This quick and easy Asian-inspired sauce pairs perfectly with noodles, veggies, and your preferred protein (like tofu!). It's amazingly flavorful and just so happens to be entirely plant-based!
For the Easy Stir Fry Sauce: Set out a clean pint jar. Add all the ingredients for the stir fry sauce to the jar.
Screw the lid on tight and shake vigorously. Refrigerate for up to 5 days, or use immediately.
For the Vegan Stir Fry Noodles: Set a large pot of water over high heat. Once boiling, cook the pasta according to the package instructions and drain.
Meanwhile, set a large wok (cast iron skillet or sauté pan) over medium-high heat. Add the firmest vegetables first and stir fry for 2-3 minutes. (You may need to add 1 teaspoon oil, depending on what type of pan you use.) Then add the softer veggies and stir fry another 1-2 minutes.
Stir in the sauce. Use the whole jar, or use only half if you do not plan to add pasta. Stir the vegetables into the sauce for 1-2 minutes until the sauce starts to thicken.
Then stir in the drained noodles. Once well coated, turn off the heat and serve immediately.
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Notes
You can make this recipe gluten-free and grain-free by using coconut aminos, arrowroot powder, apple cider vinegar, and a gluten free pasta variation.