Learn how to make this easy vegetable stir fry with a creamy peanut sauce in an hour or less. This recipe is pantry-friendly, full of flavor, and makes the perfect meal any night of the week. Let’s get cookin’!
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger (1 tbsp fresh)
- 1/4 teaspoon garlic powder (2 cloves)
- 1/2 cup smooth unsweetened peanut butter
- 3 tablespoons low sodium soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1/4 cup-1/3 cup water as needed
- Optional: Sriracha, to taste
- 6 oz. dried noodles of choice (see notes)
- 1 tablespoon cooking oil of choice
- 3 cloves garlic, finely minced
- 2 tablespoons green onions sliced
- 1 tablespoon freshly grated ginger
- 1/3 cup shredded red cabbage
- 4 oz. crimini mushrooms, sliced
- 1 medium carrot, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 cup broccoli
- 2 large handfuls fresh baby spinach
- Cilantro, finely chopped
- Green onions, sliced
- Toasted sesame seeds or crushed peanuts
- 1 large lime, sliced
- Prepare the peanut sauce: In a small pot over medium-low, add in the sesame oil, garlic and ginger. Cook until the fragrant, about 2 minutes. Add in the remaining ingredients for the peanut sauce and whisk together until uniform. Allow the mixture to come to a low simmer and then remove from heat and set aside.
- Prepare the noodles according to the package directions. Once the noodles are cooked, drain them, rinse under cold water, add them back into the cooking pot and toss them with about 1 teaspoon of sesame oil to prevent sticking.
- In the meantime, set a a large wok over medium heat. Add in the cooking oil along with the garlic, green onions and ginger. Sauté, stirring often, for 3 minutes or until fragrant.
- Next add in the cabbage, mushrooms, carrots, bell pepper and broccoli. Cook for an additional 4 minutes.
- Once the vegetables have cooked, add in the spinach, peanut sauce and cooked noodles. Mix until everything is well combined and cook for 1-2 minutes more, or until everything is warmed through.
- Serve with a garnish of cilantro, green and toasted sesame seeds, plus an extra wedge of lime on the side. Enjoy!
- You can use any fresh or dried noodles that you would like. We used dried Chukka Soba Japanese Noodles which are wheat based. You can also just use regular spaghetti noodles.
- To make this gluten-free, use rice noodles or a gluten-free spaghetti noodle of your choice. There is a chance that gluten-free noodles can get a bit a mushy, so keep that in mind, and be sure not to over cook them.
- Category: Entree, Dinner
- Method: Stovetop