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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’!

close up image of vegetable stir fry with peanut sauce in a wok

As we’ve all been staying home and quarantining ourselves, food is one thing that helps bring us together, even from afar. Over these past few months, we’ve been doing a bunch of Instagram live cooking demos and recipe development. We’ve also making been meals with our loved ones over Facetime, which has been a bunch of fun.

We hope this recipe can bring you and your loved ones closer together even as we social distance. This easy vegetable stir fry w/ peanut sauce is sure to be a hit with anyone you share it with.

overhead image of stir fry noodle bowl with chopsticks

If you’d like to make this recipe gluten-free all you need to do is swap the noodles for a gluten-free variety and use tamari instead of soy sauce. If you are looking to make this peanut-free, you can use any nut-butter of your choice as a replacement.

The great thing about this recipe, and stir-fry’s in general, is that you can use whatever produce you have in the house. Since we’ve all be doing our best to limit trips to the grocery store, feel free to swap out produce items with things you have on hand.

overhead image of wok filled with easy vegetable stir fry with peanut sauce

If you are looking for similar recipes, here are a few of our favorites:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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overhead image of wok filled with easy vegetable stir fry with peanut sauce

Easy Vegetable Stir Fry with Peanut Sauce

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour
  • Yield: 5 servings
  • Diet: Vegan


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’!


Peanut Sauce:

  • 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

Stir Fry:

  • 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

Garnish with

  • Cilantro, finely chopped
  • Green onions, sliced
  • Toasted sesame seeds or crushed peanuts
  • 1 large lime, sliced


  1. 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.
  2. 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.
  3. 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.
  4. Next add in the cabbage, mushrooms, carrots, bell pepper and broccoli. Cook for an additional 4 minutes.
  5. 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.
  6. 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.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Entree, Dinner
  • Method: Stovetop

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

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  1. Hi, your recipe looks delicious!!! One question, for the sauce, you have fresh lime listed twice. Should one of them be lemon or just disregard one of them? Looking forward to making it!!!