Quick Veggie Stir-Fry With Noodles

Quick Veggie Stir-Fry With Noodles

Author Real Mom Nutrition


  • 9 ounces dry whole wheat spaghetti noodles approximately three-quarters of a 13.25-ounce box or about 4.5 cups cooked
  • 1/4 cup lower-sodium soy sauce
  • 3 tablespoons fresh lime juice
  • 3 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch optional--will thicken the sauce
  • 2 teaspoons vegetable or sesame oil
  • 1 clove garlic minced
  • 1 teaspoon ginger minced
  • 2 eggs beaten
  • 3 cups veggies of your choice such as chopped red peppers, chopped yellow peppers, broccoli florets, snow peas, carrots, or mushrooms
  • Sriracha to taste optional
  • Chopped peanuts & green onions for garnish if desired


  • Cook noodles according to package directions. Drain and set aside.
  • 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 garlic and ginger and cook 30 seconds while stirring.
  • Add beaten eggs to pan and scramble. Remove eggs from pan and set aside.
  • Heat other teaspoon of oil and add veggies. Stir-fry until brightly colored but still slightly crisp.
  • Add sauce to veggies in skillet and give it a stir. Add eggs and noodles to skillet and toss together until everything is coated with the sauce and it cooks down just a bit, about 30 seconds. Add sriracha if desired and toss well again.
  • Serve garnished with chopped peanuts and green onions, if desired.