Savory almond butter sauce combines with rice noodles and crispy veggies in this 30 minute weeknight stir fry with big flavor.
You are going to love how quick, easy and flavorful this recipe is! I’m talking under 30 minutes and less than 10 ingredients (plus optional garnishes).
This stir fry is filled with crunchy veggies like purple cabbage and shredded carrot. It gets a pop of quick protein from edamame and is tossed with almond butter sauce drenched rice noodles.
The almond butter sauce is so good. I’ve been really into using chili garlic sauce in recipes lately, this dish included. It takes a simple combination of almond butter, soy sauce and vinegar and adds a punch of flavor.
This dish is great for quick weeknight meals or a few days of lunch. It makes four servings and is easy to double, especially if you are cooking in a wok.
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Rice noodles: Cook according to recipe instructions. Other stir fry noodles like udon or lo mein also work. Even spaghetti will work in a pinch.
Purple cabbage and carrots: I use about one third of a small head of cabbage and slice it into 1/2 inch ribbons. I shred two whole carrots using a grater but bagged matchstick carrots also work. Leftover cabbage and carrots can be used in tahini coleslaw or fried rice.
Edamame: We are actually using “mukimame” which is shelled edamame, AKA soy beans. Find a bag in the freezer aisle.
Soy sauce: Make this recipe gluten free by using tamari in place of soy sauce.
Maple syrup: Increase for a sweeter sauce. Agave and honey also work.
Chili garlic sauce: This is similar to Sriracha but is even more flavorful. You can find it in the international aisle or at your local Asian grocery store.
Stir fry method
I like to use my cast iron skillet for stir-fries but you can use any large skillet or wok. Woks are the best choice but are not required for a good stir-fry!
Stir fries cook over high heat which allows the veggies to cook quickly while retaining their texture. You can tell the veggies are ready when they are tender but still have a bit of crunch to them. They should also be vivid in color.
- Storage: Keep refrigerated for 3-4 days in a closed container. Reheat in the microwave or on the stovetop over medium-low. Add a splash of water or vegetable broth to thin the almond sauce before reheating, as it will thicken in the fridge.
- Have extra veggies? Broccoli, peppers and snap peas all go well. Add them to the skillet at same time as the other veggies.
- Other nut butters: Swap out almond butter for peanut butter, sunflower butter, or cashew butter if desired.
- Try serving with General Tso’s tofu or baked tofu for extra protein.
Almond Butter Stir Fry
- 7 ounces dry rice noodles
- 1 and 1/2 cups frozen mukimame (shelled edamame)
- 1/2 cup almond butter
- 1/4 cup soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon chili garlic sauce
- 1 tablespoon peanut oil see note #1
- 2 cups purple cabbage about 1/3 small head of cabbage, sliced into 1/2 inch ribbons
- 1 cup grated carrots about 2 large carrots, see note #2
- 1/4 cup sliced green onions for garnishing
- 1/4 cup chopped cilantro for garnishing
- Cook rice noodles according to package instructions. Drain and set aside. Cook the edamame according to package instructions.
- Use a small whisk to stir together sauce ingredients in a small bowl: almond butter, soy sauce, rice wine vinegar, maple syrup, chili garlic sauce. Set aside.
- Heat a large skillet or wok over high heat. Add 1 tablespoon peanut oil. Once hot, add the cabbage and shredded carrots. Stir fry for 2-3 minutes, stirring frequently for even cooking. The veggies are ready when their color is bright and they are tender but still crisp.
- Pour the almond sauce into the cooked noodles, stirring to combine. Add in the cooked veggies. Serve garnished with fresh chopped cilantro and green onions. Enjoy!
- Peanut oil: This is my go-to for high heat cooking. You can also use canola or vegetable oil.
- Carrots: I use whole carrots and shred them with a grater. You can also use bagged matchstick carrots or carrot coins.
- Storage: Keep refrigerated for 3-4 days in a closed container. Reheat in the microwave or on the stove top over medium-low. Add a splash of water or vegetable broth to thin the almond sauce before reheating, as it will thicken in the fridge.