20-minute easy vegan stir fry recipe

Whip up this healthy and easy vegan stir fry for a delicious dinner that’s on the table in 20 minutes or less. Plant-based meals can be simple and tasty too.

Whether you’re a committed vegan or just trying to eat more plant-based meals, this easy stir fry recipe is here to make life simpler.

Everyone loves a stir fry, right? It’s one of those rare and wonderful comfort foods that’s quick and easy to make as well as tasty and satisfying.

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Our healthy vegan version is packed with vegetables and uses wholewheat noodles. They’re not only better for you, they also keep you feeling fuller for longer. And they taste great too.

Being a vegan recipe, it is of course a meat-free, dairy-free and all-round plant based meal. And it’s so delicious that non-vegans will love it just as much.

We’ve used peas, green beans and carrots in this recipe, but you can really use whatever vegetables you love most – or simply the ones in your fridge that need eating. We’ve tried countless combinations, from leftover roasted sweet potatoes and red peppers to tenderstem broccoli and asparagus. If you like it, it will probably work.

We love a 30 minute meal, but a 20 minute meal is even better, and this vegan stir fry recipe requires just 10 minutes prep and 10 minutes (or less) of cooking. It’s perfect for a weeknight when you’re pressed for time but you still want to eat something healthy and delicious.



How to make a vegan stir fry in 20 minutes or less

The secret of a good stir fry is to have everything ready before you start cooking, because once your first ingredients hit the wok you simply won’t have time to be chopping vegetables.

First, put a pan of water on a high heat so that it’s boiling when you’re ready to add the noodles.

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Next for the sauce. In a small bowl, combine half the sesame oil with the vinegar and soy sauce, along with the chopped garlic and ginger.

If you like heat, toss in half a chopped chilli. You can also add a teaspoon of peanut butter or tahini if you like. Whisk it well with a fork and leave it to meld a bit.

Peel, chop, julienne and grate your veg so they’re just the way you like them. Bite-sized pieces are generally best. You certainly don’t want anything big that will take a long time to cook.

If you’re using frozen vegetables, put them in a colander and pour over boiling water so they’re mostly defrosted before they hit the pan. (Stir frying calls for a hot wok and frozen veggies will cool it down.)

Place a wok over a high heat and add the remaining tablespoon of sesame oil. Once it starts to shimmer, add your veg and toss regularly for a couple of minutes so they cook without catching or burning.

Meanwhile, cook your noodles according to packet instructions (normally 3-5 minutes). Keep an eye on them as no one likes a soggy noodle!

When the noodles are done, add them to the wok along with the sauce. Toss everything well for a minute or two until everything is covered in a little of the delicious sauce.

Now serve! Pile into bowls, sprinkle over sesame seeds and spring onions and dig in. A completely delicious vegan noodle stir fry in no time at all.

 

20-minute easy vegan stir fry recipe

Serves 4

INGREDIENTS

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2 tbsp sesame oil, divided

1 tbsp light soy sauce

1 tbsp rice wine vinegar

2 cloves garlic, finely chopped or crushed

1 tsp ground ginger or 1 thumb-sized piece of fresh ginger, grated

Optional: Half a red chilli, seeds and veins removed

3 carrots, peeled and julienned (or grated)

200g fresh or frozen peas or petit pois

200g fresh or frozen green beans

250g wholewheat noodles (be sure they’re vegan!)

Optional: Sesame seeds and/or sliced spring onions, for sprinkling

METHOD

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1. Bring a large pan of water to the boil. If using frozen vegetables, place in a colander and pour over boiling water to defrost.

2. In a small bowl, combine 1 tbsp sesame oil with the soy, vinegar, garlic and ginger (and chilli if using). Whisk to combine and set aside.

Prep the remaining vegetables.

3. Place a wok over a high heat and add the remaining tbsp sesame oil. When the oil shimmers, add the vegetables and cook for a few minutes, tossing regularly.

4. Meanwhile, cook the noodles according to packet instructions. When the noodles are ready, drain and add to the wok along with the sauce. Toss everything well and heat through in the wok for 2-3 minutes.

Serve sprinkled with sesame seeds and chopped spring onions, if you like.



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