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Home » Recipes » Recipes

Easy Vegan Weeknight Stir-Fry with Edamame

Published: Aug 17, 2017 · Modified: Jan 12, 2020 by Marisa Moore·

385 shares
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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.

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Easy Weeknight Vegan Stir-Fry with Edamame

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.

Easy Vegan Stir-Fry

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.

Homemade Stir-Fry Sauce

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 Click to Tweet

Dinnertime shortcuts

  • 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!

Need more ideas?
Follow Me on Pinterest!

Easy Weeknight Vegan Stir-Fry with Edamame

Vegan Weeknight Stir-Fry with Edamame

Marisa Moore, RDN
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!
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 10 minutes mins
Total Time 10 minutes mins
Course Entree, Main Course
Cuisine American
Servings 4 bowls
Calories 350 kcal

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
Tried this recipe?Let us know how it was!

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385 shares

Filed Under: Blog, Entrees, Recipes, Sauces, Dressings, Etc.

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    5 from 1 vote

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  1. Loren

    January 19, 2023 at 8:37 pm

    5 stars
    This is such a delicious meal! I’m so glad I found it. I’m not vegan, but I’m trying to eat healthier and needed a recipe with edamame. Thank you for sharing. 🙂

    Reply

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Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

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