22 Simple Vegan Noodle Recipes Everyone Loves

There are some nights when only a bowl of noodles will do. You know the feeling—you’re tired, hungry, and you want something satisfying that doesn’t require a trip to the store for weird ingredients you’ll never use again.

I’ve had plenty of those evenings. Standing in front of the pantry, staring at a box of spaghetti or a package of ramen, wondering how to turn it into something that actually feels like a meal. And over time, I’ve learned that noodles might be the most forgiving ingredient in the kitchen. They’re cheap, they cook fast, and they’re basically a blank canvas for whatever vegetables and sauces you have on hand.

These 22 recipes prove that point. From spicy stir-fries that come together in 15 minutes to creamy casseroles that feed a crowd, every single one is vegan, straightforward, and genuinely good. Whether you’re a longtime plant-based eater or just trying to eat less meat, these noodle dishes deliver flavor without fuss.

1. Chili Garlic Noodles

These noodles are the ultimate quick-fix comfort food—chewy noodles tossed in a garlicky, spicy, and slightly sweet sauce. Perfect for lazy evenings or midnight cravings.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 2

Ingredients:

1. 8 oz noodles (lo mein, ramen, or spaghetti)
2. 1 tablespoon neutral oil
3. 4 cloves garlic, minced
4. 2 tablespoons chili oil
5. 2 tablespoons soy sauce
6. 1 teaspoon sesame oil
7. 1 teaspoon sugar
8. 1 tablespoon rice vinegar
9. 2 stalks green onions, sliced
10. 1 teaspoon sesame seeds

Recipe Steps:

1. Cook noodles according to package directions until tender but chewy. Drain and rinse under cold water.
2. Heat neutral oil in a pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in chili oil, soy sauce, sesame oil, sugar, and rice vinegar. Mix until sugar is dissolved.
4. Toss in the cooked noodles and mix until evenly coated with the sauce.
5. Plate the noodles and top with green onions and sesame seeds. Serve hot.

2. Garlic Sesame Noodles

Quick, healthy, and packed with umami flavor, these noodles are made in just 20 minutes with pantry staples and fresh vegetables .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 1 (8 oz) package chickpea spaghetti
2. 2 teaspoons vegetable oil
3. 1 red bell pepper, thinly sliced
4. 1 carrot, thinly sliced or julienned
5. 1 head broccoli, cut into florets
6. 2 green onions for garnish
7. 1 tablespoon toasted sesame seeds for garnish
8. ¼ cup low-sodium soy sauce
9. 4 cloves garlic, minced
10. 2 tablespoons coconut sugar
11. 1 tablespoon chili-garlic sauce
12. 1 tablespoon hoisin sauce
13. 1 tablespoon toasted sesame oil

Recipe Steps:

1. Boil a large pot of water. Cook chickpea spaghetti according to package directions. Drain and rinse with cold water.
2. In a small bowl, whisk together soy sauce, garlic, coconut sugar, chili-garlic sauce, hoisin sauce, and sesame oil.
3. In a large skillet or wok, heat vegetable oil over medium-high. Add bell pepper and carrot, stir-fry for 3 minutes.
4. Add broccoli and cook for another 2 minutes until bright green and slightly tender.
5. Add the cooked noodles and sauce to the skillet. Gently toss to coat everything evenly.
6. Cook for 2–3 more minutes until heated through. Serve hot, garnished with scallions and sesame seeds.

