---
title: Spicy Szechuan Veggie Noodle Stir-Fry
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spicy-szechuan-veggie-noodle-stir-fry-62163fe21856f525532c44c8
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Sesame
  - Soy
  - Wheat
  - Peanuts
  - Milk
tags:
  - Veggie
  - Spicy
  - Calorie Smart
  - Easy Prep
rating: 4.5
rating_count: 3900
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the delicious sauce, with some finding it perfectly spicy while others wanted more heat."
  - theme: Ease of prep
    text: "Quick and easy to make, though some had trouble with noodles sticking or becoming gummy."
nutrition:
  calories: 300
  protein: 4
  fat: 20
  saturated fat: 6
  carbohydrates: 24
  sugar: 21
  fiber: 2
  cholesterol: 15
  sodium: 1300
  potassium: 310
  calcium: 30
  iron: 0.5
image: "https://images.recipes.furrysalamander.com/Noodle%20Recipes/Ramen%20Noodles/spicy-szechuan-veggie-noodle-stir-fry.avif"
---
Wash and dry all produce. Bring a #medium pot{} of salted water to a boil.

Trim and thinly slice @button mushrooms{8%oz} (skip if your mushrooms are pre-sliced!). Cut @broccoli, cauliflower, and carrot blend{12%oz} into bite-size pieces if necessary. Trim and thinly slice @scallions{2%unit}, separating whites from greens.

In a #small bowl{}, whisk together with a #whisk{} @sweet soy glaze{8%tbsp}, half the @szechuan paste{2%tbsp}, half the @rice wine vinegar{5%tsp}, half the @peanut butter{1%unit}, 1½ tsp @sugar{3%tsp}, and ¼ cup @water{} until smooth. (For 4 servings, use all the Szechuan paste, vinegar, and peanut butter, 3 tsp sugar, and 1/3 cup water.)

Once water is boiling, add ¾ of the @ramen noodles{12%oz} to #medium pot{} (we sent more; save the rest for another use). Cook, stirring occasionally, until tender, ~{1-2%minutes}. Drain using a #strainer{} and thoroughly rinse under cold water for at least ~{30%seconds}. Toss with a drizzle of @cooking oil{4%tsp}. (This stops cooking and helps prevent sticky noodles!)

Heat a drizzle of oil in a #large pan{} over medium-high heat. Add mushrooms; cook, stirring occasionally, until slightly softened, ~{2-4%minutes}.

Add broccoli, cauliflower, and carrot blend and 2 tsp water (4 tsp for 4 servings); cover immediately and let steam for ~{3%minutes}.

Uncover and add a large drizzle of oil. Cook, stirring occasionally, until veggies are tender and lightly browned, ~{3-5%minutes} more.

Add scallion whites and cook until fragrant, ~{30%seconds}.

Reduce heat to medium. Add sauce to pan with veggies; cook, stirring, until thickened and slightly reduced, ~{1-2%minutes}.

Add drained noodles and 1 TBSP @butter{2%tbsp} (2 TBSP for 4 servings). Toss until noodles are warmed through and thoroughly combined, ~{1-2%minutes}. (TIP: If needed, stir in water a splash at a time until noodles are coated in sauce.) Season with @salt{} and @black pepper{} if desired.

Divide stir-fry between bowls. Garnish with scallion greens and serve.