June 3, 2022
Stir-fries are one of my favorite ways to make a quick dinner that's also delicious, especially on busy weeknights. This easy recipe is made with Udon noodles, carrots, sugar snap peas, mushrooms, and a slightly sweet and spicy peanut sauce. But one of the great things about stir-fries is that they're flexible. Use different noodles, vegetables, or sauce, and it will still taste great! You can even try this recipe with some crispy tofu for extra protein. (See my tofu stir-fry recipe for cooking instructions).
If you want to try other vegetables in your stir-fry, choose ones that will hold up well and don't release a lot of moisture during cooking. Some other vegetables that are great for stir-fries include red bell peppers, broccoli florets, cabbage, green beans, water chestnuts, and baby corn. For more sauce options, you can try vegan teriyaki sauce, hoisin sauce, or my vegan sweet chili stir-fry sauce.
While I'm using Udon noodles, there are lots of great vegan options for noodles that work well in stir-fries. You might want to try rice noodles, soba noodles, or glass noodles. Be careful when buying lo mein noodles though, as most varieties contain eggs.
What oil should I use in my stir-fry? Any light oil with a high smoke point will work. I like peanut oil, but canola oil, vegetable (soybean) oil, and grapeseed oil are all popular choices for stir-fries. Sesame oil and extra-virgin olive oil are not recommended, since they have low smoke points.
What kind of pan should I use to cook my stir-fry? I highly recommend using a good-quality carbon steel wok. Avoid regular stainless steel or non-stick pans because they typically cannot handle the heat required to stir fry your food. Best-case scenario, you'll have a hard time cleaning your pan; worst-case scenario, you'll have a burnt-on mess. My wok (which I love) is a 14-inch non-stick carbon steel wok from Dexam, similar to this wok.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Combine the sauce ingredients and mix well. You can also put the ingredients in a container with a leak-proof lid (such as a mason jar) and shake it up. Set aside.
Prepare your noodles according to the package instructions. Then run them under cold water to stop them from cooking and set them aside.
Add peanut oil to a large wok and heat it over medium-high heat. Then add your carrots and snap peas and cook 2-3 minutes. Add your mushrooms and cook 2-3 minutes more, or until vegetables are slightly tender, but still retaining their color and some crispness.
Reduce heat to medium, then add in noodles and sauce. Stir until the peanut butter has fully dissolved into the rest of the sauce, and the sauce and noodles are warm. Garnish with green onion and sesame seeds (optional), and serve immediately.
For best results, use a carbon steel wok. Avoid using stainless steel pans, as they cannot handle high heat and will burn.
This recipe makes enough sauce for a light coating of the stir-fry. You may wish to double the sauce recipe if you like extra sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat on the stove, adding a dash of water if needed.
Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
Join the community and get my newest and best yummy vegan recipes sent right to your email!