Craving a delicious meal that’s full of flavor but takes less than 30 minutes to prepare? This Vegan Rice Noodle Stir Fry is the recipe for you! It’s the perfect quick and satisfying dinner for any busy weeknight.

Vegan stir fry noodles are super customizable!
I often use this recipe as a "clean out the fridge" meal, tossing in any leftover veggies to avoid food waste.
The hoisin sesame sauce brings the perfect balance of saltiness, sweetness, and a hint of spice, perfectly complementing the crisp veggies and chewy rice noodles.
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Ingredients
This vegetarian rice noodle stir fry is a quick and satisfying weeknight dinner that the whole family will love!
Rice Noodles: I used Lotus Foods Rice Noodles but Thai Kitchen is another fave of mine. Both thin and thick rice noodles work great, and you can even swap in udon or soba noodles if you prefer!
Hoisin Sauce: Hoisin is a sweet, fragrant and slightly tangy condiment. Some brands are milder, while others have a stronger flavor of anise and Chinese five-spice. It's worth trying a few to find the one you like best. It has a thick consistency so no cornstarch needed!
Soy Sauce: Use low-sodium. This will add saltiness to the sauce.
Maple Syrup: Just a touch for additional sweetness.
Sambal Oelek: This is my favorite chili paste to use but sriracha is a perfect swap!
Stir Fry Veggies: I used onion, bell peppers, snow peas, carrots, and broccoli. You can also throw in mushrooms, baby corn, bok choy, green beans, or zucchini. Use whatever you’ve got on hand!
To Serve: Toasted sesame oil adds a delicious flavor, while sesame seeds and sliced green onions make for the perfect garnish.
See recipe card for quantities.
How to Make This Recipe
Rice noodles are tossed in a homemade hoisin stir fry sauce and packed with crisp veggies like snow peas, broccoli, and peppers, creating a veggie-filled lunch or dinner.
This versatile sauce also works great as a marinade or dipping sauce, so be sure to keep this recipe on hand for a quick dinner fix!
The full written recipe can be found in the recipe card below.
Step 1: In a small bowl, whisk together the stir fry sauce ingredients. Set aside.
Step 2: Add the olive oil to a large frying pan and sauté the onion over medium-high heat until soft and starting to brown, about 5 minutes.
Step 3: Add the carrots, green and red bell peppers, ginger, and garlic. Cook for an additional 2-3 minutes.
Step 4: Add the snow peas and broccoli to the pan and cook for another 2 minutes, until the vegetables are tender but still crisp.
Step 5: Add in the cooked rice noodles and the stir fry sauce, toss to combine and cook for an additional 1-2 minutes until thickened.
Step 6: Drizzle the toasted sesame oil over the top and give everything one last toss. Garnish with sesame seeds and sliced green onions, and enjoy!
Note: Stir frying is a quick process, so prepping your veggies and measuring out your sauces beforehand will help you stay organized and avoid last-minute stress.
Substitutions & Variations
Stir fries are not only easy to make, but also budget-friendly and highly versatile.
You can mix up the veggies, add plant-based protein, and even change up the sauce to create a new delicious vegan stir fry every time.
Rice Noodles: Udon noodles, soba noodles, or ramen noodles will work as well!
Plant-Based Protein: Air fryer tempeh, baked or air fryer tofu, store-bought vegan chicken, or even chickpeas would work!
Stir Fry Veggies: I love using onions, mixed bell peppers, snow peas, carrots, and broccoli but mushrooms, baby corn, bok choy, green beans, and zucchini are all great additions as well. Don't worry about the measurements— just add a little of each!
Hoisin Sauce: For the best flavor, you have to have hoisin sauce. But if you're gluten-free, use a certified gluten-free version.
Soy Sauce: Make it gluten-free by using tamari instead.
Maple Syrup: Brown sugar or agave are good substitutes for maple syrup.
Sambal Oelek: Simply replace with Sriracha or red chili flakes. If you don't want any spice, leave it out.
Tips & Tricks
Save time by prepping all your veggies ahead of time, or grab a bag of stir-fry veggies from the produce or frozen section. Keeping a bag of frozen stir-fry mix in your freezer is a total game-changer for those hectic days!
Cook the rice noodles according to the package instructions, then rinse them with cold water to prevent them from sticking together. Set them aside while you cook the veggies.
Prep before cooking! Stir fries happen fast, so having all your veggies chopped and your sauces measured out in advance will save you from scrambling in the middle of cooking.
If you want to make it more filling, toss in some tofu, tempeh, or your favorite protein. Just make sure it’s cooked before you add it to the stir-fry!
Don't overcook the veggies! Cook the veggies on high heat just until they’re tender but still crisp.
Storage
Storage: Leftovers can be stored in an airtight container for up to 3 days. I do not recommend freezing this recipe.
Reheating: Reheat in the microwave or on the stovetop until warmed through, and if the rice noodles have absorbed the sauce, just add a splash of soy sauce and a little more hoisin to bring it back to life!
Frequently Asked Questions
Absolutely! Tofu, tempeh, or seitan work great in a vegan stir fry.
Be sure to rinse the noodles under cold water after cooking and avoid overcooking them, this should be enough to prevent sticking.
Add a dash of chili flakes, sriracha, or fresh chopped chilies to the stir fry.
Yes, udon, soba, ramen or even regular spaghetti can be swapped in for rice noodles.
More Saucy Recipes
Looking for other recipes like this? Try these:
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Recipe
Vegan Rice Noodle Stir Fry
Ingredients
Stir Fry Sauce
- ¼ cup Hoisin Sauce
- 2 tablespoons Low-Sodium Soy Sauce
- 1 tablespoon Maple Syrup
- 1 tablespoon Rice Vinegar
- 2 teaspoons Sambal Oelek or sriracha
Stir Fry
- 8 ounces Rice Noodles
- 1 tablespoon Olive Oil
- ½ medium Onion diced
- 1 large Carrots coined
- ½ medium Red Bell Pepper diced
- ½ medium Green Bell Pepper diced
- 1 tablespoon Minced Fresh Ginger
- 1-2 Garlic Cloves minced
- 1 cup Snow Peas
- 1 cup Broccoli Florets
- 1 teaspoon Toasted Sesame Oil finishing oil
- 2-3 tablespoons Green Onions for garnish
- Sesame Seeds for garnish
Instructions
- In a small bowl, whisk together the stir fry sauce ingredients. Set aside.
- Cook the rice noodles according to the package. Once cooked, rinse with cold water to prevent them from sticking. Set aside.
- Add the olive oil to a large frying pan and sauté the onion over medium-high heat until soft and starting to brown, about 5 minutes.
- Add the carrots, green and red bell peppers, ginger, and garlic. Cook for an additional 2-3 minutes.
- Add the snow peas and broccoli to the pan and cook for another 2 minutes, until the vegetables are tender but still crisp.
- Add in the cooked rice noodles and the stir fry sauce, toss to combine and cook for an additional 1-2 minutes until thickened.
- Drizzle the toasted sesame oil over the top and give everything one last toss. Garnish with sesame seeds and sliced green onions, and enjoy!
Notes
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