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Vegetable Stir Fry with Rice Noodles and Sunflower Seed Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews


  • 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


  1. Heat the coconut oil in a big pan over medium-high heat,
  2. Add the onion and cook it for about 3 minutes, then add the garlic and cook for 1 more minute.
  3. 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.
  4. While the vegetables are cooking, cook the rice noodles according to package instructions.
  5. Adjust the cooking time depending on how soft or crunchy you want the vegetables to be.
  6. To make the sauce, mix all the ingredients together in a bowl or a small mason jar.
  7. Pour the sauce over the vegetables, add the noodles, and stir to cover everything with the sauce.
  8. Plate and enjoy!


Keeps in the fridge for 2-3 days.