This vegan mie noodle stir-fry with crunchy vegetables, a savory sauce, and protein-packed edamame is perfect when you're craving quick Asian noodles that are ready in just 20 minutes.
I love the freshly made Asian noodles from the Indochina restaurant across the street. More than once I’ve thought: this can’t be that hard to recreate at home… right?
Well… let’s just say it took a few attempts (and a few failures).
After lots of testing, tweaking, and experimenting, I finally landed on this version—and now these flavor-packed stir-fried mie noodles have become a weekly staple in our kitchen.
The secret? The sauce.
It’s not strictly traditional, but trust me—it works. Tomato paste, soy sauce, Worcestershire sauce, rice vinegar, mirin, and a touch of sweetness come together to create that deep, savory, umami-rich flavor you’re looking for. Add crisp veggies, mie noodles, and edamame for protein—and dinner is don
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Why You'll Love This Recipe
- Quick & easy – ready in about 20 minutes
- Super versatile – swap veggies, noodles, or protein
- Nourishing & filling – loaded with veggies, whole grain noodles, and edamame
Ingredient Notes
This vegan Bami Goreng-style noodle dish comes together with simple, mostly wholesome ingredients:
- Mie noodles – I use whole wheat, but udon or other noodles work too
- Vegetables – broccoli, bell pepper, carrot, bok choy, and green onions are my go-to combo (but use what you have!)
- Edamame – frozen, shelled edamame works perfectly
- Garlic & ginger – essential for that classic Asian flavor
- Tomato paste – the base of the sauce (or sub with ketchup—just skip the rice vinegar)
- Soy sauce – or tamari for a gluten-free option
- Mirin – a sweet Japanese rice wine
- Rice vinegar – adds a touch of acidity
- Vegan Worcestershire sauce – not traditional, but adds amazing depth (or use vegan fish sauce)
- Sesame oil – for that signature flavor (optional)
- Peanuts or sesame seeds – for extra crunch
See recipe card for quantities.
Step-By-Step Instructions
This recipe might look long—but it’s actually super simple. Think of it as four steps: mix sauce, prep noodles, chop veggies, stir-fry everything.
- Step 1: Finely grate or chop garlic and ginger. Mix with all remaining sauce ingredients.
- Step 2: Cook mie noodles according to package instructions. Pour hot water over edamame or let them thaw.
- Step 3: Cut broccoli into florets. Slice bell pepper and carrot into thin strips. Slice bok choy stems, halve leaves.Slice green onions into rings.
- Step 4: Sauté broccoli for 2 minutes. Add white parts of green onions, bok choy stems, carrot, and bell pepper and cook 2 minutes. Add bok choy leaves, cook for 1 Minute.
- Step 3: Push veggies aside, Pour sauce into the pan.
- Step 4: Once bubbling, mix everything together.
- Step 3: Add noodles and edamame, toss well.
- Step 4: Cook for another minute and serve immediately.
The stir-fry noodles taste amazing as they are, but I recommend serving them with green onions, sesame seeds, or peanuts for extra crunch.
Variations
Make it your own:
- Spice it up! – add ½–1 teaspoon sriracha to the sauce
- Switch up veggies – cabbage, zucchini, mushrooms (like shiitake), or green beans
- Try different noodles – udon, rice noodles, or soba
- Add protein – tofu, tempeh, or vegan chicken
FAQ
Yes! Use rice noodles and tamari instead of soy sauce.
It’s best fresh, but you can store leftovers in the fridge for 2–3 days and reheat in a pan or the microwave.
Yes—use a mix of rice vinegar and a small pinch of sugar as a substitute.
More Asian-Inspired Recipes
Looking for other recipes like this? Try these:
I hope you’ll give this veggie noodle stir-fry recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Quick Vegan Mie Noodle Stir-Fry
Description
This vegan mie noodle stir-fry with crisp vegetables, savory sauce, and edamame is the perfect quick dinner—ready in just 20 minutes.
Ingredients
For the stir-fry
- 1 head broccoli
- 1 red pepper
- 2 bok choy
- 1 carrot
- 2 green onions
- 4.5 oz (125 g) mie noodles
- ¾ cup (120 g) edamame (frozen)
- Peanuts or sesame seeds (optional, for topping)
For the sauce
- 2 tbsp tomato paste
- 3 tbsp soy sauce or tamari
- 2 tbsp vegan Worcestershire sauce (or vegan fish sauce)
- 2 tbsp mirin
- 1 tsp rice vinegar
- 2 tsp coconut sugar
- 1 garlic clove
- 1 tsp grated ginger
- 2 tsp toasted sesame oil (optional)
Instructions
Prep:
- Cut broccoli into florets. Slice bell pepper and carrot into thin strips. Slice bok choy stems, halve leaves. Slice green onions into rings
- Cook mie noodles according to package instructions.
- Pour hot water over edamame or let them thaw.
Make the sauce:
- Finely grate or chop garlic and ginger. Mix with all remaining sauce ingredients.
Cook:
- Sauté broccoli for 2 minutes.
- Add white parts of green onions, bok choy stems, carrot, and bell pepper and cook 2 minutes.
- Add bok choy leaves, cook 1 minute.
- Push veggies aside, pour sauce into the pan. Once bubbling, mix everything together.
- Add noodles and edamame, toss well.
- Cook for another minute and serve immediately.
- Top with green onions, sesame seeds, or peanuts and serve immediately.
This post is also available in German (Deutsch).
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