20 Minute Veggie Noodles

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4.71 from 17 votes

A quick and easy vegetarian noodle in a umami flavored sauce!

Course Main Course, Noodles

Cuisine Asian

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 252kcal

Author Tracy

Ingredients

10-12 oz noodles rice or wheat
2 tablespoons peanut oil
2 cloves garlic minced
1 tablespoon minced ginger
1/2 cup yellow onion diced
1 red pepper julienned
1 large carrot julienned
6 oz snow peas or sugar snap peas
1 cup celery sliced at an angle
1/4 cup green onion diced
fresh cilantro to garnish chopped
squeeze of fresh lime to finish

Sauce

1/3 cup low sodium soy sauce
1/3 cup oyster sauce vegetarian
1 tablespoon hoisin
1 teaspoon cornstarch
1 teaspoon lime juice
1/2 cup noodle water

Instructions

Add a large pot of salted water to the stove and heat on high.
Heat peanut oil in a large saute pan or wok, on medium. Add onion and ginger to hot oil and saute for 2 minutes.
Add the garli and the rest of the veggies, stir, and saute for 7-8 minutes or until veggies are softened.
Meanwhile, whisk together the soy sauce, oyster sauce, hoisin, lime juice, and cornstarch.
When the water comes to a boil, add noodles and cook for 3-4 minutes, or however long the noodle package states. If using fresh noodles, only about 2 minutes.
Just before the noodles are done, scoop out 1/2 cup of the noodle water and add to the sauce. Drain noodles, but do not rinse!
Add sauce to the pan, and saute for a minute to heat before adding noodles, using tongs to coat noodles and veggies in the sauce. Saute for another minute to coat all of the noodles in the sauce.
Top with green onions, fresh cilantro, and a squeeze of half a lime and serve!

Notes

Storage / Meal Prep:

Prep in advance by cutting/dicing all veggies and mixing the sauce and storing in the fridge before ready to use.

Store cooked noodles in the fridge for up to 4 days. Re-heat in the microwave or re-fry in the pan. Tip: make a small batch of the sauce to add when reheating.

Freeze by cooking and letting cool completely before storing in an airtight container. Let thaw completely in the fridge overnight before heating in the microwave or re-frying.

Substitutions:

Noodles: Use your favorite, just note cooking time will vary based on the noodle.

Veggies: Use your favorite. We love this dish for veggies that need to be used in the fridge.

Add Protein: To add your favorite protein, saute with onion and ginger. Remove when fully cooked and set aside. Add back to the pan with sauce and noodles. If adding a protein, we suggest doubling the sauce.

Sauce: This recipe creates a noodle dish where the noodles and veggies are well coated in sauce. For a more saucy dish, double the sauce - double especially if adding more veggies or a protein.

Oyster Sauce: While we love using a vegetarian oyster sauce, you can also use a traditional, non-vegetarian friendly oyster sauce! Both are delicious.

Save the Noodle Water!

That starchy pasta water will help the sauce stick to the noodles, as will not rinsing all of the starch off of your noodles after they are drained.

Nutrition