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.
- 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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Loaded Vegetable Asian Noodle Stir-Fry
- 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
- 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