Easy Vegetable Noodle Stir Fry

Photo Credit: Mary Lichty, Two Peas and Their Pod

Hi again! Maria here, from Two Peas and Their Pod , a popular food blog by my husband, Josh, and me. Our blog is full of simple, fresh, and family friendly recipes (close to 200 cookie recipes!) , travel, and every day life. We have two cookbooks that are all about, you guessed it, cookies. You may remember last time I was here to give you a delicious recipe twist on popcorn!

Our week days are usually packed full with work, chores, errands, and playing with our little pea. By the time dinner rolls around we are hungry and usually not in the mood to make an elaborate or fancy dinner. We want something that is simple, fresh, and tasty. One of our staple meals is this Easy Vegetable Noodle Stir Fry.

Photo Credit: Mary Lichty, Two Peas and Their Pod

I love this stir fry because you can use whatever veggies you have on hand. I usually make this recipe when our veggie drawer needs to be cleaned out. It is the perfect way to use up the vegetables that are on the verge of going bad.

This time around we used carrots, peas, eggplant, broccoli, peppers, and bok choy, My husband, Josh, loves to yell bok choy the entire time we are making stir fry. It's his favorite word and thinks it's hilarious to say over and over. Cooking is always entertaining at our house:)

Photo Credit: Maria Lichty, Two Peas and Their Pod

The stir fry sauce is easy to whisk up. The ginger adds a refreshing flavor and the honey gives the sauce a hint of sweetness. We add a little bit of chili garlic sauce for a kick.

We used Udon noodles for this recipe. You can find them at most grocery stores in the Asian section. You can also use soba noodles or whole wheat spaghetti.

If you are looking for an easy and healthy dinner recipe, give this Easy Vegetable Noodle Stir Fry a try! Hey, that rhymes:) Enjoy!

Photo Credit: Maria Lichty, Two Peas and Their Pod

Easy Vegetable Noodle Stir Fry

Serves 4-6

Ingredients:

For the sauce:

•  1/8 cup olive oil
• 1/4 cup low sodium soy sauce
• 1/2 cup water- 1 tablespoon honey
• 1 tablespoon finely minced green onion
• 1 tablespoon sesame seeds
• 1 teaspoon minced fresh ginger
• 1/4 teaspoon chili garlic sauce

Other Ingredients:

• 6 cups chopped fresh vegetables (we used broccoli, carrots, red pepper, eggplant, mushrooms, bok choy, and peas) 
• 1 tablespoon canola or olive oil
• 8 ounces Udon noodles

Method:

In a small bowl, whisk together the olive oil, soy sauce, water, honey, green onion, sesame seeds, ginger, and chili garlic sauce.In a large pan or wok, heat the oil over medium high heat. Add the vegetables and cook until tender.While the vegetables are cooking, cook the noodles, according to package instructions. Drain. Add the noodles to the vegetables. Pour the sauce over the noodles and vegetables and toss until combined. Serve and enjoy!

-Maria

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