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Spicy Veggie Stir-Fry

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
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1 pound thin spaghetti

Sesame oil, for drizzling

Low-sodium soy sauce, for drizzling


1/2 cup low-sodium soy sauce, plus more if needed

2 tablespoons sherry or low-sodium vegetable broth 

2 tablespoons packed brown sugar 

2 tablespoons cornstarch 

2 tablespoons sriracha (more or less 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, corn halved crosswise 

1 head broccoli, cut into florets 

Sesame seeds, for serving 

2 green onions, sliced


  1. For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
  2. For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
  3. Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
  4. While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
  5. Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.