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Easy Vegan Stir-Fry with Noodles or Rice

Easy Vegan Stir-Fry with Noodles or Rice

Easy vegan stir-fry with noodles or rice: quick, versatile, perfect for using up fridge leftovers. With a simple homemade stir-fry sauce.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Quick & easy meals
Cuisine Fusion cuisine
Servings 2 servings
Calories 585 kcal

Recommended Equipment

frying pan*
cutting board*
kitchen scales*
knife*
medium saucepan*
colander*
spatula*
measuring spoons/ cups*
US Customary - Metric

Ingredients
 
 

  • 250 g noodles or 600 g cooked and cooled rice
  • 3 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • juice and peel of 1 lime
  • 1 tablespoon chopped ginger
  • 1 tablespoon dried cranberries
  • 2 cups veggies and protein sources, e.g. carrots, broccoli, smoked tofu, peas
  • black pepper, fried shallots, fresh herbs, lime wedges for garnishing

Instructions
 

  • First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything. 
  • Combine soy sauce, maple syrup, lime juice and peel in a big bowl.
  • Add drained noodles (or cooked and cooled rice) and stir well.
  • Heat some coconut oil in a wok or a wok skillet and add ginger, then add the other veggies, protein sources and dried cranberries.
  • Now stir-fry them for a few minutes and add the noodles or the rice. Keep stir-frying until lightly browned.
  • Serve on plates and garnish.

Video

Nutrition

Calories: 585kcalCarbohydrates: 121gProtein: 20gFat: 2gFiber: 8gSugar: 21g
Keyword quick weeknight meal
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