The Spicy Veggie Stir-Fry is a powerhouse of flavor and color, bringing together a medley of crisp vegetables coated in a bold, savory-sweet sauce with a gentle heat from sriracha. Nestled atop sesame-drizzled noodles, this dish balances texture, spice, and comfort in every bite.
Perfect for busy weeknights, this recipe is entirely plant-based and customizable. Use your favorite veggies or toss in tofu for extra protein. Whether you’re new to stir-frying or a seasoned pro, this recipe will earn a regular spot in your dinner rotation.
Full Recipe:
For the noodles:
-
1 pound thin spaghetti
-
Sesame oil, for drizzling
-
Low-sodium soy sauce, for drizzling
For the stir-fry:
-
1/2 cup low-sodium soy sauce
-
2 tablespoons sherry or low-sodium vegetable broth
-
2 tablespoons packed brown sugar
-
2 tablespoons cornstarch
-
2 tablespoons sriracha (adjust to taste)
-
1 tablespoon minced fresh ginger
-
3 tablespoons peanut oil
-
1 yellow onion, cut into large chunks
-
1 red bell pepper, cut into large chunks
-
1 yellow bell pepper, cut into large chunks
-
2 cloves garlic, minced
-
2 medium zucchini, cut into large wedges
-
One 15-ounce can baby corn, drained and halved
-
1 head broccoli, cut into florets
-
Sesame seeds, for garnish
-
2 green onions, sliced
Directions:
-
Bring a pot of water to a boil and cook the spaghetti according to package directions. Drain, then toss with a drizzle of sesame oil and soy sauce in a large bowl. Set aside.
-
In a separate bowl, whisk together 1/2 cup soy sauce, sherry (or broth), brown sugar, cornstarch, sriracha, and minced ginger. Set aside.
-
Heat peanut oil in a large skillet or wok over medium-high heat. Add onion and bell peppers and stir-fry for 2–3 minutes.
-
Add garlic and cook for 30 seconds to 1 minute more, stirring continuously.
-
Add zucchini and cook for 2 more minutes, then add baby corn and broccoli, stirring well.
-
Pour in the prepared sauce and mix everything thoroughly. Cook until the sauce thickens and coats the vegetables, about 1–2 minutes.
-
If a thinner sauce is preferred, stir in 1/4 to 1/2 cup hot water and an extra splash of soy sauce.
-
Serve hot over sesame soy noodles and garnish with sesame seeds and sliced green onions.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal (approx.) | Servings: 8 servings
Spicy Veggie Stir-Fry: A Plant-Based Powerhouse of Flavor and Nutrition
A Glimpse Into the Dish
The Spicy Veggie Stir-Fry by Ree Drummond is a vibrant, plant-based dish that combines bold Asian-inspired flavors with nutrient-dense vegetables. Designed as a quick and healthy option, this stir-fry recipe perfectly marries convenience with taste. It’s built around crisp, colorful vegetables like bell peppers, broccoli, zucchini, and baby corn, all tossed in a mouthwatering sauce made from low-sodium soy, sriracha, ginger, and a hint of sweetness from brown sugar.
Served over a bed of sesame-drizzled spaghetti, this dish brings warmth, spice, and satisfaction to the table in under 30 minutes, making it a staple for weeknight dinners or meal prepping.
Why This Dish Stands Out
One of the standout features of this recipe is its versatility. While it’s built as a vegetarian (and even vegan) meal, it doesn’t compromise on depth or flavor. The combination of umami-packed soy sauce, sweet and spicy elements from sriracha and brown sugar, and the earthy freshness of ginger delivers a sauce that’s rich, aromatic, and well-balanced.
In addition to being delicious, it’s a visually stunning dish. The use of red and yellow bell peppers, bright green broccoli, golden corn, and white spaghetti creates a rainbow of colors that not only appeal to the eye but also indicate a rich blend of vitamins, minerals, and antioxidants.
Health Benefits
This stir-fry is much more than just a pretty plate. It’s packed with nutrients from every angle. Bell peppers bring in high levels of vitamin C and antioxidants, while broccoli offers fiber, folate, and sulforaphane—a compound known for its anti-cancer properties. Zucchini is a great low-calorie vegetable rich in vitamin A and potassium, and baby corn adds a light crunch with fiber and essential minerals.
With a base of thin spaghetti drizzled in sesame oil, you get healthy fats and a satisfying carbohydrate base. Swapping traditional pasta for a whole grain or gluten-free version can easily make the dish even more nutritious for those with dietary concerns. The sauce uses low-sodium soy sauce, making it heart-friendly, while sriracha offers a metabolic boost thanks to the capsaicin in chili peppers.
