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These Asian-inspired noodles are easy to make with vegetables, asian noodles, and a yummy sauce that is made with a few basic ingredients you probably have at home!
The other night I was looking for comfort food and wanted to make a quick Asian noodle dish I used to make for the kids when they were young – Lo Mein.
Nothing like a good slurpy seasoned vegetable noodle dish when you need it. But I was shocked to find out that my vegetable Lo-Mein wasn’t vegan at all!
That’s right! Lo-Mein noodles contain eggs. Boo:( When I looked closely at my old recipe I also discovered oyster sauce. As in oysters? Yep! This article from Bon Appetite explains all about oyster sauce and what you can substitute. Luckily, I had a few of the subs on hand and decided to go with my favorite salty/sweet Hoisin sauce. Yum!
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- Ingredients needed to make Easy Asian-Inspired Noodles with Vegetables:
- What kind of noodles should I use?
- How to make the Easy Asian-Inspired Noodle recipe:
- Mix up the sauce
- Stir-fry the vegetables:
- Add the sauce
- Cooking the noodles
- The printable recipe card
Pin now to save for later:
Ingredients needed to make Easy Asian-Inspired Noodles with Vegetables:
- Vegetables cut small (I used pre-cut broccoli pieces, carrot shreds, and bean sprouts)
- light-tasting oil such as avocado oil – OR can sauté without oil by using broth. See the “Health it up!” section below.
- dry noodles – see post for suggestions
- vegetable broth or No Chicken Broth
- minced garlic
- soy sauce
- Hoisin suace
- seasoned rice wine vinegar
- ground ginger powder
- arrowroot powder – or cornstarch
What kind of noodles should I use?
If you are vegan, it’s not a problem. Just make sure you turn over the package and read the ingredients. That’s how I learned that the Lo-Mein noodles at the grocery contain egg.
Not a problem! I found a great number of suitable substitutes in the Asian section at my grocery store. You can also use thin pasta if you need to. Today I used rice noodles.
How to make the Easy Asian-Inspired Noodle recipe:
Honestly, it really is easy! Just prepare your vegetables – use whatever you like. Today I used broccoli, bean sprouts, and carrot shreds. I like to use three different types for variety. You could also use canned baby corn, carrot slices, bell peppers, mushrooms, zucchini, or edamame, etc.
You will also notice that I bought prepared pre-cut vegetables. I’m sorry but I need to take short-cuts some days. Use a total of 4-5 cups vegetables and just make sure to cut them into small bite-sized pieces.
Mix up the sauce
I actually use a two cup measuring cup and whisk everything together. I mix it and have it ready to go before I start to stir-fry the vegetables.
Stir-fry the vegetables:
I used a little bit of avocado oil and sautéed for not quite three minutes. They will still be a little firm; but remember, the vegetables will continue to cook when you add the sauce.
Health it up!
If you eat oil-free then you know to sauté in a little veggie broth and leave out the oil. Line your non-stick pan with broth, and then watch carefully so that it doesn’t dry out and burn. Add more vegetable broth as necessary.
Add the sauce
Add your already prepared sauce to the noodles and bring to a gentle boil. The sauce should begin to thicken. Go ahead and turn off the heat while you cook the noodles.
Cooking the noodles
Make sure to read the package directions on your noodles before you get started. If the noodles call for nine minutes of cooking, then certainly cook before you start the vegetables. If they call for three minutes then go ahead and cook the vegetables first.
You will want to make sure to start the water boiling ahead of time though!
Add the cooked noodles to the sautéed vegetables and give them a toss to coat well.
Serve and enjoy! You can store the left-overs in the fridge for about 5 days if your vegetables were quite fresh.
The printable recipe card
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Easy Asian Noodles with Veggies, Vegan
- large skillet
- 1½ cups vegetable broth can sub no-chicken broth
- ¼ cup low sodium soy sauce
- 4 cloves garlic minced
- 3 Tablespoons Hoisin sauce
- 2 Tablespoon seasoned rice wine vinegar
- 1½ Tablespoons arrowroot powder can sub cornstarch
Vegetables and Noodles
- 1 Tablespoon avocado oil can also use broth to sauté
- 4-5 cups vegetables see notes for suggestions
- 12 ounces noodles see notes for suggestions
- water for cooking noodles
- Start the water boiling for the noodles. Read the package direction for the amount needed for the noodles you choose.
- Mix together the vegetable broth, soy sauce, minced garlic, Hoisin sauce, rice wine vinegar and arrowroot (or cornstarch). Set aside. You will whisk again when you are ready to add the sauce to the sauted vegetables.
- Prepare the vegetables by chopping into small bite-sized pieces.
- Heat a large skillet or wok to medium high. Add one Tablespoon oil (or 1/2 cup broth) and the vegetables. Cook and stir-fry vegetables for 2-3 minutes until they just begin to soften.
- Whisk the sauce again before adding it to the stir-fried vegetables. Bring to a boil. The sauce should begin to thicken. Remove from heat and cover while you are boiling the noodles.
- Cook the noodles according to package directions. If the noodles are going to take longer than about 5 mintues to cook, I recommend starting them before you saute the vegetables.
- Add the cooked noodles to the stir-fried vegetables and sauce mixture. Toss to coat well. Serve and enjoy!
- Any thin long noodle should do. I used rice noodles today. Just check the ingredients and make sure there is no egg or dairy. See the photo in the post for examples.
- I used cut broccoli, carrot shreds, and bean sprouts today. Choose three vegetables for variety. You can also use mushrooms, bell peppers, carrot slices, bamboo shoots, zucchini, green beans, etc.