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This easy vegan stir-fry takes only 10 minutes from start to finish and includes a homemade stir-fry sauce. Serve it with noodles for a complete meal.
Summer is still very much at play here in Atlanta but it’s back to school season and we are all working to get back into a regular weeknight routine. Because healthy eating can fall by the wayside when we’re busy, I’m excited to share this easy and healthy recipe that comes together in only 10 minutes.
As part of my partnership with Sprouts Farmers Market, I shared this recipe with 60+ people during my dinnertime demo all about School Night Dinner Hacks at the Tucker store. It uses a homemade stir-fry sauce that you can easily make in a jar, frozen shelled edamame and precut and prewashed stir-fry vegetables.
The stir-fry sauce comes together in a minute because you only need to shake soy sauce (or tamari or liquid aminos for a gluten free version) with rice vinegar, sesame oil, honey, chili paste, and fresh ginger in a jar. Pour some into sauteed vegetables and save any leftovers for another day.
Once the sauce is ready, heat a skillet with a little sesame or peanut oil. Saute your favorite stir-fry vegetables and edamame and add the sauce and noodles (if you want). Dinner is done!
I used soba noodles in this one but you can also use rice noodles. Both are convenient because you only need to boil water then soak the noodles until soft. I like soba noodles because at 8g protein per serving, they are a bit higher in protein than regular ones. Rice noodles are perfect for the gluten-free ones in your house. You can also serve this over cooked quinoa or just eat it as is.ad: Make this Easy Vegan Stir-Fry with Edamame in just 10 minutes! Click To Tweet
Some of the other “hacks” we discussed include using tahini to create a creamy dressing for salads and the many different ways you can use a bag of coleslaw! What are some of your dinner time short cuts? Let me know in the comments!
Here’s the simple recipe for this Vegan Weeknight Stir-Fry with Edamame:
This easy vegan weeknight stir-fry takes just 10 minutes from start to finish and includes a homemade stir-fry sauce! Serve it with noodles for a complete meal!
- 2 cups cooked soba or brown rice noodles (optional)
- ¼ cup Sprouts Organic Low Sodium Soy Sauce
- 2 tbsp Sprouts Organic Sesame Oil (divided)
- 2 tbsp Sprouts Organic Raw Honey
- 2 tbsp Sprouts Organic Rice Vinegar
- 1 tsp garlic chili paste
- 1 tsp grated fresh ginger root
- 1 10.5 oz. package Sprouts Sizzling Stir-Fry Vegetables (broccoli, peppers, onions)
- 1 bag Sprouts Shelled Edamame (frozen)
- ¼ cup chopped, roasted peanuts (bulk bins)
- 2 tbsp chopped fresh cilantro or green scallions (optional)
Prepare the noodles according to package directions. Set aside.
In a jar with a lid, combine the soy sauce, 1 tbsp sesame oil, honey, vinegar, chili paste, and ginger to a jar with a lid. Seal and shake.
Heat the remaining sesame oil in a large skillet or wok over medium-high heat. Swirl to coat the pan. When hot, add the stir-fry vegetables and frozen edamame to the skillet. Cook about 5 minutes, stirring occasionally, just until the vegetables are crisp tender and slightly seared.
Add the stir-fry sauce* and noodles (if using). Lower heat to medium. Toss to coat and heat the sauce through. Turn off the heat. Add to a serving bowl. Top with crushed peanuts and cilantro or scallions.
*If you’re not using noodles, pour in only half the stir-fry sauce. Save the leftover sauce in the sealed jar and use it within the week.
**Make this recipe gluten free by swapping soy sauce for tamari or liquid aminos.