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healthy vegan stir fry

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 people


  • 1 tsp oil of choice
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 2 tbsp fresh ginger (grated, or chopped finely)
  • 2 carrots (finely chopped)
  • 1 red pepper
  • 1 bunch broccolini
  • 250g brown rice noodles (rice stick noodles)

vegan stir fry sauce

  • 1 tsp sesame oil
  • 1/4 cup tamari
  • juice of 1 lime
  • 1 tbsp maple syrup
  • 1/4 cup water
  • 1/4 tsp sriracha (add more if desired)
  • salt and pepper to taste


  • Heat oil of choice in a pan over medium heat.
  • Add chopped onion and garlic. Let this sauté for a few minutes. Next, add the thinly sliced carrots, peppers, broccolini and the grated ginger. Leave for ~ ten minutes, or until veggies get soft.
  • Bring a pot of water to boil for the noodles. You can use rice, noodles or quinoa to pair with your vegetables- your choice. I used long thick rice noodles, found in the International aisle at my local grocery store. Follow the cooking instructions on the package. I just let my noodles sit in boiling water for 5 minutes, then I drained the water.
  • In the meantime, while the vegetables are sautéing and the water is boiling, make the sauce. Combine all the sauce ingredients listed above in a bowl and whisk together.
  • Once the noodles are cooked, add them to the vegetable pan and thoroughly combine with the vegetables. Add the sauce and let the flavours of the sauce and the vegetables integrate for a few minutes. Dish out and enjoy it! Top with roasted cashews (optional)