Savory almond butter sauce combines with rice noodles and crispy veggies in this 30-minute almond butter stir fry. This is an easy weeknight meal with big flavor!
This vegan almond butter stir fry is filled with crunchy veggies like purple cabbage and shredded carrots. It gets a pop of quick plant-based protein from edamame and is tossed with an easy, savory 5-ingredient almond butter sauce.
Almond butter is a great addition to stir-fry sauces because it adds richness, nuttiness, and a lot of flavor.
If you're tired of peanut butter getting all of the glory in peanut noodles and peanut stir fry sauce, this almond butter stir fry is a great option!
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Stir fry ingredients
- 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.
- Red (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 vegan fried rice.
- Edamame: Check for bags labeled shelled soybeans or "mukimame" in the freezer aisle.
Almond butter stir fry sauce
- Almond butter: I typically use "natural" almond butter which is just almonds and salt, but any variety of almond butter works. Just add extra liquid as needed to thin the sauce.
- 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 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. Brown sugar 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.
Step-by-step instructions
Equipment note: 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.
Note that most non-stick skillets recommend cooking over medium heat for pan integrity, so this is why I recommend a cast iron skillet or wok for stir fries.
- Make the sauce by whisking together all sauce ingredients. Set aside.
- Cook 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 8-10 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.
Cassidy's 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 the 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.
- Other nut butters: This recipe does also work with peanut butter. For a nut-free option, try sunflower seed butter.
- Sauce consistency: If the sauce is too thick, add 1 tablespoon vegetable broth or water at a time to thin it to a smooth, pourable consistency.
Storage notes
- Keep leftover almond butter stir fry 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.
More weeknight favorites
If you're looking for similar recipes, you'll love this tempeh teriyaki stir fry or tofu noodle stir fry.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Almond Butter Stir Fry
Ingredients
- 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 red cabbage about ½ small head of cabbage, sliced into ½ inch ribbons
- 1 cup grated carrots about 2 large carrots, see note #2
- salt to taste
- ¼ cup sliced green onions for garnishing
- ¼ cup chopped cilantro for garnishing
Instructions
- 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. The sauce should be smooth and pourable. If it's too thick, add pasta water or vegetable broth 1 tablespoon at a time. 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, shredded carrots, and a sprinkle of salt. Stir fry for 6-10 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!
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Notes
- 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.
- Pans: A wok or cast iron skillet works best because they can handle high heat. Note that many non-stick pans are not recommended for high heat use!
Tara says
This was delicious and so fast. We added baked tofu to the noodles and veg. Kids loved it! Thank you!!