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Tofu and Shirataki Noodle Stir-Fry >> Dianne's Vegan Kitchen

Vegan Stir-Fry with Spicy Peanut Sauce

What’s in the Fridge Vegan Stir-Fry is the perfect dish for those nights when you don't have a dinner plan! This meal comes together faster than you can order take-out!
Yields 3 -4 servings
Author Dianne Wenz


For the Sauce:

  • 1/3 cup natural smooth peanut butter
  • 3 garlic cloves minced
  • 3 tablespoons lime juice
  • 3 tablespoons Bragg's Liquid Aminos or Tamari
  • 3 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 teaspoons grated ginger
  • 2 teaspoons agave nectar
  • 1 teaspoon toasted sesame oil
  • Pinch red pepper flakes optional

For the Stir-Fry:

  • Cooked soba udon, or rice noodles – 6 to 8 ounces
  • 1 teaspoon olive oil
  • Half of a red onion thinly sliced
  • 1 cup mushrooms thinly sliced
  • 1 red pepper thinly sliced
  • 1 large carrot julienned or shredded
  • ½ cup edamame fresh or frozen and thawed
  • 2 large handfuls of baby spinach or baby kale
  • Pinch of sea salt
  • 2 scallions thinly sliced
  • 1 tablespoon sesame seeds


  1. Mix all of the sauce ingredients together and set aside.
  2. Heat the oil in a large pan over medium high heat. Cook the onion for about 5 minutes, until it begins to turn translucent.
  3. Add the mushrooms, red pepper, carrot, and edamame to the pan. Cook for another 10 minutes, until the veggies are tender.
  4. Add the spinach, sauce, noodles and salt to the pan. Stir to combine everything, and cook for another 5 minutes or so, until everything is heated throughout.
  5. Serve hot topped with the sliced scallions and sesame seeds. Enjoy!