3. Vegan Yaki Udon

Thick, chewy udon noodles fried up with crisp vegetables and a glossy soy-based sauce that’s all sweet, savory, and umami at once .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 2

Ingredients:

1. 2 (200g) packets cooked udon noodles
2. 1 teaspoon kombu dashi
3. 2 tablespoons soy sauce
4. 1 tablespoon cooking sake
5. 1 tablespoon mirin
6. 1½ tablespoons neutral oil
7. 150 g firm tofu, cubed
8. Salt and pepper to taste
9. ¼ pointed cabbage, shredded
10. ½ medium onion, sliced
11. 1 medium carrot, julienned
12. ¼ red pepper, sliced
13. 2 cloves garlic, minced
14. 1 spring onion, sliced for garnish
15. Pickled ginger for garnish

Recipe Steps:

1. Bring water to a boil for the noodles.
2. Heat oil in a large pan or wok over medium-high. Add tofu and fry until golden on edges, about 3-4 minutes. Season with salt and pepper.
3. Add garlic and onion first, fry until fragrant. Then add cabbage, carrot, and pepper. Stir-fry until tender but still crisp.
4. Cook udon noodles according to package directions. Drain well.
5. Add drained noodles, soy sauce, mirin, sake, and kombu dashi to the pan. Stir-fry until noodles are coated and hot.
6. Divide between bowls and top with spring onion and pickled ginger.

4. Hokkien Noodles with Mushrooms and Tofu

Malaysian-style Hokkien noodles with plenty of flavor from umami-rich vegetables and a mix of dark soy sauce and kecap manis .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 500 g fresh Hokkien noodles
2. 2 tablespoons vegetable oil
3. ¼ green cabbage, shredded
4. 3 cloves garlic, minced
5. 200 g shiitake mushrooms, sliced
6. 200 g firm tofu, cubed
7. 2 tablespoons dark soy sauce
8. 2 tablespoons kecap manis
9. 1 teaspoon sugar
10. ½ cup vegetable stock
11. 1 teaspoon cornflour
12. Salt and pepper to taste
13. Sambal for serving

Recipe Steps:

1. Bring a large pot of salted water to a boil. Add noodles and cook until just tender. Drain, rinse under cold water, and drain again.
2. Heat a wok or large frying pan over medium-high heat. Add oil and cabbage. Season with salt and pepper and toss until slightly softened, about 2 minutes.
3. Add garlic, mushrooms, and tofu. Toss for 1 minute.
4. Add noodles, dark soy sauce, kecap manis, and sugar. Toss until well mixed, about 2 minutes.
5. Combine vegetable stock and cornflour in a small bowl, stir, and add to noodles. Stir-fry until liquid thickens.
6. Taste and adjust seasoning. Serve immediately with sambal on the side.

5. Mediterranean Rice Noodles

A vibrant, gluten-free dish that combines delicate rice noodles with crisp green beans, juicy cherry tomatoes, and briny olives .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 1 package rice noodles
2. 2-3 tablespoons extra-virgin olive oil
3. 230 g fresh green beans, ends trimmed
4. 10 cherry tomatoes, halved
5. ¼ cup pitted olives
6. 8-10 fresh basil leaves, torn
7. Zest and juice of 1 lemon
8. 1-2 teaspoons sea salt
9. Freshly ground black pepper to taste

Recipe Steps:

1. Cook rice noodles according to package directions. Run under cold water and drain well.
2. In a medium bowl, toss noodles with olive oil.
3. Bring salted water to a boil. Have a bowl of ice water ready.
4. Blanch green beans until tender and bright green, about 2 minutes. Transfer immediately to ice water. Drain and cut into thirds.
5. Stir beans, tomatoes, olives, basil, lemon zest, lemon juice, salt, and pepper into the noodles.
6. Adjust seasonings to taste and serve.

6. Vegan Pad Thai

This vegan version packs just as much punch as the original, with an explosion of color, flavor, and textures .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 8 oz rice noodles
2. 2 tablespoons oil
3. 3 cloves garlic, minced
4. 1 block firm tofu, cubed
5. 2 tablespoons tamarind paste
6. 3 tablespoons soy sauce
7. 1 tablespoon maple syrup
8. ½ cup water
9. 1 cup bean sprouts
10. 2 green onions, chopped
11. ¼ cup crushed peanuts
12. Lime wedges for serving

Recipe Steps:

1. Soak rice noodles in hot water according to package directions until soft. Drain and set aside.
2. In a small bowl, mix tamarind paste, soy sauce, maple syrup, and water.
3. Heat oil in a wok or large skillet over medium-high heat. Add garlic and tofu, cook until tofu is golden.
4. Add the noodles and sauce mixture. Toss well and cook for 2-3 minutes.
5. Add bean sprouts and green onions, toss gently.
6. Serve with crushed peanuts and lime wedges.

