Do you need a fast, and healthy meal for a busy weeknight? Then this easy one pot butternut stir fry with almond sauce is for you! Ready in just 30 minutes, this stir fry could not be simpler! Chop the veggies, toss in the instant pot, saute till tender, add noodles, water, and coconut milk, cook till soft, add the almond sauce, and dinner is served! This recipe is also gluten and vegan! Also, kids love it too!
What Equipment do I need for this stir fry?
If you’re new to my blog, you might not know that I am a mother of 3 little ones (5, 3, and 1) so I am VERY busy and need meals that are plant-based, fast, and easy! (Click here to see why I eat plant-based) This is why most of my dishes need only a few items! For this stir fry, you will need:
- Knife
- Cutting Board
- Instant Pot
- Measuring Cup
- Serving Spoon
The Sauce is the Boss!
I was looking for an alternative peanut sauce as my daughter cannot have peanuts and found this AMAZING almond sauce from Yai’s Thai Kitchen and I am forever a fan! You can read all the ingredients and the taste? Well, let’s just say I’ve been adding it to EVERYTHING this week and have yet to tire of it! Get it here!
What kind of stir fry noodles do I need?
For a typical Asian dish, rice, cellophane, or wheat noodles are used. We are gluten-free so rice noodles are my choice. They took only 6-8 minutes to cook so be sure you wait till your veggies are mostly tender before adding them so as to avoid them being overcooked and then mushy.
Conclusion
This butternut stir fry is the easiest meal you’ll make this week! Grab some veggies, throw em’ in a pot, add some water, coconut milk, noodles, and sauce, and dinner is served! Garnish with fresh lemon juice, and cilantro and if you want some spice, add chili garlic sauce! Leave a comment with your favorite stir fry sauce and until next time, I’ll see you in the kitchen!
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Easy One Pot Butternut Stir Fry with Almond Sauce
Equipment
- Knife
- Cutting Board
- Measuring cup
- Instant Pot
- Stirring Spoon
Ingredients
- 1 cup water
- 5 cloves of garlic minced
- 1 tbsp freshly grated ginger
- 1 onion diced
- 1 large carrot shredded
- 10 oz mushrooms sliced
- 1 fresh tomato cubed
- 10 oz fresh green beans snapped
- 1 head fresh broccoli cut into bite-sized pieces
- 4 cups butternut squash cubed (1 medium squash)
- 8 oz rice noodles uncooked
- 1 13oz can of full fat coconut milk
- 2 cups water These are additional to be added with the milk to cook the noodles
- 2 tbsp almond sauce Add to taste
- salt to taste
Instructions
- Wash and cut your veggies
- Add the first 10 ingredients to the instant pot.
- Select the Saute option on the instant pot. Place the cover on the pot but do not latch it. Cook for 15-20 minutes or until the veggies are mostly tender.
- Add the noodles, milk, and water. Gently fold the noodles in till they are mostly submerged. Replace the cover (do not latch). Cook for 6 minutes. Remove from heat.
- Add the sauce and salt to taste.
- Garnish with fresh cilantro, lemon juice, and sesame seeds. Serve with a side of chili garlic sauce for more spice. Makes 6 servings. Enjoy!