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Vegan Stir-Fry Noodles

Nathan Congleton / TODAY

Chef notes

Stir-fry meals are great go-to dishes for any night of the week. Once you’ve mastered a few different recipes, you can knock out a tasty, healthy and satisfying meal in minutes using whatever you’ve got left in the fridge!

Technique tip: Boil the noodles until they’re 80 percent done and finish them off when you’re stir frying your vegetables. This will ensure you’ll have perfectly cooked noodles. Be careful not to overcook the noodles! Soggy noodles will ruin a dish. Also, get your pan super hot and keep the ingredients moving quickly to ensure even cooking. Swap option: In this recipe, you can use coconut oil or vegetable oil. For the noodles, you can go for glass, rice, udon or whole wheat noodles. And you can always use peanuts instead of cashews, which are usually pricier.  


  • 2 tablespoons canola oil
  • 1 large red onion (thinly sliced)
  • 1/2 cup cashews
  • 2 cups shiitake mushrooms (cut into thick slices)
  • 1 cup baby corn (cut in half lengthwise)
  • 1 cup broccoli (cut into long slices)
  • 1 red pepper (thinly sliced)
  • 12 ounces soba noodles
  • Basic stir-fry sauce
  • Scallions (sliced), to garnish



Cook the noodles according to the directions listed. Meanwhile, pour the oil into a wok and warm it up. Make sure it's nice and hot before adding any ingredients. 


Throw the cashews and the red onion into the wok and stir them round until the aroma of the onions has been released.


Add the mushrooms and cook for 3 to 4 minutes, until they begin to sweat.


Add the rest of the vegetables and stir them around the pan so they start to cook evenly. 


Add in the basic stir-fry sauce and stir to coat the vegetables. Don’t let the vegetables overcook! Mix together with the noodles and enjoy! 

From the book, "BOSH!." Copyright ©2018 by Henry Firth & Ian Theasby.  Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.