Meatless Monday’s: Quick Vegetable Stir Fry
There’s something magical about a dish that comes together in the same time it takes to scroll through your phone wondering what to eat. Enter the Quick Vegetable Stir Fry—a meal that proves fast food doesn’t have to come from a drive-thru. This recipe is fresh, vibrant, and loaded with textures that keep every bite interesting: tender rice noodles, crunchy spiralized veggies, and bursts of sweet green peas. And the sauce? A creamy, tangy, umami-packed dream made from tahini, miso, sesame, and lime that clings to every strand.
This stir fry is proof that simple can still be exciting. With just a handful of ingredients, you get a wholesome dinner that looks restaurant-worthy, feels nourishing, and tastes like you fussed for hours (spoiler: you didn’t). It’s the perfect weeknight solution when you’re juggling everything life throws at you but still want a meal that feels special.
Serve it steaming hot, sprinkle with fresh coriander, and enjoy that moment of bliss when the sauce, noodles, and veggies come together in a perfectly balanced bite.
Quick Vegetable Stir Fry
Sauce Ingredient List
1 tbsp. tahini
1 tbsp. toasted sesame oil
1 tsp. white miso paste
1 lime, juiced
Stir Fry Ingredient List
6 ⅓ oz. (180g) rice noodles
1 tsp. toasted sesame oil
1 large carrot, spiralized (or grated)
1 zucchini, spiralized (or grated)
½ cup frozen green peas
1 tbsp. sesame seeds
Fresh coriander, to serve
Directions
Mix all the sauce ingredients together in a small bowl and set aside.
Cook rice noodles according to package instructions. Drain and set aside.
Spiralize (or grate) the carrot and zucchini.
Heat 1 tsp. sesame oil in a large skillet over medium heat. Add carrot and zucchini noodles, cooking for 3–4 minutes.
Stir in peas, sesame seeds, and cooked noodles. Mix well and cook another 3–4 minutes.
Pour in the prepared sauce, cooking for 2–3 minutes until everything is heated through and coated.
Serve immediately, topped with fresh coriander.
Makes 4 servings.
Nutrition Facts
Calories per serving: 273
Fats per serving: 8 grams
Protein per serving: 6 grams
Carbohydrates per serving: 45 grams
This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.
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