Garlic Veggie Stir-Fry

30 minute Garlic Veggie Stir-Fry with Rice Noodles. Made with a tangy soy-garlic vinaigrette and tossed in rice noodles and veggies. Such an easy gluten-free recipe full of healthy vegetables that you can enjoy for lunch or dinner.

This is a perfect meal to make when you are trying to find a way to use up all your veggies before they go bad. You can use frozen veggies, just keep in mind they will let out more liquid than the fresh. So make sure to drain the excess water before adding them to your bowl. In this bowl I used frozen edamame, fresh spinach, asparagus, green onions, and micro kale mix. However, vegetables like zucchini, green beans, bell peppers, snap peas, and broccoli would also taste wonderful in this bowl.

TIPS WHEN MAKING THIS BOWL

Are you gluten free? Substitute the soy sauce for gluten-free soy sauce or gluten-free tamari.
To make your sauce more garlicky add more garlic powder. If you do not have garlic powder substitute it with pressed garlic.
I used rice noodles for this dish. Though, if you do not have rice noodles, rice or quinoa will also taste great as well.
For the vegetables use what you have in your fridge. I know right now is a hard time to go to the grocery store so using what you have available is the best option. Some other great veggies include, zucchini, green beans, bell peppers, snap peas, and broccoli.
I like my veggies in the stir fry to be a bit crunchy. So I cooked my veggies for 4-5 minutes. But If you are using all frozen veggies you will need to cook them longer. Just make sure to drain the excess water before adding them to the bowl of noodles.
To assemble the bowl first add the noodles and then the veggies. Lastly, top it off by drizzling garlic vinaigrette. The garlic vinaigrette packs a lot of flavor so be cautious not to add to much without taste testing it first.

Looking to garnish your bowl? Here are some great toppers to add to your Garlic Veggie Stir-Fry.

Hemp Seeds

Toasted sesame seeds

Chopped green onions

Crushed red pepper

Nori komi furikake rice seasoning

This Garlic Veggie Stir-Fry is:

Healthy

Easy to whip up

Bursting with flavor

Packed with veggies

Gluten-free/Vegan

When you make this Garlic Veggie Stir-Fry I would love it if you would snap a photo of your dish and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

Servings: 2
Time: 30 minutes
Difficulty: easy
Print

Garlic Vinaigrette

3 Tbsp oil, I used olive oil. Add more to thin your dressing out.
3 Tbsp soy sauce, sub for GF soy sauce or GF tamari
½ tsp agave or maple syrup
½ tsp rice vinegar
½ tsp garlic powder
¼ tsp salt
¼ tsp pepper

Stir-Fry

1 tsp water
½ cup frozen shelled edamame
1 cup fresh spinach
⅓ cup asparagus , chopped

Noodles

½ package of rice noodles, cooked according to the back of the package.

Garnish

1 tsp toasted sesame seeds
2 Tbsp micro kale mix
2 Tbsp green onion, chopped

Directions

In a medium bowl combine the Garlic Vinaigrette ingredients together and whisk. Set vinaigrette aside.
Heat a large pan on medium heat. Once hot, add the water, edamame, and asparagus. Cook for 4-5 minutes, stirring occasionally.
Add the fresh spinach to the pan and toss. Take the pan off the heat immediately (the fresh spinach will wilt quickly).
Assemble your bowl. Add the rice noodles and stir fry. Lightly drizzle the noodles and veggies with the garlic vinaigrette. Garnish, eat and enjoy.
Leftovers will last in an airtight container for 2 days. Eat and enjoy!

Make it Your Own

Add some spice to your bowl by adding sriracha or crush red pepper.
If you are using all frozen veggies you will need to cook them longer. Just make sure to drain the excess water before adding them to the bowl of noodles.
I used rice noodles for this dish. If you do not have rice noodles, rice or quinoa will also taste great as well.

It's All Good Vegan

Garlic Veggie Stir-Fry