7. Quick Garlic Noodle Stir Fry

Buttery, garlicky noodles with a serious umami punch, requiring only five readily available ingredients and ready in just 15 minutes .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 3

Ingredients:

1. 8 oz spaghetti or linguine
2. ¼ cup vegan butter
3. 6 cloves garlic, minced
4. 2 tablespoons soy sauce
5. 1 tablespoon nutritional yeast
6. 2 tablespoons chopped parsley
7. Salt to taste

Recipe Steps:

1. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
2. In the same pot, melt vegan butter over medium heat. Add garlic and cook for 2 minutes until fragrant.
3. Add cooked pasta, soy sauce, nutritional yeast, and a splash of reserved pasta water. Toss well.
4. Cook for 1-2 minutes until heated through and coated.
5. Stir in parsley and serve immediately.

8. Sweet and Spicy Lo Mein

A vegetable lo mein with sauce that has just the right balance of warm, sweet, and spicy notes .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 8 oz lo mein noodles
2. 2 tablespoons sesame oil
3. 1 onion, sliced
4. 2 carrots, julienned
5. 1 bell pepper, sliced
6. 2 cups shredded cabbage
7. 3 cloves garlic, minced
8. ¼ cup soy sauce
9. 2 tablespoons hoisin sauce
10. 1 tablespoon sriracha
11. 1 tablespoon maple syrup
12. Sesame seeds for garnish

Recipe Steps:

1. Cook noodles according to package directions. Drain and set aside.
2. In a small bowl, whisk soy sauce, hoisin, sriracha, and maple syrup.
3. Heat sesame oil in a large wok or skillet over high heat. Add onion, carrots, bell pepper, and cabbage. Stir-fry for 3-4 minutes.
4. Add garlic and cook for 1 minute.
5. Add cooked noodles and sauce. Toss well and cook for 2 minutes until heated through.
6. Garnish with sesame seeds and serve.

9. Quick Vegan Ramen

A bowl of ramen that’s a culinary revelation, boasting an explosion of flavors and textures with plenty of vegetables and herbs .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 2

Ingredients:

1. 2 packs ramen noodles (discard seasoning packets)
2. 4 cups vegetable broth
3. 2 tablespoons soy sauce
4. 1 tablespoon miso paste
5. 1 teaspoon sesame oil
6. 1 cup sliced mushrooms
7. 2 cloves garlic, minced
8. 1 cup baby spinach
9. 2 green onions, sliced
10. 1 sheet nori, torn
11. Sesame seeds for garnish

Recipe Steps:

1. In a pot, bring vegetable broth to a simmer. Add soy sauce, miso paste, and sesame oil. Whisk to combine.
2. Add mushrooms and garlic, simmer for 5 minutes.
3. Cook ramen noodles separately according to package directions. Drain.
4. Divide noodles between two bowls. Ladle hot broth over noodles.
5. Top with spinach, green onions, nori, and sesame seeds. Serve immediately.

10. Vegan Dan Dan Noodles

Bright with flavor and bursting with nutrients, these spicy veggie-packed noodles have a robust, savory taste that’s impossible to resist .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 8 oz fresh or dried wheat noodles
2. 1 tablespoon sesame oil
3. 3 cloves garlic, minced
4. 1 tablespoon grated ginger
5. ½ cup chopped mushrooms
6. ¼ cup soy sauce
7. 2 tablespoons tahini
8. 1 tablespoon chili oil
9. 1 teaspoon Sichuan peppercorns, ground
10. 1 cup vegetable broth
11. 2 green onions, sliced
12. Chopped peanuts for garnish

Recipe Steps:

1. Cook noodles according to package directions. Drain and set aside.
2. Heat sesame oil in a skillet over medium heat. Add garlic, ginger, and mushrooms. Cook for 3-4 minutes.
3. In a bowl, whisk soy sauce, tahini, chili oil, ground Sichuan peppercorns, and vegetable broth.
4. Add sauce to the skillet and simmer for 5 minutes.
5. Divide noodles into bowls. Ladle sauce over noodles.
6. Top with green onions and chopped peanuts. Serve.

