Simple Saucy Vegan & Vegetarian Asian Noodles

Because, sometimes when you are craving take-out style stir fry noodles,you just whip some up at home! Here is one of my favorite versions of a go-to party or family-style dish that is quick and easy. What I like about it is, you can make it as easy- or complex- as you want! You can buy already-chopped or frozen veggies to make it quicker, if you’d like. I prefer most of my ingredients to be fresh, hand-picked, but there are some shortcuts that I enjoy when I’m just trying to make a quick meal for the family. Take a try, add your own twist, and perfect the stir-fry noodle for you!

Here goes.

Serving Size: 4-6 people

Prep time: 15 minutes

Cook time: approx. 30 minutes

Total time: 45 min


  • 2 packs of Hokkien Stir-Fry Asian Noodles (can be purchased at Kroger-owned stores, or you can get any other ready-made Asian noodles of choice from your local grocery store. For alternative option, you can cook any wheat or rice pasta noodles, and set aside until ready to stir-fry)


  • 1 can bamboo shoots (8oz) (optional, I just like the texture and distinct taste)
  • 4 medium-sized carrots, chopped into bite-sized pieces
  • 1 small red, yellow, or white onion (or ½ large onion), chopped or sliced
  • 2 zucchini, chopped into four sections
  • 3 garlic gloves, finely chopped
  • 1 tablespoon of chopped scallions, for garnish
  • 1 red pepper
  • 1-2 cups of mushrooms, may be omitted or replaced with another vegetable upon preference
  • ½ teaspoon of smoked paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of black ground pepper
  • 1 teaspoon of sea salt, more or less to taste
  • 2 pinches of white pepper (warming, this is a strong one, and can make the noodles very spicy if too much is added)
  • 1 teaspoon of sesame oil
  • 2 tablespoons of vegetable, grapeseed, or olive oil (depends on frying preference)
  • 4-5 dashes of organic soy sauce (To omit the soy, I tried substituting pepper, vegetable broth, rice vinegar, amber agave, ginger before, and it was still delicious!)
  • Organic agave nectar, drizzled
  • Sweet & Sour sauce to taste

***For another non-soy vegan option that I have not tried out, go for the version

  • 2 tablespoons vegetable bouillon powder (or 2 cubes, make sure the bouillon is soy-free)
  • 2½ tablespoons blackstrap molasses (or regular fancy molasses or substitute with dark caramel)
  • 1 tablespoon rice vinegar (white or apple cider vinegar is also good)
  • ½ teaspoon powdered ginger (or ½ inch fresh piece, cut into small pieces)
  • 3-4 fenugreek seeds
  • Dash ground black pepper
  • 1 cup (250 ml) water
  • Salt to taste (if needed)


  1. Thoroughly rinse & chop all ingredients, and set aside (onion, garlic, scallions, carrots, red pepper, mushrooms, and zucchini)


  1. Add only 1 tablespoon of the preferred cooking oil to large pot over medium-high heat
  2. Add onion, garlic, smoked paprika, and carrots to skillet/wok once pan is hot, then stir and let cook for about 2 minutes until browning begins.
  3. Continue cooking and stirring occasionally until carrots begin to soften a bit (careful not to overcook, because you do not want mushy carrots)
  4. Add in zucchini, and stir together, cooking for another 2 minutes
  5. Add in mushrooms and stir.
  6. Add in all dry ingredients (garlic powder, onion powder, pepper, and sea salt)
  7. Add in red pepper, stir, and let cook for another 1-2 minutes.
  8. Put lid on pot, and turn heat on low or off, based on tenderness of vegetables and preference)



  1. Go to your skillet/wok and add your second tablespoon of preferred oil along with the sesame oil over medium-high heat.
  2. Once pan is hot, add in one pack (which comes with 2 packets of noodles inside each single pack shown on the first picture up there. Due to space in the pan, I had to repeat twice and make two skillets of noodles) your noodles and soy sauce/soy sauce alternative. Stir, mixing oil and sauce with noodles evenly.
  3. Next, add in about half of your vegetables, and stir.
  4. Add in the stock/“juice” from your vegetable pot to the skillet/wok of noodles. Drizzle your agave and sweet & sour sauce to the skillet/wok. At this time, you can also taste the noodles to see if you need to add in any extra spices, sauce, or salt.
  5. Continue to stir-fry noodles and veggies for about 1 more minute, mixing and coating evenly.
  6. Remove your noodles to a large bowl, and garnish with scallions.
  7. Repeat instructions with the second pack of noodles and the rest of the veggies.


SI_20180602_073502.jpg   SI_20180602_073519.jpg


You should be left with a heaping pile of delicious, saucy, sweet, tangy, noodles with tender veggies! Add some sriracha to that thing, and really kick up the flavors.

Made with Square InstaPic
Devoured the first plate before taking a picture…sorry, not sorry. 🙂

Serve and enjoy.

Comment, share, make it your own, and let us know how you liked the recipe!


The Love Revolution Blog


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