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Warm stir-fry salad with rice noodles in a shallow white plate.
5 from 1 vote

Stir-Fry Salad 

This stir-fry salad recipe is packed with vegetables and has the most delicious homemade stir-fry sauce. Great for a quick plant-based dinner.
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Prep Time: 10 minutes
Cook Time: 20 minutes
30 minutes
Servings: 4
Author: Eloïse

Ingredients
 

  • 8 oz (225 g) rice noodles or gluten-free buckwheat noodles
  • 1 cup (150 g) frozen edamame beans optional
  • 2 tablespoons sesame seeds
  • ¼ teaspoon red pepper flakes optional

Stir fry vegetables (or use a pre-cut vegetable mix)

  • 1 red onion
  • 5 oz (140 g) chopped broccolini or broccoli florets
  • 2 large carrots
  • 1 red bell pepper
  • 8 oz (225 g) brown mushrooms or shiitake mushrooms
  • 1 tablespoon vegetable oil of choice

For the sauce

  • ¼ cup (60 ml) tamari or dark gluten-free soy sauce
  • ⅓ cup (80 ml) water or vegetable broth
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup or brown sugar
  • 1 tablespoon rice vinegar optional but makes it taste so much better
  • 1 tablespoon grated ginger more to taste
  • 1 grated garlic clove more to taste
  • 1 tablespoon corn starch

Instructions
 

  • Chopped broccolini, carrots, bell pepper, and red onion on a ceramic plate.
    Prep the veggies: Cut the onion into quarters, then into slices (not too thin). Peel the carrots and cut them lengthwise in half. Core the red pepper. Cut all the vegetables into slices or bite-sized pieces.
  • Broccolini, carrots, and bell pepper in a wok pan.
    Sauté the firm vegetables: Heat a large frying pan or wok with cooking oil. Sauté the red onion over medium-high heat for 2 minutes. Add in the broccolini, carrots, bell pepper, and frozen edamame beans (if using). Sauté over medium heat for 10 minutes with a lid. Stir regularly.
  • Broccolini, carrots, bell peppers, and mushrooms in a wok pan.
    Sauté the soft vegetables: Add the mushrooms to the wok/pan and sauté for 5 minutes with a lid, and another 5 minutes without a lid. Stir regularly.
  • Garlic and ginger stir-fry sauce in a small white ceramic bowl.
    Make the sauce: In a small bowl, dissolve the cornstarch in the water. Add in the tamari, sesame oil, rice vinegar, maple syrup, grated ginger, and grated garlic.
  • Noodles: Cook the rice noodles according to package directions.
  • Sautéed vegetables tossed in a stir-fry sauce in a wok pan.
    Add in the sauce: Give the sauce a quick stir and pour it into the wok/pan. Stir continuously until it starts to thicken.
  • Rice noddles and stir-fried vegetables in a wok pan.
    Serve: Serve the stir-fried vegetables over the cooked and drained rice noodles. Top with sesame seeds.

Notes

  1. For speedy dinners, use frozen stir-fry vegetable mixes as an alternative. I recommend looking out for Chinese, Japanese, or Thaï vegetable mixes, which all work really well in this veggie stir fry.
  2. Use a ready-made teriyaki sauce if you don't have all the ingredients for the stir-fry sauce.

Nutrition

Calories: 427kcal | Carbohydrates: 72g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 0.02g | Fiber: 6g | Sugar: 10g
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