You'll love the spicy, tangy flavor of this Spicy Orange-Sesame Stir-Fry. As a bonus, it's filled with a rainbow of nutritious vegetables!
I tell my health coaching clients to get at least four colors onto their plates at every meal, with green being the main color. Without getting too science-y about it, the nutrients in fruit and vegetables lie in their color, and therefore eating lots of colors ensures that we’re getting lots of nutrients. Pretty simple, huh?
Unfortunately, most of the plates across America are full of varying shades of beige and brown. But eating colorfully is not as difficult as it sounds! Some days I find my meals have more than 4 colors (such as the stir-fry recipe below which actually has 7!).
Adding more color to your meals can be as simple as chopping up an extra vegetable and tossing it over the meal you've already prepared! Choose red onions (which are actually purple) instead of white, throw some purple cabbage onto your salad, and add some shredded carrot to your stir-fry.
By the way, white and black count, so why not start your meal with some garlic and add some black olives to the finished dish? Get creative with it and have some fun!
How to Make Spicy Orange-Sesame Stir-Fry
- Cook udon noodles, then rinse and set aside.
- Heat oil in a wok, add onion, and cook.
- Add mushrooms and peppers.
- In a separate bowl, whisk together sauce ingredients.
- Back to the wok, add carrots and edamame, still cooking.
- Add bok choy and cook until wilted.
- Stir in sauce to coat, then add noodles as well.
- Remove from heat and sprinkle with sesame seeds.
Full directions for how to make Spicy Orange-Sesame Stir-Fry are in the printable recipe card at the bottom of the post.
Spicy Orange-Sesame Stir-Fry FAQs
Can I use a different sauce?
Not a fan of oranges? Or maybe you just don't have the same things on hand as the recipe calls for? Either way, you can easily swap out the sauce in this recipe for whatever store-bought or homemade stir-fry sauce you prefer.
How long does leftover stif-fry last?
You can store your leftover stir-fry in the fridge for up to 5 days. It will get a bit soggier the longer it sits, but a quick re-heat before eating will do wonders. Just make sure to store your leftovers in an air-tight container in the fridge.
Here are more recipes for easy vegetable stir-fries.
Spicy Orange-Sesame Stir-Fry
- 8 oz udon noodles
- 1 tbsp peanut oil
- 1 small red onion diced
- 2 cups shittake mushrooms sliced
- 1 red bell pepper diced
- 2 medium carrots shredded, or about 1 cup pre-shredded carrots
- 1 cup edamame aka green soybeans, fresh or frozen and then thawed
- 4 medium baby bok choy
- 2 tbsp black sesame seeds
- 2 oranges juiced, or about ½ cup of orange juice
- 2 tsp spicy chili sauce
- 1 tbsp ginger grated
- 2 cloves garlic minced
- 3 tbsp Bragg Liquid Aminos or tamari
- 2 tbsp tahini
- Cook the udon noodles in boiling water for about 5 minutes. Then rinse with cold water and set aside.
- In a large pan or wok, cook the onion over medium heat until translucent, about 5 minutes.
- Add the mushrooms and peppers and cook for about 5 more minutes or until the peppers are soft.
- While the mushrooms and peppers are cooking, whisk the sauce ingredients together in small bowl.
- Add the carrots and edamame to the wok and cook for a minute or two.
- Add the bok choy, and cook until the leaves start to wilt.
- Add the sauce to the pan, and mix everything together to coat. Let cook for a minute or two to heat throughout, then add the noodles and toss to coat. The noodles should soak up some of the sauce.
- Remove the pan from the heat and sprinkle with the sesame seeds.
Contributed by Dianne Wenz of Dianne's Vegan Kitchen.
Dianne Wenz is a certified holistic health counselor who specializes in plant based diet nutrition. She helps people optimize their health through simple dietary and lifestyle changes. She offers individual health and nutrition coaching to people of all ages. When not talking about food and nutrition, she can usually be found in the kitchen cooking, or on her computer writing about cooking. Visit her at Dianne's Vegan Kitchen.