This post may contain affiliate links. Please read our disclosure policy.
These Saucy Stir Fry Noodles noodles are coated with a thick and rich sauce made of vegan oyster sauce. It’s super saucy, a bit sweet, spicy, garlicky, and packed with umami. What else can you ask for?
Once you have tried these noodles, you will never order takeout again!
This dish comes together super quickly. You just need vegan oyster sauce (store-bought or homemade), veggies, and noodles. I usually always have vegan oyster sauce on hand as it keeps a long time and is great to add extra flavor to most dishes, especially noodles and stir fries.
If you want to make your own vegan oyster sauce, I just released a recipe that you can find here!
When it comes to veggies, there are no rules, just use what you have on hand. Here I went with carrots, red bell pepper, snow peas, and mushrooms. This recipe is a great way to use leftover vegetables, you can use pak choi, spinach, zucchini, broccoli, etc.
Sauté your vegetables for a few minutes or until just cooked, then add the cooked noodles and the sauce, and stir to coat.
This dish comes together in less than 20 minutes. It’s easy, super saucy, and loaded with umami! It’s one of my favorite last-minute dishes and everyone loves it!
Looking for more noodle recipes? Check out these 10-Minute Chili Almond Butter Noodles, Dan Dan Noodles with Tempeh Scramble, or this Vegan Kimchi Noodle Soup!
Let me know in the comments if you try this Saucy Stir Fry Noodles recipe!
15-Minute Saucy Stir Fry Noodles
Ingredients
- 2 tbsp oil
- 1 clove of garlic minced
- 1 shallot minced
- 2 tbsp chopped green onions
- 1 tsp minced ginger
- 1/4 chili (optional) minced
- 1/2 carrot cut into matchsticks
- 1 bell pepper (I used half of a red and half of a yellow) cut into strips
- 3-4 mushrooms sliced
- 1/2 cup of your favorite greens (snow peas, spinach, pak choi, zucchini etc)
- 3.5 ounces dry noodles
- 1/4 cup vegan oyster sauce homemade or store-bought
- 2 tbsp of the noodles cooking water
- optional: toasted sesame seeds, lime juice
Instructions
- Heat the oil in a large non-stick skillet. Once hot, add the minced garlic, shallot, green onions, and ginger. Sautée for about 3 minutes.
- Next, add the carrots, bell peppers, mushrooms, and your favorite green vegetables, and sautée for another 5 minutes, or until carrots are tender but still a little bit crunchy.
- In the meantime, bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions. Add the vegan oyster sauce to a small bowl and dilute it with 2 tbsp of the noodles cooking water.
- Drain the noodles and add to the skillet with the vegetables. Add the oyster sauce and stir to coat. Cook for one more minute and serve.
- Serve topped with toasted sesame seeds, a squeeze of lime and chopped cilantro!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
🧀 25 Mind-Blowing Vegan Cheese Recipes!
Sign up for the Full of Plants newsletter and you’ll get new recipes delivered by email weekly, PLUS your FREE 100-page printable eBook!
Nutritional data?
Added.
What kind of noodles do you use did this recipe? Thank you
I’m afraid I can’t give you the name as I found these in the Asian store and it’s written “Vegetarian noodles”. It’s a bit similar to fettuccine.
Great. A good tip is to make sure you undercook the noodles when boiling them. They will finish cooking in the sauté.