11. Mediterranean Zucchini Noodles

A fresh, light take on pasta with zucchini noodles, cherry tomatoes, and a simple herb dressing .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 2

Ingredients:

1. 3 medium zucchini, spiralized
2. 1 cup cherry tomatoes, halved
3. ¼ cup Kalamata olives, pitted and chopped
4. 2 tablespoons olive oil
5. 1 tablespoon lemon juice
6. 1 clove garlic, minced
7. 2 tablespoons fresh basil, chopped
8. Salt and pepper to taste

Recipe Steps:

1. Use a spiralizer to turn zucchini into noodles. Place in a large bowl.
2. In a small bowl, whisk olive oil, lemon juice, garlic, salt, and pepper.
3. Add cherry tomatoes and olives to the zucchini noodles.
4. Pour dressing over and toss gently.
5. Sprinkle with fresh basil and serve immediately.

12. Peanut Noodle Bowl with Vegetables

Creamy peanut sauce coats tender noodles and crisp vegetables in this satisfying bowl .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 8 oz rice noodles or soba noodles
2. ½ cup natural peanut butter
3. ¼ cup soy sauce
4. 2 tablespoons lime juice
5. 1 tablespoon maple syrup
6. 1 teaspoon sriracha
7. ¼ cup warm water
8. 1 red bell pepper, thinly sliced
9. 1 carrot, julienned
10. 1 cucumber, julienned
11. 2 green onions, sliced
12. ¼ cup chopped peanuts for garnish

Recipe Steps:

1. Cook noodles according to package directions. Rinse with cold water and drain.
2. In a bowl, whisk peanut butter, soy sauce, lime juice, maple syrup, sriracha, and warm water until smooth.
3. In a large bowl, combine noodles, bell pepper, carrot, and cucumber.
4. Pour peanut sauce over and toss well.
5. Garnish with green onions and chopped peanuts. Serve at room temperature or chilled.

13. Miso Soup Noodles with Tofu

A light yet satisfying noodle soup with umami-rich miso broth and silken tofu .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 3

Ingredients:

1. 6 oz udon or soba noodles
2. 4 cups water
3. 3 tablespoons miso paste
4. 1 tablespoon soy sauce
5. 1 teaspoon sesame oil
6. 200 g silken tofu, cubed
7. 1 sheet nori, torn
8. 2 green onions, sliced
9. 1 cup mushrooms, sliced

Recipe Steps:

1. Cook noodles according to package directions. Drain and set aside.
2. In a pot, bring water to a simmer. Remove from heat and whisk in miso paste until dissolved.
3. Add soy sauce and sesame oil.
4. Divide noodles into bowls. Top with tofu cubes, mushrooms, and nori.
5. Ladle hot broth over everything. Garnish with green onions and serve.

14. Creamy Avocado Zucchini Noodles

A raw, no-cook sauce made from avocado creates a creamy, satisfying bowl of noodles in minutes .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 2

Ingredients:

1. 3 medium zucchini, spiralized
2. 1 ripe avocado
3. ¼ cup fresh basil
4. 2 cloves garlic
5. 2 tablespoons lemon juice
6. ¼ cup olive oil
7. Salt and pepper to taste
8. Pine nuts for garnish

Recipe Steps:

1. Place avocado, basil, garlic, lemon juice, olive oil, salt, and pepper in a food processor. Blend until smooth and creamy.
2. Place zucchini noodles in a large bowl.
3. Pour avocado sauce over noodles and toss gently until well coated.
4. Garnish with pine nuts and serve immediately.

