This easy vegetable stir fry recipe is a go-to easy recipe for busy weeknights, perfect for home cooks looking for a healthy meal the whole family will love—even picky eaters!
Made with colorful vegetables, tender noodles, and a savory stir-fry sauce, this delicious meal works as a main dish, side dish, or served with a side of fluffy white rice, brown rice, or even cauliflower rice. Think takeout vibes, but better—and straight from the grocery store to your table.
If you love recipes that require minimal effort, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!! These are dishes the entire family are sure to enjoy!
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Ingredients
- Pad Thai Rice Noodles (can substitute ramen noodles)
- Red bell peppers
- White onion
- Low-sodium soy sauce
- Hot Honey
- Noodle Cooking Water
- Cornstarch
- Smoked Paprika, Garlic Powder, Black Pepper & Cayenne
- Optional add-ins for variety of veggies: broccoli florets, green beans, baby corn, bok choy, bean sprouts, yellow squash, mature greens
See recipe card for quantities.
Instructions
Sauté the diced red pepper & onion!
Pour in the prepared sauce mixture & let it bubble & thicken up!
Add in the pad Thai rice noodles!
Finally add the spices, mix & enjoy!
- Heat a heavy skillet or wok over medium heat and add a tablespoon of oil (such as canola oil). Add the onion and red pepper, season with salt, and sauté for 5–7 minutes until soft, fragrant, and lightly translucent, creating perfectly stir-fried vegetables.
- Meanwhile, cook the rice noodles according to package directions. Boil just until barely tender, then drain and rinse with cold water to stop the cooking. Reserve 1 cup of the hot noodle water for the sauce ingredients. Drain well and set aside on a paper towel if needed.
- In a small bowl or measuring cup, whisk together the soy sauce, hot honey, reserved noodle water, and cornstarch until smooth and lump-free—this creates a good sauce and balanced savory sauce.
- Pour the stir-fry sauce into the pan with the vegetables and cook over medium heat, stirring, until thickened (about 3–5 minutes). Add the noodles, sprinkle in the spices, and toss until well coated in the savory stir fry sauce. Taste and adjust seasoning as needed. Serve hot as a main dish or side dish.
Scroll all the way down for the full recipe card!:)
Substitutions
- Pad Thai Rice Noodles: Lo mein noodles, udon, spaghetti, or ramen noodles
- Red Bell Pepper: Yellow/orange pepper, broccoli florets, snap peas, mushrooms, carrots
- Onion: Shallots, green onions, white onion
- Soy Sauce: Tamari, coconut aminos, low-sodium soy sauce
- Hot Honey: Honey + chili flakes, maple syrup + sriracha, or brown sugar + chili paste
- Cornstarch: Arrowroot powder or all-purpose flour
- Add Protein: Chicken breasts, shrimp (shrimp stir fry), beef (beef stir fry)
- Liquid Swap: Chicken broth or chicken stock (instead of noodle water)
Equipment
- Large Skillet Or Wok (heavy skillet)
- Medium Pot
- Colander & Mixing Bowl
- Whisk, Tongs Or Spatula
Storage (Meal Prep Friendly)
Store leftovers in separate containers in the refrigerator for 2–3 days. Let cool completely before storing and place noodles in the crisper drawer if possible. For freezing, portion into freezer-safe containers and freeze up to 2 months. Reheat gently on the stovetop with a splash of water, soy sauce, or broth to avoid drying out and prevent oil fires.
Top tip
- Top tip: Don’t overcook the noodles—this keeps the texture perfect once tossed in the sauce.
- Use medium heat to prevent burning and maintain crisp vegetables.
- For extra flavor, build the sauce slowly so it coats evenly and stays glossy.
FAQs
They were likely overboiled or not rinsed properly. Rice noodles should stay just tender before adding to the sauce.
Yes—cook chicken breasts or shrimp first, remove from the pan, then add back in once the noodles and sauce are combined.
Yes—packed with stir fry vegetables, customizable proteins, and lighter sauce options, it’s a balanced and satisfying healthy meal.
Related
Looking for other easy recipes like this? Try these:
Dessert Pairing
These are my favorite desserts to serve with [this recipe]:
How to Make an Easy Veggie Stir Fry (Best Recipe)
Ingredients
Equipment
Method
- Heat a large pan over medium-high heat. Add the onion and red pepper, season with salt, and sauté for 5–7 minutes until soft, fragrant, and lightly translucent. (WATCH FULL VIDEO BELOW)
- Meanwhile, cook the rice noodles according to package directions. Boil just until barely tender, then drain and rinse with cold water to stop the cooking. Reserve 1 cup of the hot noodle water for the sauce.
- In a small bowl or measuring cup, whisk together the soy sauce, hot honey, reserved noodle water, and cornstarch until smooth and lump-free.
- Pour the sauce into the pan with the vegetables and cook over medium heat, stirring, until thickened (about 3–5 minutes). Add the noodles, sprinkle in the spices, and toss everything together until well coated. Taste and adjust salt and heat as needed.
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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