Almond Butter Stir Fry
Rice noodles and crunchy veggies combine with a savory almond butter sauce in this quick vegan dinner.
Servings: 4 servings
Calories: 532kcal
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!
Video
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!
Nutrition
Calories: 532kcal | Carbohydrates: 66g | Protein: 16g | Fat: 24g | Saturated Fat: 2g | Sodium: 872mg | Potassium: 770mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5972IU | Vitamin C: 32mg | Calcium: 197mg | Iron: 4mg