15. Thai Drunken Noodles with Tofu

This vegan version of the classic Thai dish has all the bold heat and rich flavors of the original .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 3

Ingredients:

1. 8 oz wide rice noodles
2. 2 tablespoons oil
3. 1 block firm tofu, cubed
4. 3 cloves garlic, minced
5. 2 Thai chilies, minced
6. 1 bell pepper, sliced
7. 1 onion, sliced
8. 2 cups Thai basil leaves
9. 3 tablespoons soy sauce
10. 1 tablespoon dark soy sauce
11. 1 tablespoon maple syrup
12. 1 tablespoon lime juice

Recipe Steps:

1. Soak rice noodles in hot water according to package directions until soft. Drain and set aside.
2. Heat oil in a wok over high heat. Add tofu and cook until golden. Remove and set aside.
3. In the same wok, add garlic and chilies. Stir-fry for 30 seconds.
4. Add bell pepper and onion. Stir-fry for 2 minutes.
5. Add noodles, soy sauce, dark soy sauce, and maple syrup. Toss well.
6. Return tofu to wok, add Thai basil and lime juice. Toss until basil wilts.
7. Serve immediately.

16. Coconut Curry Noodle Soup

A fragrant, creamy coconut curry broth with rice noodles and plenty of vegetables .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 8 oz rice noodles
2. 1 tablespoon coconut oil
3. 1 onion, diced
4. 3 cloves garlic, minced
5. 1 tablespoon grated ginger
6. 2 tablespoons red curry paste
7. 4 cups vegetable broth
8. 1 (14 oz) can coconut milk
9. 1 red bell pepper, sliced
10. 1 carrot, julienned
11. 1 cup mushrooms, sliced
12. 2 tablespoons soy sauce
13. 1 tablespoon lime juice
14. Cilantro for garnish

Recipe Steps:

1. Cook rice noodles according to package directions. Drain and set aside.
2. Heat coconut oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
3. Add garlic, ginger, and curry paste. Cook for 2 minutes.
4. Add vegetable broth and coconut milk. Bring to a simmer.
5. Add bell pepper, carrot, and mushrooms. Simmer for 10 minutes.
6. Stir in soy sauce and lime juice.
7. Divide noodles into bowls and ladle soup over them.
8. Garnish with cilantro and serve.

17. Sesame Soba Noodles with Edamame

Buckwheat soba noodles tossed in a nutty sesame dressing with protein-rich edamame .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 8 oz soba noodles
2. 1 cup shelled edamame, cooked
3. 2 green onions, sliced
4. ¼ cup tahini
5. 3 tablespoons soy sauce
6. 2 tablespoons rice vinegar
7. 1 tablespoon maple syrup
8. 1 tablespoon sesame oil
9. 1 clove garlic, minced
10. 1 teaspoon grated ginger
11. 2-3 tablespoons water
12. Sesame seeds for garnish

Recipe Steps:

1. Cook soba noodles according to package directions. Rinse with cold water and drain well.
2. In a bowl, whisk tahini, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and water until smooth.
3. In a large bowl, combine noodles, edamame, and green onions.
4. Pour dressing over and toss well.
5. Garnish with sesame seeds and serve at room temperature or chilled.

18. Simple Tomato Basil Pasta

Sometimes the simplest things are the best—ripe tomatoes, fresh basil, and good olive oil over pasta .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 12 oz spaghetti or other long pasta
2. 3 tablespoons olive oil
3. 4 cloves garlic, thinly sliced
4. 2 pints cherry tomatoes, halved
5. ½ cup fresh basil, torn
6. Salt and pepper to taste
7. Red pepper flakes (optional)

Recipe Steps:

1. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes.
3. Add cherry tomatoes and cook until they start to soften and burst, about 5-7 minutes.
4. Add cooked pasta to the skillet along with a splash of reserved pasta water. Toss well.
5. Remove from heat, add fresh basil, and toss again.
6. Season with salt, pepper, and red pepper flakes if desired. Serve immediately.

