Ginger Vegetable Noodle Stir Fry
Colorful, flavorful, and loaded with good-for-you veggies, this easy noodle stir fry was an instant hit with the family.
Definitely a keeper.
The best part: This recipe is super flexible so you can toss in pretty much whatever vegetables you need to use up.
Ingredients for Ginger Vegetable Noodle Stir Fry:
- soba noodles
- shelled edamame
- olive oil
- shiitake mushrooms
- red bell pepper
- yellow onion
- green cabbage slaw mix
- sea salt
- ground black pepper
- ginger-tamarin ponzu sauce – find it in the Asian cooking section
- scallions – also known as green onions
- sesame seeds
- sriracha sauce
How to make Ginger Vegetable Noodle Stir Fry:
To a large pot of salted water, add soba noodles and edamame.
Cook according to package directions then drain and rinse with cold water; set aside.
To a large, deep skillet over medium heat, add olive oil.
When oil is hot, add mushrooms and cook, stirring frequently, for 2 minutes.
Add onion, ginger paste, and red bell pepper; cook an additional 2 minutes.
Stir in green cabbage slaw mix and season with salt and pepper, to taste.
Cook 3 minutes to heat through and soften peppers.
To the skillet with vegetables, add the noodles and edamame.
Toss to combine ingredients then stir in ginger-tamari ponzu sauce.
Cook 3 minutes more or until noodles are heated through.
Top with scallions, sesame seeds, and sriracha sauce.
Serve warm.
Cheers!
Another option to satisfy your stir fry craving::
4-Ingredient Stir Fry Sauce – This super easy sauce takes practically no time at all. Just add fresh vegetables and you’re all set!
And if you just can’t get enough ginger try these:
Vegan Ginger Noodle Soup – Warm and comforting, this satisfying soup is ready to serve in under an hour.
Tahini Ginger Dressing – 5 ingredients is all you need for this quick and flavorful dressing that can even double as a stir fry sauce!
Ginger Veggie Noodle Stir-Fry
Colorful, flavorful, and loaded with good-for-you veggies!
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Ingredients
- 1 - 6 oz. package soba noodles
- 1/3 cup shelled edamame
- 1 tablespoon olive oil
- 1 cup shiitake mushrooms rough chopped
- 1/2 red bell pepper medium diced
- 1/4 cup yellow onion
- 1 teaspoon ginger paste
- 1 - 9 oz. package green cabbage slaw mix
- salt and black pepper to taste
- 1/2 cup ginger-tamari ponzu sauce
- 2 scallions thin sliced
- 1 tablespoon sesame seeds
- sriracha sauce to taste
Instructions
- To a large pot of salted water, add soba noodles and edamame. Cook according to package directions then drain and rinse with cold water; set aside.
- To a large, deep skillet over medium heat, add olive oil. When oil is hot, add mushrooms and cook, stirring frequently, for 2 minutes. Add onion, ginger paste, and red bell pepper; cook an additional 2 minutes.
- Stir in green cabbage slaw mix and season with salt and pepper, to taste. Cook 3 minutes to heat through and soften peppers.
- To the skillet with vegetables, add the noodles and edamame. Toss to combine ingredients then stir in ginger-tamari ponzu sauce. Cook 3 minutes more or until noodles are heated through.
- Top with scallions, sesame seeds, and sriracha sauce. Serve warm.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Adapted from Green Chef
Gunjan
Noodles are my all time favorite and this combination of ginger noodle stir fry might just be perfect for my meal.
Marly
I’m always after a good stir-fry! Can’t wait to try this one.
Nicole
This is such a well deserved reward to yourself for having such a productive cleaning/decluttering day. Holy, you sounded like you had quite the busy day.
thiswifecooks
Yes I did! And I savored every bite of this stir-fry!
veryveganval
Beautiful dish! There’s something so refreshing about ginger- it’s the perfect way to start the new year.
thiswifecooks
Thank you! I admit, ginger has been an acquired taste for me and I’m loving it lately!
Cassidy
I do love a good stir fry and this sounds like it’s packed with flavour!
Michelle
Turned out pretty good. Followed the directions pretty similarly. I didn’t have ginger paste so I had to make some by putting some peeled, fresh ginger, garlic cloves, oil and a little salt in a food processor until it makes a paste. I also didn’t have ginger ponzu so I just used regular ponzu. The peppers I used were red bell pepper, yellow bell pepper, and a mild hatch chili. I will definitely make again, but try it with some meat next time.
Mary
Hi just discovered your site and looking forward to trying some yummy looking recipes, like this one! Can you please tell me what specific brands/products you for the ginger-tamarin ponzu sauce? I’m not familiar with it and have been searching online,but can’t find anything that hits all 3. Thank you!
Thank
thiswifecooks
Hi Mary ~ Check the Asian aisle of your supermarket. “Regular” ponzu sauce also works just fine. 🙂