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Vegetable Noodle Stir-Fry – These delicious vegan noodles are easy and quick to cook, and work brilliantly as both a side dish and the main meal.

Vegetable Noodle Stir-Fry

This healthy Vegetable Noodle Stir-Fry is easy to make and tastes amazing! Serve as a side dish to add a beautiful pop of color, or as a flavorful main dish that will keep you full for hours.
Course Side Dish
Cuisine American
Keyword spiralized noodle stir fry, spiralizer, vegan, vegan stir-fry, vegetable noodle stir fry
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 169kcal
Author Lorena Grater


  • 1 lbs. white sweet potato
  • 8 oz. carrots
  • 8 oz. zucchini
  • 1 shallot
  • 2 large garlic cloves
  • 1 red chili
  • 2 tbsp. vegetable broth
  • 1 tbsp. olive oil (optional)
  • Salt
  • Pepper


  • Peel and spiralize the sweet potato and carrots. Wash and spiralize the zucchinis.
  • Peel and finely chop shallot and garlic. Wash and finely chop chili.
  • Heat a large non-stick pan over medium-high heat.
  • Add vegetable broth to the pan. When it starts to boil, add the sweet potato, carrot, shallot, garlic, and chili. Using tongs, move everything around quickly but carefully.
  • After about 2 minutes, add the zucchini and continue stir-frying for another minute or two until the sweet potato is cooked through.
  • Remove from heat and transfer into a large bowl.
  • Season with salt and pepper to taste and drizzle with olive oil if desired. Stir well and serve hot.


This recipe is for 4 servings of vegetable noodle stir-fry.
You can substitute the vegetables in this recipe with any veggies that are firm enough to be spiralized. Just be sure to look up the cook times so you know when to add each veggie to the stir fry and nothing ends up undercooked or overcooked.
If you don't have a spiralizer, simply use a mandolin slicer or sharp knife to create thin vegetable ribbons. They don't have to be cut perfectly, they will still taste great.
If you prefer non-spicy food, omit the red chili for a milder dish.
You can leave out the olive oil if you're serving your stir-fry with a fatty protein. Otherwise, I strongly recommend using it to add healthy fat and great flavor.
Spiralized veggies can be stored in an airtight container in the fridge. I would recommend eating them within 2-3 days as they will lose their freshness quickly once sliced.
However, the sweet potato doesn’t stay fresh as long as the other noodles. I wouldn’t let your sweet potato noodles sit in the fridge for more than one night.


Calories: 169kcal | Carbohydrates: 31.2g | Protein: 3.6g | Fat: 3.7g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Sodium: 112mg | Potassium: 980mg | Fiber: 5.8g | Sugar: 9.1g | Vitamin A: 32150IU | Net carbs: 25.4g