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Noodle Stir Fry

Noodle Stir Fry



4-5 ounces dry noodles – any noodle you like- soba, GF noodles, ramen, whole wheat linguini, etc. This is a rendition of Lo Mein Noodles. 



  • 3 tablespoons soy sauce (GF Braggs)
  • 2 tablespoons Chinese cooking wine (or mirin, or sub 1 1/2 tablespoons water mixed with 1/2 teaspoon rice vinegar and 1/2 teaspoon honey)
  • 2 teaspoons sesame oil
  • 1 teaspoon maple syrup, sugar or honey
  • 1/8 teaspoon white pepper
  • 1/2– 1 teaspoon sriracha ( or chili paste)


Stir Fry

  • 2 tablespoons wok oil, peanut oil or coconut oil
  • 1/2 onion, thinly sliced ( 1 cup)
  • 2 cups sliced mushrooms
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon ginger, minced
  • 1/2 red bell pepper, thinly sliced
  • 1 cup matchstick carrots
  • 1 cup shredded cabbage
  • 1 cup snow peas
  • Other options: a handful of baby spinach, bok choy, shredded veggies like brussel
    sprouts, bean sprouts. In spring, asparagus is nice, in winter, roasted veggies work well too!
  • Instructions

    1. 1. Set water to boil and cook the noodles according to directions on the package.
    2. Stir together the noodles and sauce ingredients in a small bowl 
    3. Prep any and all veggies and set near the stove.
    4. In a wok or large skillet, heat oil over medium-high heat. Add the onions and mushrooms and saute 3-4 minutes, stirring continuously. Turn heat to medium, add the garlic and ginger and saute 2 minutes. Add the bell pepper, carrots, cabbage and snow peas and stir often, just letting them get tender, but still crisp, 3-4 minutes.
    5. Add the noodles and give a good stir and toss a few times to incorporate.
    6. Add the Sauce and stir and toss continuously 2 minutes. If it gets too dry add a little splash of water to loosen.
    7.  Serve in two bowls, garnish with green onion.
  • Credit:

    Sylvia Fountaine

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