Inside: Get a recipe for a healthy, kid-friendly vegetable stir fry with pasta. It’s loaded with fresh vegetables and ready in under 30 minutes. Makes an easy weeknight meal.
Soy sauce has the unique ability to transform a dish into something my kids want to eat.
So when veggies aren’t getting enough love on dinner plates and in lunch boxes, I throw some into a stir-fry and let soy sauce work its magic.
Using whole wheat spaghetti noodles in place of rice (or pricier rice noodles) is an easy, affordable, and nutritious way to mix it up.
This Vegetable Stir Fry with Pasta is also a quick dinner–ready in less than 30 minutes!
Why you’ll love this recipe
- It’s loaded with fresh vegetables: It’s a great way to clean out your produce drawer.
- It’s fast to make: So it’s perfect for busy weeknights.
- It’s packed with nutrition: Veggies provide vitamins, pasta offers fiber, and eggs and pasta have protein.
- It’s a kid-friendly meatless meal: The sweet and savory sauce makes it a crowd-pleasing family dinner around here.
Ingredients for Stir Fry Sauce
- Soy sauce: I opt for low-sodium soy sauce
- Lime juice: Use fresh lime juice
- Rice vinegar: Use plain or seasoned rice vinegar
- Brown sugar: Gives the sauce a little bit of sweetness. You can swap in maple syrup if you prefer.
- Cornstarch: This helps the sauce thicken
Ingredients for Vegetable Noodle Stir Fry
- Oil: Use vegetable or sesame oil
- Eggs: Feel free to increase the number of eggs for extra protein
- Whole wheat pasta: You can swap in other favorite noodles, such as an equal amount of regular white pasta, ramen noodles, or other cooked noodles
- Garlic: Use fresh or bottled minced garlic
- Ginger: You can use fresh ginger or ginger paste (in a tube, found in the spice aisle)
- Fresh vegetables: Use the stir fry vegetables your family likes best, such as:
- Bell pepper like red or yellow peppers
- Snap peas
- Broccoli florets
- Fresh green beans
- Baby bok choy
- Baby corn
How to Make Vegetable Stir Fry with Pasta
Heat a pot of water to boil while you mix up the sauce ingredients. Boil the pasta. In a skillet, scramble the eggs and set aside, then stir fry the vegetables. Toss everything together with the sauce and portion into bowls. You can top them with sliced green onion, chopped peanut, or sesame seeds.
FAQ about this recipe
What is whole wheat pasta?
Whole wheat pasta is made from the intact grain of wheat. White, enriched pasta is made with wheat kernels that are stripped of their outer coating.
Whole wheat pasta contains more protein and fiber than white pasta. A cup has six grams of fiber–that’s about 25 percent of the fiber you need ever day. A small study found that whole wheat pasta may be more satisfying than white pasta.
How long do these leftovers last?
This meal is best eaten right away, but you can save leftover to eat the next day. If it’s dry, add a splash of soy sauce, vegetable broth, or lime juice.
How do you store leftover vegetable stir fry?
Put leftovers in an airtight container and keep refrigerated.
Is this recipe spicy?
No, but if you want some heat, add some sriracha or red pepper flakes to the sauce.
Is this recipe gluten free?
No, but if you want to make it gluten free, swap in tamari for the soy sauce and use your favorite gluten-free pasta such as chickpea pasta.
Is this recipe vegan?
No, but you can easily make it vegan by leaving out the eggs. Most dry pasta is vegan (fresh pasta may contain eggs, so check labels).
Recipe card for Vegetable Stir Fry With Pasta
- 1/3 cup lower-sodium soy sauce
- 3 tablespoons fresh lime juice (1-2 limes)
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons vegetable or sesame oil
- 3 eggs, beaten
- 8 ounces whole wheat spaghetti noodles (half of 1-lb box)
- 1 clove garlic, minced
- 1 squeeze ginger paste (or 1 teaspoon minced ginger)
- 3 cups chopped veggies of your choice (like bell peppers, broccoli, snow peas, carrots)
- Sriracha to taste, optional
- Chopped peanuts & green onions for garnish, if desired
- Heat a large saucepan of water to boil.
- Combine soy sauce, lime juice, vinegar, brown sugar, and cornstarch in small bowl and set aside.
- Heat 1 teaspoon oil in large skillet over medium heat. Add beaten eggs to pan and scramble. Remove eggs from pan and set aside.
- Cook pasta according to package directions. Drain and set aside.
- Heat other teaspoon of oil on medium heat and add garlic and ginger, cook 30 seconds while stirring
- Add veggies to skillet and stir-fry until brightly colored but still slightly crisp
- Add eggs and noodles to skillet and toss together gently. Just before serving, pour in the sauce and toss until everything is coated, about 30 seconds. Add sriracha if desired and toss well again.
- Serve immediately, garnished with chopped peanuts and green onions, if desired.
Nutrition Information:Yield: 4 Serving Size: 1 Servings
Amount Per Serving: Calories: 252Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 140mgSodium: 1282mgCarbohydrates: 33gFiber: 6gSugar: 7gProtein: 12g