19. Mushroom Stroganoff with Eggplant Noodles

A creamy, comforting stroganoff served over tender eggplant noodles .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 3

Ingredients:

1. 2 large eggplants, spiralized or julienned
2. 1 tablespoon salt
3. 2 tablespoons olive oil
4. 1 onion, diced
5. 3 cloves garlic, minced
6. 500 g mushrooms, sliced
7. 1 cup vegetable broth
8. 1 tablespoon soy sauce
9. 1 teaspoon smoked paprika
10. ½ cup cashew cream or vegan sour cream
11. Fresh parsley for garnish

Recipe Steps:

1. Place eggplant noodles in a colander, sprinkle with salt, and let sit for 20 minutes. Rinse and pat dry.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook for 3 minutes.
3. Add garlic and mushrooms. Cook until mushrooms release their liquid and start to brown, about 8 minutes.
4. Add vegetable broth, soy sauce, and smoked paprika. Simmer for 5 minutes.
5. Stir in cashew cream and heat through.
6. In a separate pan, sauté eggplant noodles for 2-3 minutes until tender.
7. Serve mushroom sauce over eggplant noodles, garnished with parsley.

20. Garlic Parmesan Sweet Potato Noodles

Sweet potato noodles tossed in a garlicky, savory sauce with a “cheesy” flavor from nutritional yeast .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 3

Ingredients:

1. 3 large sweet potatoes, spiralized
2. 2 tablespoons olive oil
3. 4 cloves garlic, minced
4. ¼ cup nutritional yeast
5. 2 tablespoons lemon juice
6. 1 teaspoon salt
7. ¼ cup chopped parsley
8. 1 can chickpeas, drained and rinsed (optional)

Recipe Steps:

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute.
2. Add sweet potato noodles and cook for 5-7 minutes, tossing frequently, until tender but still firm.
3. Sprinkle with nutritional yeast, lemon juice, and salt. Toss well.
4. Add chickpeas if using and cook for 2 more minutes until heated through.
5. Garnish with parsley and serve.

21. Vegan Pesto Pasta with Cherry Tomatoes

A bright, herbaceous pesto made with basil, pine nuts, and nutritional yeast coats pasta perfectly .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 12 oz pasta of choice
2. 2 cups fresh basil
3. ½ cup pine nuts or walnuts
4. 3 cloves garlic
5. ⅓ cup olive oil
6. ¼ cup nutritional yeast
7. 1 tablespoon lemon juice
8. Salt and pepper to taste
9. 1 pint cherry tomatoes, halved

Recipe Steps:

1. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
2. While pasta cooks, make pesto: combine basil, nuts, garlic, olive oil, nutritional yeast, lemon juice, salt, and pepper in a food processor. Blend until smooth.
3. Return pasta to pot. Add pesto and a splash of reserved pasta water. Toss well.
4. Add cherry tomatoes and toss gently.
5. Serve warm or at room temperature.

22. Quick Vegetable Lo Mein

A simple, satisfying lo mein that comes together in minutes with whatever vegetables you have on hand .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 8 oz lo mein or spaghetti
2. 2 tablespoons sesame oil
3. 3 cloves garlic, minced
4. 1 onion, sliced
5. 2 cups mixed vegetables (carrots, bell peppers, cabbage, snap peas)
6. ¼ cup soy sauce
7. 2 tablespoons brown sugar
8. 1 tablespoon rice vinegar
9. 1 teaspoon ground ginger
10. 2 green onions, sliced

Recipe Steps:

1. Cook pasta according to package directions. Drain and set aside.
2. In a small bowl, whisk soy sauce, brown sugar, rice vinegar, and ginger.
3. Heat sesame oil in a large wok or skillet over high heat. Add garlic and onion, stir-fry for 1 minute.
4. Add mixed vegetables and stir-fry for 3-4 minutes until tender-crisp.
5. Add cooked noodles and sauce. Toss well and cook for 2 minutes until heated through.
6. Garnish with green onions and serve immediately.