This Vegetable Stir Fry is vegan and gluten-free, made with rice noodles. It's an easy weeknight meal when you're craving something light and easy.
Total Time30 minutes
Yield2-4 1x
DietVegan
Ingredients
Scale
1 tsp coconut oil (or other cooking oil)
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 small head of broccoli, chopped into small florets
handful green beans, ends removed and chopped
3 medium orange carrots, julienned
3 medium yellow carrots, julienned
Handful baby corns, halved
1 packet rice noodles
Sunflower Seed Sauce:
2-3 tbsp tamari (add less if you want it to be less salty)
1 tbsp sesame oil
2 tbsp maple syrup
2 tbsp sunflower seed butter (roasted or raw, I like roasted)
1/4-1/2 tsp ground ginger
Freshly cracked black pepper to taste
Instructions
Heat the coconut oil in a big pan over medium-high heat,
Add the onion and cook it for about 3 minutes, then add the garlic and cook for 1 more minute.
Add all the vegetables, stir together, add a splash of water, cover with a lid, and cook for about 15 minutes, stirring occasionally. Add more water if necessary.
While the vegetables are cooking, cook the rice noodles according to package instructions.
Adjust the cooking time depending on how soft or crunchy you want the vegetables to be.
To make the sauce, mix all the ingredients together in a bowl or a small mason jar.
Pour the sauce over the vegetables, add the noodles, and stir to cover everything with the sauce.
Plate and enjoy!
Notes
Keeps in the fridge for 2-3 days.
Prep Time:10 mins
Cook Time:20 mins
Category:Main
Method:Stovetop
Cuisine:Asian
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