Vegan Asian Stir Fry Recipe

Recipes

Vegan asian stir fry recipe made in a cast iron skillet with noodles, colorful broccoli mushrooms, and red bell peppers mixed with a savory sauce garnished with green onions.

Are you looking for a fast, flavorful, and nutrient-packed dinner idea? This Vegan Asian stir-fry recipe is the perfect choice! Packed with crisp, colorful vegetables, tender noodles, and a savory sauce, this quick and easy dish delivers restaurant-quality flavor at a fraction of the cost.

Plus, it’s customizable to fit your dietary preferences, making it a go-to recipe for busy weeknights or casual gatherings.

Ingredients For The Vegan Asian Stir Fry Recipe

  • Rice Noodles, Zoodles (Zucchini Noodles), or Soba Noodles: Choose your favorite! Rice noodles are gluten-free and tender, zoodles add a low-carb option, and soba noodles bring a nutty flavor and are rich in protein.
  • Broccoli Florets
  • Red Bell Pepper:
  • Red Onions (Optional)
  • Green Onions
  • Garlic.
  • Edamame (or your favorite protein):
  • White Button Mushrooms
  • Low-Sodium Soy Sauce
  • Fresh Ginger
  • Cornstarch
  • Sesame Oil
  • Maple Syrup
  • Organic Light Brown Sugar

Why You’ll Love This Vegan Asian Stir Fry Recipe

  1. Quick and Easy: Ready in just 20 minutes, making it perfect for busy schedules.
  2. Healthy and Nutritious: A colorful medley of vegetables and noodles provides a balanced meal.
  3. Customizable: Swap out vegetables, protein, or noodles to match your taste or dietary needs.

Instructions

1. Prepare the Sauce:
In a small bowl, whisk together soy sauce, fresh ginger, cornstarch, sesame oil, maple syrup, and light brown sugar until smooth. Set aside.

2. Cook the Noodles:

  • Rice Noodles: Prepare according to package instructions. Drain and set aside.
  • Zoodles: Spiralize fresh zucchini or use pre-spiralized zoodles. No cooking needed—just toss them into the stir-fry at the end to warm through.
  • Soba Noodles: Cook according to package instructions, rinse under cold water, and drain.

3. Sauté the Vegetables:
Heat a wok or large skillet over medium-high heat. Add a splash of sesame oil, then sauté garlic and ginger until fragrant. Add broccoli, red bell pepper, red onions (if using), and mushrooms. Cook for 3–5 minutes, stirring frequently, until vegetables are tender-crisp.

4. Add Protein:
Toss in edamame (or your chosen protein) and cook for another 2 minutes.

5. Combine Ingredients:
Reduce heat to medium. Add your cooked noodles or zoodles to the pan, followed by the prepared sauce. Toss everything together until evenly coated and heated through.

6. Garnish and Serve:
Sprinkle with chopped green onions and serve hot.

Health Benefits of Key Ingredients

  • Edamame: A fantastic plant-based protein source, edamame is packed with fiber, folate, and vitamin K. It supports heart health and hormone balance, aids in digestion, and keeps you feeling full and satisfied.

  • White Button Mushrooms: These mushrooms are low in calories but high in selenium, which boosts the immune system, and ergothioneine, a powerful antioxidant that helps reduce inflammation and oxidative stress.

  • Broccoli: Packed with fiber, it aids digestion and supports heart health.

  • Ginger: Promotes digestion and helps reduce inflammation, making this dish not just tasty but also soothing for the stomach.

  • Red Bell Pepper: A vibrant source of antioxidants, it adds both crunch and nutrition.

Tips for Customization

  • Vegetables: Swap in zucchini, snap peas, carrots, or bok choy for a fresh twist.
  • Protein: Try tofu or your choice of lean protein.
  • Heat Level: Add chili flakes or sriracha for a spicy kick.

This Asian stir-fry recipe is your ticket to a healthy, flavorful, and satisfying vegan meal. Whether you’re cooking for family, friends, or just yourself, it’s a dish you’ll keep coming back to.

Vegan asian stir fry recipe made in a cast iron skillet with noodles, colorful broccoli mushrooms, and red bell peppers mixed with a savory sauce garnished with green onions.

Vegan Asian Stir Fry

Julie Pace, RDN
Try this delicious Asian stir fry recipe for a quick and easy vegan lunch or dinner. It's packed with colorful, fresh, nutrient rich vegetables and protein-rich edamame making it a nourishing and satisfying meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Asian
Servings 4

Ingredients
  

Sauce

  • 1 cup water
  • 1/4 cup light brown sugar organic
  • 1/2 cup soy sauce, low sodium
  • 1 tsp maple syrup
  • 1 tsp sesame oil
  • 1 tbsp fresh garlic, minced
  • 1/2 tsp fresh ginger, minced, optional

To thicken sauce:

  • 2 tbsp cornstarch
  • 1/4 cup cold water

Stir Fry

  • 6 ounces rice noodles, uncooked
  • 1 tbsp sesame oil
  • 4 stalks green onions, chopped
  • 2 cups broccoli florets
  • 1 cup red bell peppers, sliced
  • 3 cloves fresh garlic, minced
  • 8 ounces white button mushrooms, sliced
  • 1/2 cup red onion, diced
  • 12 ounce edamame, shelled frozen, organic

Instructions
 

Stir Fry

  • In a wok or skillet, heat sesame oil. Add in broccoli, red bell pepper, green onions, garlic, mushrooms, and red onion. Stir fry for about 5 minutes or until tender.
  • While vegetables are cooking, cook the noodles and edamame according to package directions. Then set aside.

Sauce

  • In a medium saucepan whisk together water, sesame oil, brown sugar, soy sauce, maple syrup, ginger and garlic.
  • In a small bowl, whisk together cornstarch and cold water then set aside.
  • Bring ingredients in saucepan to a boil then simmer.
  • Add in the cornstarch/water mixture, whisk slowly and continuously to combine. Let simmer until sauce starts to thicken.
  • Remove from heat when desired thickness is reached. Set aside.
  • Combine the cooked noodles and edamame to skillet with vegetables. Pour over sauce and toss well until evenly coated.
  • Plate and enjoy!
Keyword Healthy Recipes, noodles, Quick and Easy, vegan