This recipe has become a staple in our house.
It all started over the summer when I was trying to make some adjustments to my diet in an effort to heal my gut and overall, feel better. I had also recently returned from Thailand, so Thai flavors were on my mind and a constant source of inspiration. Quick and easy recipes are always something I’m seeking and so this almond butter stir fry was born.
Today I’m sharing the recipe for one variation of our favorite easy almond butter stir fry, a simple vegan dish with chewy (and gluten-free if that’s your jam) rice noodles, and plenty of broccoli. I usually make this with carrots too but didn’t have any when I took photographs, which goes to show how versatile this stir fry is – use any vegetables you have or like. I’m a fan of broccoli, cauliflower, bell peppers, even sweet potatoes or squash noodles instead of the rice noodles.
We seriously eat this for breakfast, lunch, and dinner. Sometimes without noodles and topped with a fried egg, other times I will stir-fry sound ground turkey with a little extra sesame oil and coconut aminos and add that to the mix. Leftover shredded or rotisserie chicken works great too, as does crispy baked or sautéed tofu. See what I’m saying, the most versatile stir-fry!
The key to this recipe is 4 ingredient sauce: almond butter, sesame oil, coconut aminos, and sesame seeds. Everything else is interchangeable. In the recipe below you’ll see I’ve added fresh ginger and green onion, if add them if I have them but the recipe is perfectly good without. I have enjoyed many a 7 am breakfast of steamed broccoli heated up on the stove with that sauce and a quick fried egg. It’s filling and delicious.
So, what do you want to stir-fry first?!
- 2 T almond butter
- 2 T coconut aminos
- 2 t sesame oil
- 1 T sesame seeds
- 1 c broccoli stalk and florets, diced
- 1-2 carrots, sliced or minced
- 1 green onion, sliced
- ¼" fresh ginger, minced
- ¼ t crushed red pepper flakes (optional)
- Drizzle olive or avocado oil
- 8 oz. rice noodles*, cooked according to package directions
- Fresh cilantro or flat leaf parsley, and extra sesame seeds to garnish
- Heat a medium skillet on medium-high heat and add the drizzle of oil. Add the broccoli, carrots, ginger, green onion, and/or other vegetables. Cook until tender, 5-7 minutes (less if using pre-cooked vegetables). Add the crushed red pepper flakes if using, and stir.
- While the vegetables cook, prepare the sauce by mixing all ingredients in a small bowl. If you keep your almond butter in the fridge (I do), be sure to heat it for about 20 seconds in the microwave or leave it out to get to room temperature first, this will allow your sauce to mix better.
- When the vegetables have cooked, turn the heat down to low, then add your noodles (and any proteins you might be adding), and toss together.
- Add the sauce to the skillet and toss well to ensure everything is evenly coated by the sauce. Serve topped with fresh cilantro or parsley, and extra sesame seeds.
**This recipe serves two but works just as well cut in half to serve one person. I have made it many times for just myself! I would imagine it easily doubles as well.