Vegetable Stir-Fry with Frozen Vegetables and Noodles

Vegetable stir-fry with edamame and noodles.

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Vegetable Stir-Fry with Frozen Vegetables and Noodles

This vegetable stir-fry is the kind of dinner I come back to on nights when I want something colorful, comforting, and low-effort. It’s the kind of meal that makes use of what’s already in the freezer and pantry, without sacrificing flavor. Frozen stir-fry vegetables and edamame keep things simple and nourishing, while a gingery, garlicky sauce pulls everything together into a balanced and cozy bowl of noodles. It’s flexible, forgiving, and weeknight-friendly, great for when you want a nourishing meal without a long prep list or a sink full of dishes.

Course dinner, lunch

Cuisine Chinese-inspired, vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 564kcal

Author Stephanie McKercher, RDN

Equipment

Large skillet or wok

Ingredients

Stir-Fry Sauce

½ cup low-sodium vegetable broth
½ cup low-sodium soy sauce or tamari (see note 1)
1 tablespoon honey or maple syrup for vegan
2 teaspoons sesame oil
2 teaspoons rice vinegar
2 teaspoons grated fresh ginger
3 cloves garlic, minced
1 tablespoon cornstarch

Vegetable Stir-Fry:

16 ounces egg noodles or rice noodles
2 tablespoons grapeseed oil (or another high-heat, neutral-tasting oil of choice)
1 (12-ounce) package shelled edamame (also called mukimame)
1 (12-ounce) package frozen stir-fry vegetables

Optional for topping:

Chopped green onions
Toasted sesame seeds
Chili crunch or sriracha or crushed red pepper flakes

US Customary - Metric

Instructions

Prepare the sauce:

Pour vegetable broth, soy sauce or tamari, honey or maple syrup, sesame oil, rice vinegar, ginger, garlic, and cornstarch. Whisk until cornstarch and honey are fully dissolved.

Prepare the noodles:

Bring a pot of water to a boil and cook noodles according to package instructions, except undercook just slightly so the noodles are still a bit firm. Drain, rinse with cold water, and set aside.

Prepare the stir-fry:

Add grapeseed oil to large skillet or wok over high heat. Once the pan is hot and the oil is shimmering, add in edamame and stir-fry vegetables. Cook 8 minutes, or until all of the liquid has evaporated and the vegetables are very hot. (Cooking time may vary depending on specific vegetables used.)
Stir the sauce again and pour it into the pan. Stir in cooked noodles and cook 1 minute, stirring constantly, or until mixture thickens. Taste and gradually add more sauce if needed.
Serve with green onions, sesame seeds, and chili crunch, crushed red pepper, or Sriracha sauce if desired.

Notes

Soy sauce: I recommend low-sodium soy sauce or low-sodium tamari to prevent an overpowering salty flavor. You could use regular soy sauce, but it will make the stir-fry sauce quite salty. With regular soy sauce, it’s especially important that you start by only adding about half of the stir-fry sauce to the vegetables and noodles. Taste and gradually add more if needed.
Making ahead and storage: Store prepared stir-fry sauce in the fridge for up to one week, or place it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, or heat on the stovetop over low heat until warmed. You can also store the fully prepared stir-fry dish in an air-tight container in the fridge for up to 5 days, or transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or over low heat on the stovetop until warmed through.
Gluten-free: Use rice noodles and gluten-free tamari instead of soy sauce.
Vegan: Use maple syrup instead of honey and rice noodles instead of egg noodles.
Nutrition facts are estimates only. The entire stir-fry sauce batch is included in the nutrition facts calculation, even though you probably won't need to use all of it.

Nutrition