30 Minute Sausage Stir Fry tossed with egg noodles, crispy vegetables, sausage rounds and easy sauce. Perfect for weeknight dinners!

Sausage stir fry with broccoli, onions, bell peppers and noodles in a wok with tongs.

I never thought to make sausage stir fry, but it’s genius! The classic combo of sausage and peppers adds a new level of flavor. Toss in some tender noodles and a delicious sauce, and it disappears in no time, everyone loved it!

With this new protein option, the possibilities for stir fry recipes have just multiplied.

Why You’ll Love This Recipe

  • Quick: True 30 minute meal from start to finish, including the prep.
  • Crowd pleasing: Everyone loves both sausage and noodles, so be sure dinner table will be quiet.
  • Budget friendly: Sausage is a cost effective choice of meat and you won’t need a lot. Pasta is affordable too and just use whatever vegetables you have on hand.
  • Delicious: This recipe is based on many of my other tried and true healthy dinner ideas. It has flavorful sauce that ties all ingredients nicely.

Ingredients for Sausage Stir Fry

At first glance, this list might seem a bit long, but this sausage stir fry recipe is made with very simple ingredients.

Sausage, broccoli, bell pepper, mushrooms, garlic, ginger, onion, soy sauce, rice vinegar, cornstarch, honey, egg noodles, green onion, chicken broth, sesame seeds.
  • Sausage: You’ll need 13 ounces, or 4-5 links, of raw or fully cooked sausage sliced into rounds or pieces. I used Connie’s kitchen chicken sausage from Costco.
  • Onion: Slice white or red onion into strips, you can also use yellow onion in a pinch. I love the taste and aromatic touch of white onion.
  • Vegetables: Dice a large bell pepper, any color, along with brown mushrooms and broccoli. Don’t forget to include peeled broccoli stalks for an extra boost of nutrients and flavor.
  • Egg noodles: Grab an 11 ounces package of egg noodles or gluten free rice noodles. I prefer broad noodles for soaking up all the delicious flavors in the sauce.
  • Oil for frying: Avocado oil is the healthiest option with a high smoke point. You can also use toasted sesame oil if you want to add an Asian twist.
  • Stir fry sauce: We mix low sodium chicken broth, soy sauce, honey, rice vinegar, and cornstarch along with minced garlic and ginger for a sweet and savory sauce. If you don’t have honey, you can use maple syrup or brown sugar.
  • Optional garnish: Sprinkling in sesame seeds and green onions at the end brings in a nutty kick and a bit of crunch, and makes the dish look pretty!

How to Make Sausage Stir Fry

You’ll be excited to include sausage stir fry in your lineup of healthy dinner recipes, it’s so quick and easy!

Here’s a quick step-by-step overview, there is a full recipe card below.

Step by step process how to make stir fry with sausage and noodles.
  • Combine sauce ingredients: Mix up chicken broth, soy sauce, honey, rice vinegar, cornstarch, garlic, and ginger in a medium bowl. Whisk it all together, then set it aside.
  • Cook the egg noodles: Bring a large pot of salted water to a boil and cook the egg noodles for 3-4 minutes. I prefer adding the noodles when I start stir-frying the veggies so that both are ready to be combined without overcooking.
  • Saute sausage and onion: Heat a large non-stick skillet on medium-high heat, adding 1 tablespoon of oil for cooked sausage or none for fresh pork sausage. Cook sausage and onions for 5 minutes, stirring occasionally until brown edges form. Set aside on a plate and drain any excess fat.
  • Saute vegetables: Bring the skillet back to medium-high heat, add the remaining oil, bell peppers, mushrooms, and broccoli. Let them cook for 5 minutes, stirring a few times until brown edges form.
  • Add meat and sauce: Add sausage and onions back to the skillet then give the sauce a stir and pour it into the skillet. Give everything a stir and cook for about 3 minutes on medium heat until sauce has thickened.
  • Add noodles and garnishes: Drain the noodles and add them to the skillet. Turn off the heat and gently stir to blend all the ingredients. Sprinkle with green onions and sesame seeds, if you like, and serve hot.

What Type of Sausage Should I Use?

You will need 4-5 sausage links, I used just shy of 1 pound. Uncooked sausage can be found in the meat section and fully cooked sausage will be in prepared meats section. They usually all have some type of flavor and a lot of sodium so I kept that in mind when making the sauce. Your stir fry flavor will depend on it.

I first tried this stir fry with fresh honey garlic pork sausage and it was great but it was definitely more fatty and salty. Second time, I made it with fully cooked spinach and feta chicken sausage and that’s what you see here, I like it more!

Be sure to slice fully cooked sausage into rounds and allow it to sear and caramelize on each side.

With uncooked sausage you can cut with kitchen shears or remove from its casing and roll into small meatballs.

In any case, you have to be mindful of sodium content. If there is a lot of fat from the sausage, drain it, also cook time will differ.

Tips for Best Results

Here are some tips for whipping up a delicious sausage stir fry.

  • Have all ingredients prepped before stir frying: Prep and measure all your ingredients before turning on the heat. This dish cooks in about 15 minutes, leaving no time for chopping once your pan is hot.
  • Don’t overcook the veggies: These chopped stir-fry veggies cook quickly, stir them regularly and be prepared to add sausage and sauce right when the edges start to turn brown. Overcooking will cause them to lose their crisp texture.
  • Don’t oversalt your sauce: Keep in mind sausage is salty, and all kinds vary. If needed, add more soy sauce at the end.
  • Cornstarch settles: Give the sauce another whisk before adding it to the wok to blend the cornstarch that settles to the bottom of the bowl.
Chicken sausage stir fry garnished with green onion and sesame seeds and served in a bowl with a fork.

