Anytime Noodles With Stir-Fried Vegetables Recipe

By
Naomi Imatome-Yun
Naomi Imatome-Yun
Asian food expert Naomi Imatome-Yun is a freelance writer and the author of four Asian food cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 01/29/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Anytime Noodles With Stir-Fried Vegetables

The Spruce / Kristina Vanni

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
192 Calories
7g Fat
29g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 192
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 390mg 17%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 4g
Vitamin C 11mg 54%
Calcium 88mg 7%
Iron 2mg 11%
Potassium 377mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This simple noodle and vegetable dish is an easy way to disguise leftover vegetables (and even leftover chicken or meat) into a tasty meal. We like to use rice noodles in this recipe, but you can also use buckwheat noodles (memil gooksu, soba) or even linguine or fettucine.


The recipe easily adapts with your family's favorite vegetables, such as broccoli florets, celery, mushrooms, or peppers. Or make it a heartier dish by adding some tofu, shrimp, diced chicken, or pork. If you have leftover meat or poultry, add it to the wok along with the noodles. If you like spicy food, add some sambal or Sriracha to the noodles. You can't go wrong with these noodles—they're easy enough for any night of the week.

"The noodles were excellent and made a nice and easy lunch. My chicken broth was unsalted, so I did add a bit more soy sauce. These would be great with leftover chicken or roast beef or sautéed shrimp or pork tenderloin strips." —Diana Rattray

Anytime noodles with vegetables
A Note From Our Recipe Tester

Ingredients

  • 1 pound rice noodles, cooked according to package directions

  • 3 teaspoons sesame oil

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

  • 1/2 medium sweet onion, thinly sliced

  • 5 medium scallions, sliced into 1-inch pieces

  • 2 medium carrots, peeled and sliced into matchsticks

  • 2 cups thinly sliced napa cabbage

  • 1 cup spinach

  • 1/4 cup chicken broth

  • 2 tablespoons soy sauce, or to taste

Steps to Make It

  1. Gather the ingredients.

    Anytime Noodles With Stir-Fried Vegetables ingredients

    The Spruce / Kristina Vanni

  2. In a very large bowl, mix cooked rice noodles with sesame oil.

    mix rice noodles with sesame oil in a bowl

    The Spruce / Kristina Vanni

  3. In a large skillet or wok, heat olive oil over medium-high heat.

    oil in a wok

    The Spruce / Kristina Vanni

  4. Add garlic, ginger, onions, scallions, and carrots and cook for 3 to 4 minutes.

    Add garlic, ginger, onions, and carrots to the oil in the wok

    The Spruce / Kristina Vanni

  5. Add cabbage, spinach and chicken broth.

    Add cabbage, spinach and chicken broth to the vegetables in the wok

    The Spruce / Kristina Vanni

  6. Cook 3 to 4 minutes, until broth is mostly evaporated.

    vegetables cooking in the wok

    The Spruce / Kristina Vanni

  7. Add soy sauce, mixing well to combine.

    add soy sauce to the vegetables in the wok

    The Spruce / Kristina Vanni

  8. Add noodles to skillet or wok, mixing to combine and heat through.

    rice noodle and vegetables in the wok

    The Spruce / Kristina Vanni

  9. Add soy sauce to taste as needed.

    Anytime Noodles With Stir-Fried Vegetables in a wok

    The Spruce / Kristina Vanni

Tip

If you're using leftover cooked veggies, add them to the wok or skillet just before adding the cooked noodles.

Recipe Variations

  • For a heartier dinner dish, add leftover meat, poultry, or seafood to the wok along with the cooked noodles.
  • Add some crispy tofu to the wok when you add the cooked noodles.
  • Spice up your noodles with a few teaspoons of Sriracha sauce or sambal oelek.
  • Finish the noodles with a garnish of unsalted chopped roasted peanuts or cashews.
  • Garnish servings with fresh, coarsely chopped cilantro.

How to Store and Reheat

  • Refrigerate leftover stir-fried noodles and vegetables in a covered container for up to 3 days.
  • You can reheat leftover stir-fried noodles in the microwave or on the stovetop. For the stovetop, add a tablespoon of vegetable oil to a skillet and place it over medium heat. Add the noodles and a tablespoon or two of water or broth. Cook, stirring, for about 3 minutes, or until hot.

How many different types of Asian noodles are there?

The vast array of noodles used in many different Asian cuisines can seem overwhelming. Broadly speaking, Asian noodles are divided into three types: wheat noodles, rice noodles, and glass or cellophane noodles.