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Oil-Free Stir Fried Noodles (vegan, gluten-free)

  • Author: Remy
  • Total Time: 20 mins
  • Yield: 2-3 servings 1x


A healthy take on a takeout classic–stir fried noodles! This is an oil free, gluten free and vegan version that will satisfy your noodle cravings, get your veggies in and nourish you.




  • 1/4 cup tamari, coconut aminos, liquid aminos (can use soy sauce if you can eat gluten!)
  • 4 tbsp water or veggie broth
  • 23 tbsp maple syrup (if using coconut aminos, I recommend 2, as it can be a bit sweet naturally)
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger, or 1/2 tsp powdered ginger
  • 2 teaspoons arrowroot powder, or cornstarch
  • (optional) teaspoon tahini


  • 23 cups cooked noodles of choice
  • 1/4 cup veggie broth, more as needed
  • 1/3 cup shredded carrots
  • 1/3 cup shredded cabbage (purple or green)
  • 1/4 cup sliced mushrooms

To top:

  • 4oz tempeh (roughly 1/31/2 pack tempeh) cooked your favourite way
  • Sesame seeds
  • Sliced spring onion


  1. In a small bowl, prepare sauce by whisking together all sauce ingredients until smooth. Cook over medium heat until incorporated and arrowroot allows mixture to slightly thicken. Set aside.
  2. Begin by sautéing veg in a large frying pan over medium heat, adding veggie broth when needed, until colour is vibrant and veggies begin to soften. Add garlic and ginger and fry until fragrant.
  3. While the veg is cooking, go ahead and prepare your noodles according to package instructions. Drain and set aside.
  4. Add sauce to the veggies in the pan, and cook for a few more minutes. When noodles are ready, add and toss to coat.
  5. Garnish with sesame seeds and spring onion and enjoy!
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: main dishes
  • Method: pan frying
  • Cuisine: asian

Keywords: stir fry, noodles, vegan, gluten free, oil free, healthy, asian