Quick Vegetable Stir-Fry
Ingredients
- 2 (12-oz) pkg vegetable stir-fry
- 1½ cups frozen shelled edamame
- ⅓ cup low-sodium soy sauce (or use tamari)
- 1½ Tbsp vegan chili garlic sauce
- 1½ Tbsp dark sesame oil, divided
- 1 tsp organic granulated sugar
- 1 (14.2-oz) pkg udon stir-fry noodles
- 2 (8-oz) pkg sliced baby portobello mushrooms
- 2 Tbsp vegetable oil
- 1 onion, sliced
- 1 Tbsp sesame seeds
Instructions
- Cook vegetable stir-fry in microwave at HIGH for 3 minutes. Carefully open bags to release steam. Cook edamame in microwave according to package directions. Stir together soy sauce, chili garlic sauce, 1 Tbsp sesame oil, and sugar in a bowl.
- Cook noodles according to package directions; toss with ½ Tbsp sesame oil.
- Sauté mushroom and onion in hot vegetable oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until lightly browned. Stir in vegetable stir-fry and edamame; cook 1 minute.
- Drizzle vegetable mixture with soy sauce mixture. Stir in noodles; cook 2 minutes or until thoroughly heated. Sprinkle each serving with sesame seeds.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
318
|
318
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 14 | 14 |
| Carb (g) | 41 | 41 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 779 | 779 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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