Variations and Additions

Here are a few ideas to personalize this chicken sausage stir fry and bring in some extra flavor and texture.

  • Make low carb without noodles: It will be more saucy, which is totally fine. It might be a bit saltier too, so I would use less soy sauce. Serve over shredded lettuce or cauliflower rice.
  • Other noodles to use: Rice noodles, soba noodles, udon noodles, or lo mein noodles would all work great. If you’re looking for gluten free options, always check the labels.
  • More sausage: Feel free to add more sausage for a heartier dish or switch to turkey, pork, or beef sausage. I think you should be fine with the amount of sauce there is in recipe as is.
  • Add crunch: Throw in some roasted cashews or peanuts, or sprinkle them on top at the end. They get a little softer and soak up the tasty sauce when tossed into the stir fry with the veggies.
  • Other vegetables: Snap peas, baby corn, and water chestnuts would add a refreshing, crisp texture.

What to Serve this Sausage Stir Fry with?

This chicken sausage stir fry is already a complete meal! If you omit the noodles you’ll have a perfect match for a bed of rice, I’d go for Instant Pot jasmine rice or Instant Pot basmati rice.

If you’d like to keep it low carb, pair it with cauliflower rice, a small green salad, or let it shine solo.

How to Store and Reheat Leftovers

Store: This sausage stir fry makes 6 generous servings and is a lifesaver for busy weeknights. If you end up with leftovers, simply pop them in an airtight container in the fridge and enjoy within 2 days.

To reheat, gently simmer the stir fry on the stove, adding a splash of water or any broth to keep it moist and flavorful. Just give it an occasional stir until it’s heated through and ready to enjoy.

Freeze: Do not freeze, it will turn the veggies and noodles to mush, and the sauce will separate when you thaw it. It’s best enjoyed fresh!


Should I use a wok or a skillet?

While a wok is a classic cooking vessel, our home kitchen stoves don’t get hot enough for it. As a result, the food tends to boil more than fry due to the high walls. That’s why I opt for a regular ceramic non-stick skillet, but feel free to use a wok if you prefer.

Can I use hot dog sausages?

Technically yes. If you’re in a pinch you can use hot dog sausages but it’s not the healthiest choice.

Can I make it ahead of time?

Yes. Cut and refrigerate the vegetables and sausage separately, covered, for up to 2 days. This way, everything is prepped and ready when you need it.

More Recipes with Sausage

More Stir Fry Recipes to Try

Sausage stir fry in a skillet. Bowls with green onion and sesame seeds and linen napkin on a counter.
Sausage stir fry with broccoli, onions, bell peppers and noodles in a wok with tongs.

Sausage Stir Fry

30 Minute Sausage Stir Fry tossed with egg noodles, crispy vegetables, sausage rounds and easy sauce. Perfect for weeknight dinners!
5 from 1 vote
Servings 6 servings
Calories 476
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


For the Stir Fry:

  • 13 ounces raw or fully cooked sausage cut into rounds or pieces (I used fully cooked chicken sausage)
  • 1 large bell pepper coarsely chopped
  • 1 large white onion sliced into strips
  • 8 ounces brown mushrooms quartered
  • 1 large head broccoli florets and stalk (peeled), coarsely chopped
  • 11 ounces egg noodles
  • 3 tablespoons green onion finely chopped
  • 1 tablespoons sesame seeds for garnish
  • 2 tablespoons avocado oil for frying

For the Stir Fry Sauce:


  • In a medium bowl, add chicken broth, soy sauce, honey, rice vinegar, cornstarch, garlic and ginger. Whisk and set aside.
  • Bring large pot of water to a boil, then add a pinch of salt. Add egg noodles and cook for 3-4 minutes. I like to add noodles at same time I start to stir fry the veggies, so both are ready to be combined and aren't overcooked.
  • Preheat large non-stick skillet on medium-high heat and add 1 tablespoon of oil, if using cooked sausage and no oil for fresh pork sausage. Add sausage and onions, cook for 5 minutes, stirring a few times and allowing brown edges to form. Transfer to a plate and set aside, and drain fat, if any.
  • Return skillet to medium-high heat, add remaining 1 tablespoon of oil, bell peppers, mushrooms and broccoli. Cook for 5 minutes, stirring just a few times and allowing brown edges to form.
  • Add sausage and onions back to the skillet. Give sauce a good stir and add to the skillet. Stir and cook stir fry on medium heat for about 3 minutes or until sauce has thickened.
  • Drain the noodles and add them to a skillet. Turn off heat and gently stir to combine all ingredients. Garnish with green onion and sesame seeds, if you wish. Serve immediately.


  • Store: Refrigerate covered for up to 2 days.
  • Reheat: By simmering stir fry on the stove with a splash of water or broth until heated through. Stir occasionally.


Calories: 476kcal | Carbohydrates: 61g | Protein: 23g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 87mg | Sodium: 892mg | Fiber: 6g | Sugar: 9g
Course: Dinner
Cuisine: Asian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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