Thai Vegetable and Noodle StirFry

Thai Vegetable and Noodle Stirfry

On those busy nights where you need dinner, but have nothing ready, you can whip up this Thai Vegetable and Noodle Stirfry with what you have.  Here, I used cabbage, green onions, carrots, sprouts, baby broccoli, spices and a hot almond red curry sauce.  The result was yummy, and the best part is, it was ready in less than 30 minutes!  Vegan, gluten free, dairy free.

One Wok Thai Vegetable and Noodle Stirfry

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4-6 servings

Serving Size: 1 cup to 1-1/2 cup

Calories per serving: 290

One Wok Thai Vegetable and Noodle Stirfry

Great tasting thai flavored jackfruit and vegetables with noodles. Vegan, gluten free and dairy free.


  • 4 oz rice noodles (I used 1/2 of an 8oz box of Annie Chung's Brown Rice Noodles)
  • Stirfry
  • 1 can organic jackfruit
  • 4 cloves garlic, minced
  • 3/4 cup green onions, sliced
  • 3 tbsp. coconut oil
  • Sauce
  • 2 tsp. red curry paste
  • 1/4 cup almond butter
  • 3 tbsp maple syrup
  • 2 tbsp. lime juice
  • 1 tsp sea salt
  • 1 tsp red pepper flakes
  • Vegetables
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1 cup bean sprouts
  • 1 cup baby broccoli, chopped
  • For garnish
  • 1/2 cup cilantro


  1. Cook noodles according to package directions.
  2. Stirfry
  3. Saute jackfruit, green onions and garlic in coconut oil on medium heat
  4. Add spices, lime juice, curry paste, maple syrup and almond butter to small bowl and mix well with spoon, not in blender.
  5. Add Sauce to jackfruit stirfry and stir
  6. Add vegetables and continue to saute until done, approximately 5 minutes
  7. Add cooked noodles and stir
  8. Garnish with cilantro

Vegetable and Noodle Stirfry single
Vegetable and Noodle Stirfry single
Vegetable and Noodle Stirfry Three
Vegetable and Noodle Stirfry Three

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