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. And get even more recipe ideas in my Healthy 15-Minute Meals post.
I shared this recipe with 60+ people during my recent dinnertime demo all about School Night Dinner Hacks. It includes a homemade stir-fry sauce that you can easily make in a jar, frozen shelled edamame, and precut and prewashed stir-fry vegetables.
How to make stir-fry sauce
The stir-fry sauce comes together in a minute because you only need to shake soy sauce (or tamari or coconut aminos for a gluten-free version) with rice vinegar, sesame oil, honey (use brown sugar or maple syrup to keep it vegan), chili paste, and fresh ginger in a jar.
Pour some into sauteed vegetables and save any leftovers for another day.
Muliti-task to keep this recipe to 10 minutes. Shake up the sauce while the vegetables are cooking.
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!
Best noodles for stir-fry
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 with 8g protein per serving, these noodles are more filling than regular ones.
Rice noodles are perfect for anyone who needs to follow a gluten-free diet. You can also serve this over cooked quinoa or just eat it as is.Make this Easy Vegan Stir-Fry with Edamame in just 10 minutes! #healthyrecipes #backtoschool
- Some of the other “hacks” we discussed include using tahini to create a creamy dressing for salads like my Cashew Crunch Salad and the many different ways you can use a bag of coleslaw!
- Using prechopped or prewashed produce is one of my favorite ways to get a healthy dinner on the table in minutes.
What are some of your dinner time shortcuts? Let me know in the comments.
Get the simple recipe for this Vegan Weeknight Stir-Fry with Edamame below and check out my Spicy Peanut Cauliflower Stir-Fry recipe for another option!
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Vegan Weeknight Stir-Fry with Edamame
- 2 cups cooked soba or brown rice noodles (optional)
- ¼ cup low sodium soy sauce
- 2 tbsp sesame oil (divided)
- 2 tbsp honey*
- 2 tbsp rice vinegar
- 1 tsp garlic chili paste
- 1 tsp 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 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.