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Loaded Vegetable Asian Noodle Stir-Fry

from 4 reader reviews

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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.asian noodles in coconut bowls

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!asian noodle stir-fry in bowl with blue rim

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.vegetable ingredients for asian noodle stir fry including broccoli, shredded carrots, red pepper slices, edamame, and minced garlic
  • 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.broccoli cut on board with knife
  • 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.
green onions sliced on a cutting board with knife
Slice both the white parts and the green parts of the green onions. Save the green slices to use as a garnish.
  • 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.

vegetables sauteing in pan

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

Pin now to save for later:asian noodles in coconut bowls

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):


asian noodles in coconut bowls

Loaded Vegetable Asian Noodle Stir-Fry

Loaded with fresh vegetables and all the Asian flavors, this Vegetable Noodle Stir-Fry is a real crowd pleaser! Easy to make from start to finish in under an hour.
from 4 reader reviews
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: asian noodles, easy asian, stir fry
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Servings: 10
Calories: 323kcal
Author: Cindy Rainey


  • stove top
  • extra large saute pan
  • extra large cooking pot


  • 16 ounces pasta linguini or fettuccini


  • 1 cup vegetable broth more for sauce
  • 12 ounces broccoli florets - packaged about 5 cups
  • 10 ounces carrots, shredded about 2 cups
  • 1/2 cup green onions, sliced the white part - save the green stems for topping
  • 1 Tablespoon minced garlic 2 -3 cloves
  • 1 red bell pepper sliced
  • 2 cups edamame shelled
  • 1/3 cup slivered almonds more for topping
  • 1/2-2/3 cup cilantro, chopped more for topping

Asian Stir Fry Sauce

  • 2/3 cup teriyaki sauce
  • 1/3 cup soy sauce low sodium
  • 3 Tablespoons agave
  • 2 Tablespoons rice vinegar NOT the seasoned kind
  • 1 Tablespoon Sriracha liquid - not powdered
  • 1 Tablespoon ginger paste or 1 inch fresh ginger, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup vegetable broth
  • 1/4 cup arrowroot powder can sub cornstarch
  • 1 Tablespoon sesame oil optional

Toppings - Optional

  • slivered almonds
  • cilantro
  • sliced green onion


  • In an oversized pot, boil water and cook pasta according to package directions. Cook only till just al dente; you will be adding the other ingredients at the end and continue cooking. Drain and set aside if vegetables aren't yet prepped.


  • Prepare all vegetables: Cut down broccoli florets if too large from the package. Shred carrots if not using preshreded. Slice red bell pepper. Mince garlic if not used jarred chopped. Shell or thaw edamame if using frozen. Slice green onions. Separate the white bulbs and the green stems. Reserve green stems for topping. Chop cilantro, reserving some for topping.
  • Pour 1 cup vegetable broth into very large saute pan. Add in broccoli, carrots, onions (the white part), and garlic. Saute for no more than 3-5 minutes or your vegetables will get too mushy.
  • Next, add in edamame, and red bell pepper. Continue sauteing for 1 more minute, just to soften.
  • Finally, add in slivered almonds and chopped cilantro. Stir in and remove from heat. You will still have some liquid in the bottom of your pan. That is normal.

Asian Stir Fry Sauce

  • Add in all ingredients: teriyaki sauce, low sodium soy sauce, agave, rice vinegar, sriracha, ginger paste, onion and garlic powders, broth, and finally arrowroot powder. Whisk together and set aside.

Putting it All Together

  • After the pasta has cooked and drained and the vegetables have been sauteed, combine into largest pot you are using.
  • Give the Asian stir-fry sauce one final whisk in case the arrowroot powder has settled to the bottom.
  • Pour Asian stir-fry sauce on top of the vegetables and pasta mixture and incorporate. Heat and cook for about 3-5 or until liquid has thickened and pasta is well coated.
  • Top with sliced almonds, green onion slices, and cilantro.
  • This dish is great for meal prep and can sit in your refrigerator for up to five days in a tightly sealed container.


  • The sesame oil is optional.  It will add to the flavor - but if you do not want to use it, leave it out.  
  • You can sub in cornstarch for the arrowroot starch.  I personally prefer arrowroot with Asian dishes.
  • Serving size is 1 1/3 cups


Calories: 323kcal | Carbohydrates: 55g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Sodium: 1174mg | Potassium: 558mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5485IU | Vitamin C: 51.7mg | Calcium: 77mg | Iron: 2.3mg

asian noodles in bowl and in meal prep container

asian noodle stir -fry with vegetables in coconut bowls

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By on June 20th, 2019

About Cindy Rainey

Veggie Fun Kitchen by Cindy Rainey
Welcome to Veggie Fun Kitchen where you will learn to recreate family favorites the plant-based/vegan way! Let me know if I can help. I'm here for you.

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