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!
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!