Asian Noodle Stir Fry

I spent all weekend preparing for today’s cookie party. My friends have been getting together with my Mom and Kelly since we were in second grade to bake cookies together. It used to be pretty simple. We would make sugar cookies and decorate them, maybe some hershey kiss cookies and of course chocolate chip cookies. Over the years it has gotten much more complicated. This year we made 18 different cookies! There were too many to count but I think we had about 1,000 cookies. There are too many good cookies to only make a few, so we make them all!!! It was exhausting but so much fun. We also went to the hospital to see our friend Melissa’s new baby, baby Lillian. She is pretty adorable!


After all that cookies making the last thing I wanted to so was cook dinner. Thankfully, we had leftover Asian noodle stir fry in the fridge. This is one of my new favorite lunches/dinners. I make a huge batch, which we eat for dinner and then the rest we take for lunches during the week. So easy and much better than Subway or Jimmy John’s! You can absolutely change this up to suit your tastes. I have added asparagus, chicken, shrimp,  and zucchini before. Whatever you’d like to throw in there will be just fine! I love mushrooms, water chestnuts, and baby corn so I try to always include those things. This is a great quick weeknight meal and reheats well too.


Here is what you’ll need

Heat the peppers and onions

Add in the broccoli and mushrooms then the corn and water chestnuts

Whisk together the sauce ingredients and heat

Add half of the sauce to the noodles and toss to coat

Add the other half to the vegetables and toss everything together

Super easy weeknight meal with lots of tasty vegetables!


Asian Noodle Stir Fry

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course


  • 1 lb angel hair pasta
  • 2 tbsp vegetable oil
  • 8 tbsp soy sauce
  • 6 tbsp oyster sauce
  • 3 tbsp sesame oil
  • 3 cloves of garlic, minced
  • 1 tbsp freshly grated ginger
  • 8 oz mushrooms sliced
  • 1 lb fresh broccoli florets
  • 1/2 onion sliced into wedges
  • 1 red pepper sliced into strips
  • 1 can baby corn
  • 1 can water chestnuts, sliced


  • Prepare vegetables. Begin boiling water. Salt the water. 
  • Add the broccoli and the mushrooms. Cook another 5 minutes.
  • Make sure to coat with oil once added.
  • Add the water chestnuts and the corn and cook another 4-5 minutes. 
  •  Make sure the onions, peppers, and broccoli is tender but not mushy. 
  • Once cooked remove from heat and set aside.
  • Add the pasta to the water and cook according to the directions on the package.
  • While the pasta is cooking heat the sauce ingredients, soy sauce, oyster sauce, sesame oil, garlic, and ginger in a saucepan over medium heat. 
  • Cook about 2-3 minutes.
  • Drain pasta. 
  • Add half of the sauce to the pasta. Toss to coat well.
  • Add half of the sauce to the vegetables and coat well. 
  • Add the vegetables to the pasta and mix well.
Keyword noodles