Vegan Chinese Noodle Stir-Fry Oil Free

If you’re looking for a quick and easy tasty vegan meal, this vegan Chinese noodle stir-fry fits the bill. And it’s oil free. It’s very flexible and you can use whatever veggies you have on hand.

We have greatly reduced the amount of oil in our diet. You can find out why here. So how do you stir-fry without oil? Just use water instead. I promise you won’t really notice it. I do use a small about of toasted sesame oil for authentic Chinese flavor but you could certainly leave it out.

Here’s the recipe:

Vegan Chinese Noodle Stir-Fry Oil Free
Prep time
Cook/Dehydrate time
Total time
A quick and easy oil free stir-fry recipe
Recipe type: Main Dish
Cuisine: Asian
Serves: 4 servings
  • 3 green onions chopped
  • 3 garlic cloves minced
  • 1 inch piece of ginger, peeled and chopped fine
  • 1 small hot pepper minced or ½ tsp crushed red pepper (optional)
  • 1 cup chopped mushrooms
  • ½ red bell pepper sliced
  • 3-4 cups chopped veggies of your choice (broccoli, snow peas, carrots, zucchini, bok choy, etc.)
  • 8 oz. dry noodles - (Rice noodles, udon, soba, spaghetti etc.)
  • 2 TBL soy sauce or coconut aminos
  • 1 tsp brown rice vinegar
  • ½ tsp toasted sesame oil
  • 1 tsp sugar, coconut sugar or other sweetener of your choice
  • 1 TBL corn starch
  • ¼ cup water
  • water as needed for stir frying
  1. Chop all the veggies before you start cooking.
  2. Mix soy sauce, rice vinegar, sesame oil and sugar in a small bowl and set aside
  3. Mix corn starch and water in a small bowl and set aside
  4. Fill a pot with enough water to cook the noodles and bring to boil
  5. When the water boils add the noodles and cook according to package directions.
  6. Drain and rinse noodles when they are done and set aside
  7. While the noodles are cooking, heat a wok or frying pan over medium high heat
  8. Add a few TBL of water
  9. Add the onions, garlic, ginger and hot peppers and stir fry briefly
  10. Add in the veggies that will take longer to cook
  11. Add more water if needed
  12. Continue stir-frying until veggies are about ½ done
  13. Add remaining veggies and stir-fry until they close to are the desired tenderness.
  14. Aim to keep the veggies tender crisp with bright colors and a bit of crunch to them.
  15. Add the soy sauce mix and a few TBL water and toss to mix well
  16. Add the cooked noodles
  17. Add the cornstarch mixture
  18. Stir-fry a few moments longer until sauce thickens it coats all the noodles
  19. Serve and enjoy!


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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Helping my coaching clients go from vegan wanna-be to Unshakably Vegan! From meal-time boredom to loving what they eat. From self-sabotage to taking control. From tempted by all the wrong choices in their non-vegan world to making the right decisions. And from sick and tired to vibrant and healthy. Discover your personal recipe for success and abundant health! BE UNSHAKABLE!

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