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Easy Vegan Stir Fry Sauce (with Noodles) + VIDEO
This quick and easy Asian-inspired sauce pairs perfectly with noodles, veggies, and your preferred vegan protein like tofu. It's amazingly flavorful and just so happens to be entirely plant-based!
Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 6 servings
Calories: 365 kcal
Course:
Main Course , Dinner
Cuisine:
Asian , American
Ingredients
For the Vegan Stir Fry Sauce –
- ¾ cup low-sodium soy sauce or coconut aminos
- ¼ cup water
- 3 tablespoons agave syrup or brown sugar
- 3-4 cloves garlic minced
- 2 tablespoons grated ginger
- 2 tablespoons cornstarch or arrowroot powder
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha or hot sauce
- 1 teaspoon vegetable base or bouillon
- 1 teaspoon rice vinegar or apple cider vinegar
For the Vegan Stir Fry Noodles –
- 5 cups chopped vegetables I used 1 cup each bell pepper, carrots, onions, snap peas, broccoli.
- 1 pound pasta noodles I used spaghetti.
Instructions
- For the Easy Stir Fry Sauce: Set out a clean pint jar. Add all the ingredients for the stir fry sauce to the jar.
- Screw the lid on tight and shake vigorously. Refrigerate for up to 5 days, or use immediately.
- For the Vegan Stir Fry Noodles: Set a large pot of water over high heat. Once boiling, cook the pasta according to the package instructions and drain.
- Meanwhile, set a large wok (cast iron skillet or sauté pan) over medium-high heat. Add the firmest vegetables first and stir fry for 2-3 minutes. (You may need to add 1 teaspoon oil, depending on what type of pan you use.) Then add the softer veggies and stir fry another 1-2 minutes.
- Stir in the sauce. Use the whole jar, or use only half if you do not plan to add pasta. Stir the vegetables into the sauce for 1-2 minutes until the sauce starts to thicken.
- Then stir in the drained noodles. Once well coated, turn off the heat and serve immediately.
Cup of Yum
Notes
- You can make this recipe gluten-free and grain-free by using coconut aminos, arrowroot powder, apple cider vinegar, and a gluten free pasta variation.
Nutrition Information
Serving
1.25cups
Calories
365kcal
(18%)
Carbohydrates
70g
(23%)
Protein
12g
(24%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1129mg
(47%)
Potassium
246mg
(7%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
5IU
(0%)
Vitamin C
2mg
(2%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 365
% Daily Value*
| Serving | 1.25cups | |
| Calories | 365kcal | 18% |
| Carbohydrates | 70g | 23% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1129mg | 47% |
| Potassium | 246mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.