High Protein Vegan Stir Fry
A vibrant and protein-packed vegan stir fry featuring black bean noodles, edamame, and a variety of colorful vegetables, perfect for quick weeknight meals.
Ingredients
Vegetables and Aromatics
- ½ tbsp ginger paste Use fresh if available
- 4 cloves garlic (finely chopped) Adjust amount to taste
- ½ number red onion (thinly sliced)
- 100 g tenderstem broccoli Substitute with other greens if desired
- ½ cup butternut squash (chopped into thin slivers)
- 1 number red/orange pepper (roughly chopped)
- 1 bag beansprouts
- 1 cup chopped spinach or kale Use frozen for convenience
Noodles and Seasoning
- 100 g black bean noodles
- 1 cup edamame (frozen is fine)
- 1 number juice of one lemon
- to taste black pepper
- to taste chilli flakes Adjust according to spice preference
- 1 tbsp sunflower oil (or fry spray) For cooking
Instructions
Cooking the Vegetables
- Heat a wok on medium-high heat.
- Once hot, add the garlic and onion; cook for 2-3 minutes until fragrant.
- Stir in the ginger paste, black pepper, and chilli flakes; cook for an additional minute.
- Add the broccoli, butternut squash, and pepper; cook for another 2-3 minutes. If using frozen edamame, add it now.
- Meanwhile, bring a pot of water to boil and add the black bean noodles, cooking according to package instructions, about 4-6 minutes.
- After the initial 2-3 minutes of cooking the vegetables, stir in the spinach or kale and beansprouts; cook for another 2-3 minutes.
Final Assembly
- Once the noodles are cooked, drain them and add to the wok.
- Stir in the tamari and lemon juice; mix everything together for one more minute before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a pan over low heat. For freezing, portion and store for up to a month. Prep chopped vegetables ahead of time for quick meals. Experiment with spices and toppings like sesame seeds or sriracha for variation.