Spicy Peanut Stir Fry – The Plant Based Gabriel’s Exclusive Formula

This time of year is my favorite time to make stir fry. Of course, they are always oil-free, full of veggies, and best of all easy to make. I think they are perfect to make when the weather isn’t cold enough for soup but yet it hasn’t warmed up enough to warrant heating up the grill.

One thing that I like adding to my stir fry recipes are frozen veggies. I find that they can be steamed quickly, seasoned, and added to some perfectly cooked noodles. For this stir fry, I like to steam my veggies before and during while I cook the noodles, and then once everything is cooked I toss it all in my sauce. This sauce is really similar to the one that I use for my Easy Vegan Spring Rolls, just not as sweet.


This easy vegan Spicy Peanut Stir Fry is a great whole-food plant-based recipe for when you are in need of a substantial dinner in a hurry!


  • 8 ounces thin noodles
  • 6 cups mixed vegetables (fresh or frozen)
  • 1 tbs chili paste
  • 1 tbs rice vinegar
  • 1 tbs defatted peanut powder
  • 1 tsp coconut aminos or soy sauce or tamari


Bring a large pot of water to boil on the stovetop. Cover the pot with a steamer top and add the vegetables into the steamer. Cover the steamer and allow to boil and steam for 5 to 10 minutes depending on how soft you like your vegetables.

After the vegetables have steamed, remove the steamer, and add the dry noodles to the boiling water. Boil the noodles for the package recommended time.

While the noodles are cooking mix together the remaining ingredients to make your sauce

Once the noodles are done cooking drain the water and then add the steamed vegetables with the noodles. Mix the sauce with the noodles and vegetables before serving.

Video Source: Plant Based Gabriel

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