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!
Servings 4 bowls
Calories 350kcal
Ingredients
- 2 cups cooked soba or brown rice noodles (optional)
- ¼ cup low sodium soy sauce
- 2 tablespoon sesame oil (divided)
- 2 tablespoon honey*
- 2 tablespoon rice vinegar
- 1 teaspoon garlic chili paste
- 1 teaspoon grated fresh ginger root
- 1 10.5 oz. package fresh stir-fry vegetables (broccoli, peppers, onions)
- 1 bag shelled edamame (frozen)
- ¼ cup chopped, roasted peanuts
- 2 tablespoon chopped fresh cilantro or green scallions (optional)
Instructions
- Prepare the noodles according to package directions. Set aside.
- In a jar with a lid, combine the soy sauce, 1 tablespoon 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.
Notes
*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 vegan by swapping honey for date syrup or vegan brown sugar.
***Make this recipe gluten-free by swapping soy sauce for tamari or liquid aminos.
Nutrition
Calories: 350kcal