Perfect for Meal Prepping and Leftovers
What makes this recipe even more practical is how well it stores. The sauce clings beautifully to both the noodles and the vegetables, making it a fantastic meal prep option. It tastes just as good the next day, especially as the flavors continue to meld together. You can store it in an airtight container in the fridge for up to 4 days, making lunch planning a breeze.
It’s also freezer-friendly—though you may want to keep the noodles and stir-fry separate for best texture upon reheating.
Customizing the Heat and Sweetness
The spice level is fully adjustable based on how much sriracha you use. You can make it kid-friendly with just a small squeeze or dial it up with an extra tablespoon for a fiery bite. The brown sugar can also be reduced or substituted with honey or maple syrup if you prefer a more natural sweetener or want to play with flavor depth.
If you’re aiming for a more tangy or citrusy version, you could consider a splash of rice vinegar or lime juice. It brings brightness and cuts through the richness of the sauce for a cleaner finish.
Ingredient Flexibility
Ree Drummond’s version includes a tried-and-true combination of vegetables, but one of the most appealing aspects of this stir-fry is how easily it can be customized based on what’s in season or what you have in your fridge. Don’t have zucchini? Swap it with mushrooms, snap peas, or even shredded cabbage. Out of broccoli? Try using kale or spinach for a leafy alternative.
For those who aren’t strictly vegetarian, you can easily add strips of grilled chicken, shrimp, or tofu for a protein boost. Tempeh or seitan also work well for a denser texture and added nutrients.
The noodles can be swapped with soba, rice noodles, udon, or even zucchini noodles for a lighter, low-carb option. Just be sure to adjust your sauce quantity depending on how absorbent the noodle base is.
Cooking Techniques That Elevate the Flavor
The key to getting the best out of this recipe is cooking at a high heat and not overcrowding your skillet. Stir-frying demands quick, even cooking to maintain the crispness of the vegetables while locking in their natural flavors. Using a wok or large non-stick skillet allows enough space for the vegetables to sear rather than steam.
Using fresh ginger and garlic (as opposed to powdered or jarred versions) can dramatically lift the aromatics of the sauce. Likewise, if you want an extra layer of depth, lightly toasting the sesame seeds before garnishing can bring a nutty, rich finish to the dish.
Presentation Tips
When serving, presentation plays a big role in this dish’s charm. Layer the noodles first, and gently pile the glossy, sauced vegetables on top. Garnish with a generous sprinkle of toasted sesame seeds and sliced green onions for a restaurant-quality finish.
For a more elevated experience, consider serving the dish in wide, shallow bowls that allow the colors and textures to shine. A pair of chopsticks and a lime wedge on the side adds an authentic and practical touch.
Cultural Inspiration
Though the Spicy Veggie Stir-Fry is a western adaptation, it draws heavily from traditional Asian cooking techniques and flavors. Stir-frying originated in China and has become a foundational cooking method throughout Asia due to its efficiency and ability to preserve the nutrients and color of vegetables.
Soy sauce and sriracha—two of the stars in the sauce—have roots in Chinese and Thai cuisine respectively. Combining them with ginger, garlic, and sesame oil pays homage to these classic profiles while remaining accessible for Western kitchens.
Ideal Occasions for This Dish
Whether you’re cooking for yourself, your family, or entertaining friends, this dish fits nearly any occasion. It’s especially great for:
-
Meatless Mondays: An easy way to add plant-based meals to your routine.
-
Dinner parties: Impress guests with a stunning, flavor-packed dish.
-
Family dinners: Customize spice levels for both adults and children.
-
Healthy eating goals: Full of fiber, antioxidants, and vitamins.
-
Quick lunches: Prep ahead and enjoy throughout the week.
Pair it with a side of miso soup, a light cucumber salad, or chilled edamame to create a complete and balanced meal that feels like a takeout treat—without the added cost or grease.
Conclusion
Ree Drummond’s Spicy Veggie Stir-Fry is more than just a quick recipe—it’s a canvas for culinary creativity. With its colorful medley of fresh vegetables, bold flavors, and health-forward ingredients, it manages to be both indulgent and nutritious. Whether you’re trying to eat more vegetables, looking for a new plant-based favorite, or simply craving something comforting with a spicy kick, this stir-fry delivers on all fronts.
Its ease of preparation, adaptability, and family-friendly appeal make it a modern classic worth bookmarking. Try it once, and you may find yourself returning to this dish again and again—each time with a new twist, new vegetables, or a new reason to love it.