Lately, our weekends have been filled with “Marie Kondo-ing” – aka taking stock of all the junk we own and figuring out what really “sparks joy” (aka what we want to keep). You can read more about that journey here.
That being the weekend itinerary, N and I haven’t spent too much of our time cooking… or grocery shopping. Which means, it’s time for a round of quick and easy meals with ingredients you probably have on hand.
One of N’s favorite dishes is my Veggie Stir Fry with Peanut Noodles – something we’ve been making since back in our college days. The best part about this recipe is it takes less than 15 minutes to make, you can really use any vegetables you have on hand (+peanut butter – a staple) and whip up a delicious home cooked dinner in no time.
I love this recipe because it’s super easy to get in a large dose of vegetables without sacrificing any flavor. It’s vegan and dairy free as well making it a great choice for a plant based diet.
For those who don’t mind stocking up on some veggies – I’ve made this version of my Veggie Stir Fry with shishito peppers, baby bok choy, and shitake mushrooms in addition to the other staple vegetables.
Other tasty vegetables you can use instead are broccoli, broccolini, spinach, kale, anaheim peppers, and so much more. This is a fantastic dish to get creative with and vary up the veggies.
This recipe is naturally vegan and diary free but for those with gluten allergies – a few easy swaps will make this recipe gluten free as well. First, swap the udon noodles for brown rice or rice noodles. Next, swap the soy sauce and teriyaki sauce for gluten free versions like tamari. And done!
I make this dish in a large wok and always make extra for lunch during the week – it’s a great meal prep night dish as well!
And without further ado – here’s my recipe! Let me know if you try it or make any tweaks that you really love! I’m always looking for ways to refresh a classic!Print
Veggie Stir Fry with Peanut Noodles
Naturally vegan and dairy free noodles that load up on the veggies without sacrificing any flavor or peanut-y goodness.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 4 1x
- Category: Entrée
- Cuisine: Asian
- 2 tbsp oil
- 1 medium yellow onion, diced
- 4 cloves garlic, crushed
- 7 shishito peppers
- 1 cup shitake mushrooms, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 carrots, sliced
- 1 medium zucchini, sliced
- 1 head baby bok choy (leaves sliced in half, stems chopped)
- 12 oz. dry Japanese Udon Noodles
- 1/4 cup peanut butter (smooth or creamy is up to you)
- 5 tbsp soy sauce
- 5 tbsp teriyaki sauce
- 1 tbsp sriracha
- 1/4 cup water
- Bring a pot of water to a boil. Add udon noodles and cook per package instructions (typically ~5 minutes).
- While the water boils and noodles cook, heat a large wok over medium high heat.
- Add oil, onions, garlic, and shishito peppers.
- Cook until onions are softened and peppers start to brown just slightly, roughly 2 minutes.
- Add mushrooms, cook for another minute or so.
- Add the remaining vegetables and cook for another 2 minutes, stirring occasionally.
- While the veggies cook, prep the peanut sauce that will coat the noodles and veggies. Mix the peanut sauce, sriracha, soy sauce, and teriyaki sauce in a bowl.
- Microwave for 15 seconds until the peanut butter is soft and melted. Stir sauce until smooth.
- Drain noodles and run under cold water. Add to the wok of veggies.
- Top with peanut sauce and toss until everything is evenly coated.
- Serve hot!
For a Gluten Free version – swap the udon noodles with rice or rice noodles and use tamari or gluten free versions of teriyaki and soy sauce.
Keywords: Stir Fry Noodle, Vegan, Vegetarian, Gluten Free Option, Asian Recipes, Weeknight Meal