1-2-3 Veggie Stir-Fried Noodles

The best kind of noodles for this recipe are the thick Chinese Miki “Pre-Cooked” noodles.  They are fresh and found in the refrigerated section of most grocery stores, sometimes vacuum packed in a block.  It says right on them that they are “pre-cooked” but I find that they need to be cooked, even just for a minute or so to loosen them up.  

Feel free to substitute any noodle you like, just make sure you cook the noodles “al-dente” and choose a noodle that will hold up to a stir-fry.  I find that Soba noodles work well, I like this brand, or sometimes I will use wide rice noodles, undercooked.

King Soba 2-Pack 100% Buckwheat Noodles, Organic & Gluten Free

This recipe is “veggie-heavy”.  In other words, there is a disproportionate amount of veggies to noodles.  Also, I made the sauce in this recipe very light in flavour and in amount.  I wanted to be able to taste the veggies and not be overpowered by a goopy unhealthy stir-fry sauce.  Feel free to double the sauce if you like a stronger taste or need a little gravy.

1-2-3 Veggie Stir Fried Noodles


  • About 300-400 grams of fresh thick Chinese wheat noodles or any noodle you like
  • 2 tbsp grapeseed oil
  • 2 cloves cloves garlic minced
  • 6-8 mushrooms sliced thinly
  • 1 red pepper julienned
  • 1 carrot julienned
  • Big handful of snow peas ends removed
  • 3-4 cups baby spinach

For the Sauce

  • 2 tbsp low sodium tamari or coconut aminos
  • 2 tsp sugar or coconut sugar
  • 1 tsp freshly grated ginger
  • ½ tsp Asian hot sauce I use sriracha
  • A little water to swish in the empty sauce bowl once the sauce had been poured into the stir-fry


  • In a small bowl mix together all the sauce ingredients, set aside.
  • If you are using Chinese Miki Precooked Noodles:  Unwrap the noodles and place in a bowl with warm water.  Using your fingers, loosen them so that they separate, be gentle.  Bring a pot of water to boil and boil the noodles for 1-2 minute.  Drain and rinse, set aside.  They do not need to be freshly cooked when you stir fry them (see step 4).
  • In a wok or large fry pan, heat oil, add the garlic and sauté for less than 30 seconds.  Add the mushrooms, sauté for 2-3 minutes, add the peppers, sauté for 2 minutes, add carrots, sauté for 1 minute.  Add the snow peas and spinach, sauté until the spinach is wilted.
  • If the noodles have cooled and are sticky, run hot water through them.  Add the cooked noodles, toss everything together. 
  • Add the sauce, swish a little water through the empty sauce bowl and add that to the stir-fry, toss until coated.  Serve immediately.