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Easy Weeknight Vegan Stir-Fry with Edamame

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!
Course Entree, Main Course
Cuisine American
Keyword vegan stir-fry
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 bowls
Calories 350kcal


  • 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.


*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. 


Calories: 350kcal