Savory almond butter sauce combines with rice noodles and crispy veggies in this 30 minute vegan stir fry with big flavor!
This vegan stir fry is filled with crunchy veggies like purple cabbage and shredded carrot. It gets a pop of quick plant-based protein from edamame and is tossed with almond butter sauce drenched rice noodles.
- Ready in under 30 minutes using 10 main ingredients
- Made with a 5 ingredient flavor packed almond butter sauce
- Filled with fiber, texture and color from cabbage and carrots
This dish is great for quick weeknight meals or a few days of meal prep. It makes four servings and is easy to double, especially if you are cooking in a wok.
Rice noodles: Cook according to package 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 half of a small head of cabbage and slice it into ½ 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.
Rice wine vinegar: This can be replaced with regular vinegar or apple cider vinegar if needed. You can also use rice wine vinegar in sesame tofu and veggie spring roll bowls.
Soy sauce: Make this recipe gluten free by using tamari in place of soy sauce. I usually go for a light or reduced sodium soy sauce to make this recipe lower in salt.
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 and is packed with garlic. It adds a little bit of heat. 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. I usually aim for somewhere between medium high to high heat because my pans aren't supposed to be used on the highest heat.
- Make the sauce by whisking together all sauce ingredients. Set aside.
- Make the rice noodles. Drain and set aside until ready to use.
- Stir fry the veggies. Heat a large skillet over medium-high to high heat (between the two) and add oil. Once hot, add the veggies. Cook for 2-3 minutes, stirring frequently.
- Combine it all together. It's easiest (and cleanest) if you add the sauce and veggies to the pot with the noodles instead of to the stir fry pan. Heat over medium-low heat until everything is warmed through.
Pro tip: 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.
Recipe FAQ and expert tips
- Extra veggies: This stir fry is a great way to use up leftover veggies. Broccoli, peppers and snap peas all go well. Add them to the skillet at same time as the other veggies.
- Extra protein: Try serving with General Tso's tofu, baked tofu or sesame tofu for extra plant-based protein.
- Spice: Chili garlic sauce makes the sauce lightly spicy. For a spicier stir fry, double chili garlic sauce (but be ready for lots of garlic flavor!) or add in 1-2 teaspoons sriracha to the sauce.
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.
Yes! Peanut butter works well in this recipe. You can also use cashew butter or even sunflower butter to make this stir fry nut-free.
More weeknight favorites
If you're looking for similar recipes, you'll love this tempeh teriayki stir fry or tofu stir fry.
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Almond Butter Stir Fry
- 8 ounces dry rice noodles
- 1 and ½ cups frozen mukimame (shelled edamame)
- ½ cup almond butter
- ¼ 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 ½ small head of cabbage, sliced into ½ inch ribbons
- 1 cup grated carrots about 2 large carrots, see note #2
- ¼ cup sliced green onions for garnishing
- ¼ 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 medium high to high heat (in between the two). 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. Olive oil will work in a pinch.
- 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.
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This was delicious and so fast. We added baked tofu to the noodles and veg. Kids loved it! Thank you!!