My Go-To Weeknight Stir-Fry
A simple, veggie-loaded stir fry with almond butter sauce that can be made in 20 minutes or less!
Ingredients
- 1 small broccoli crown*
- 1 red bell pepper*
- 1 teaspoon olive or avocado oil
- Brown Rice Vermicelli Noodles you'll only need 2 bundles from the package**
- 1/4 cup creamy almond butter
- 1 Tablespoon cornstarch
- 2/3 cup water
- 1 large or 2 small cloves garlic finely minced or shredded on a microplane***
- 1- inch piece of fresh ginger finely minced or shredded on a microplane***
- 2 Tablespoons soy sauce I use low-sodium or liquid aminos
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon chili flakes optional, for a little extra heat
- Toppings: a handful of cilantro roughly chopped; 1 avocado, thinly sliced; 2-4 Tablespoons of sesame or hemp seeds; 2 scallions, thinly sliced.
Instructions
- 1. Heat a large skillet over medium heat. While skillet heats, thinly slice the pepper and cut the broccoli into small pieces. Add veggies to the pan, and cook for 5-8 minutes, stirring occasionally, until starting to soften and brown.
- 2. While veggies cook, boil several cups of water in a tea kettle or a small pot. Put 2 bundles of the noodles (aka 2 servings) into a heat-proof bowl, and pour enough boiling water over to cover them. Or, if boiling water in a pot, just turn the heat off and add the noodles to the pot. Let noodles sit in hot water for 3 minutes (or as long as the package instructs), then drain.
- 3. Put all remaining ingredients into a jar with a lid and shake well to combine (or whisk in a small bowl). Turn the veggies down to low, and add noodles and sauce to the pan, tossing with tongs to fully combine everything in the sauce. If sauce seems too thick, add more water, a tablespoon at a time, until desired consistency is reached.
- 4. Divide the stir-fry into two bowls and top with any desired toppings. Eat immediately.
Notes
*Feel free to use whatever vegetables you have/love! Cauliflower, carrots, bok choy, cabbage, Brussels sprouts, butternut squash, sweet potatoes, etc- just cut everything into small chunks/strips
**I've found brown rice vermicelli noodles in nearly every major grocery store, but there are several other noodle options out there, too! Ideally, choose a noodle that only requires a 2-5 minute soak in hot water to cook, to keep this recipe quick + easy!
***The ginger and garlic add a lot of flavor to this stir-fry, but I don't always have both on hand. If needed, swap one or the other for a teaspoon of dried/ground ginger or garlic.
This recipe yields enough for two people; halve it if you're eating alone, or double, triple, etc, to feed a crowd!
**I've found brown rice vermicelli noodles in nearly every major grocery store, but there are several other noodle options out there, too! Ideally, choose a noodle that only requires a 2-5 minute soak in hot water to cook, to keep this recipe quick + easy!
***The ginger and garlic add a lot of flavor to this stir-fry, but I don't always have both on hand. If needed, swap one or the other for a teaspoon of dried/ground ginger or garlic.
This recipe yields enough for two people; halve it if you're eating alone, or double, triple, etc, to feed a crowd!