Loaded with fresh vegetables and oil-free, this Loaded Vegetable Asian Noodle Stir-Fry is a real crowd-pleaser.

When you are the one in charge of the care and feeding of loved ones, you want something that will wow them with flavor. You also want something that will be healthy and nourishing for their bodies. It can be a conflict at times.

My go-to Asian Noodle dish to make and take to bbq’s and potluck dinners has always been my Asian Pasta Salad with Peanuts. It tastes delicious and has always been a hugely popular request, but it does use a lot of oil. I wanted something that was a little healthier for my family to eat for a hearty meal. An Asian pasta loaded with vegetables that used less oil.

This Asian Noodle Stir Fry is loaded with vegetables and has only the tiniest amount of sesame oil for flavor. But here is the best part, this hearty meal is so good, it will have them coming back for seconds! Looking for another delicious pasta meal? Try my Pasta with Pumpkin Walnut Sage Sauce – so good!

Read on for Pro Tips and Suggestions to Make this Asian Noodle Stir Fry Recipe that will have them asking for more!

To save time in preparation, you can buy pre-cut or prepared fresh vegetables from your produce department.
The edamame that works best for me is the frozen package and is already shelled. If you can find fresh pre-shelled edamame, that works great too. If your edamame is frozen, either allow it to thaw on the counter or defrost in the microwave for just a minute.
I can sometimes find the red bell pepper pre-sliced. Keep in mind that a medium-sized bell pepper yields a heaping cup.
The packaged broccoli flowerets as sometimes a little big for my taste. Go ahead and cut down the larger pieces to be bite-sized.
For recipes in which the garlic will be stirred into the sauce or vegetables and then cooked, I usually buy the jar of minced garlic. If you mince yours fresh, use 2-3 cloves.

Green Onions

Do you use the white bulb part or the green stem part? Honestly, I was never quite sure which end to use. I talked this over with a more experienced chef and learned that the white bulb part should be sliced and used when cooking or sauteing. The green stem end should be sliced and used as a topping or when tossed in at the end.

Perfect! As it turns out, we will be slicing and using both the white bulbs and the green stems. Use the white part to saute along with the other vegetables and slice the green stems to use as a garnish. Waste not, want not.

Sauteing the Vegetables for the Asian Noodle Stir Fry

This recipe uses vegetable broth instead of oil to saute all vegetables. It’s just really important that you use a non-stick pan if you have it, and watch the bottom of the pan so that it doesn’t dry out and burn.
Saute the vegetables only long enough so that they are bright as still a little firm. That’s what makes this recipe a “stir-fry”. No mushy vegetables!
There will be some broth left in the bottom of your pan when you are finished. That is normal and adds to the sauce. If your pan is dried up, pour in a little more broth.

This dish works great for meal prep! It will keep in your refrigerator tightly sealed for up to five days.

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If you like this dish, try my Asian Pasta Salad with Peanuts or for a real family favorite, my Mac and Cheese in the Instant Pot.

Items I found useful in making this recipe (affiliate links):