unavailable, substitute with shoyu, though the flavor and color of the stir fry sauce won’t be nearly as intense.
- Dietary Restrictions: This recipe naturally meatless, but to ensure fully vegetarian or vegan stir fried noodles, be sure to use a plant-based oyster sauce. Vegan oyster sauces, typically made from mushrooms, can be found in the Asian foods aisle of most well-stocked grocery stores or online.
- 10-Minute Meal Prep: Most of the active prep for this noodle stir fry is in chopping the vegetables and mixing the sauce. Prepping these in advance makes dinnertime a breeze:
- Stir fry sauce: Mix the sauce (Step 2) and store it in an airtight container in the refrigerator for up to 1 week.
- Veggies: Chop the cabbage, julienne the carrot, and slice the onions and green onions. Store in separate airtight containers in the refrigerator for up to 5 days.
Storage Instructions:
- Storage and Reheating: Leftover stir-fried noodles can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave until warmed through or refresh them in a skillet with a splash of vegetable broth or water to loosen the sauce and bring back the flavors.
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I am very allergic to seafood of any kind. Is there a good substitute for oyster sauce?
Hi Carl, a vegan oyster sauce would be the best substitution for you 🙂 If you have trouble finding it, hoisin sauce is similar consistency, but does have a sweeter, more distinct flavor. Make sure to let us know if you try it out!