This recipe for No-Fuss Vegetable Stir Fry is a quck and easy meal that is full of seasoned rice noodles, vegetables and a delicious sauce!
AN EASY WEEKNIGHT DINNER
I really enjoy making this no-fuss stir fry. They are simple to make and you can add whatever vegetables you enjoy. A stir fry is a really good starter meal for new cooks too. This particular version I am sharing today is a vegetarian dish. We're celebrating Vegetarian Awareness Month on the blog today. I am not a vegetarian myself but I have several close friends who are and I will have times where I just skip out on meat altogether for a bit for Meatless Mondays.
TIPS FOR MAKING STIR FRY:
- Feel free to use grilled chicken or slices of steak with this recipe.
- I like to pick up this bag of frozen stir-fry vegetables. Included in this bag are a mixture of frozen broccoli, snap peas, carrots, water chestnuts, peppers, mushrooms and baby corn. A one-stop shop. I can get two meals out of one bag. These bags come with their own stir fry sauce. You can totally use that sauce for this instead of the sauce recipe I'm sharing. This is about keeping it as simple as you need it to be.
- Also, I am using stir fry rice noodles here. I picked these up in the Asian section of Wal-Mart. If you cannot find these, you can use thin spaghetti noodles. You would use about ¾ of a 16 oz. box of spaghetti.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- hoisin sauce
- soy sauce
- chicken broth
- stir fry rice noodles*
- minced garlic
- frozen stir fry vegetables
- vegetable (or sesame) oil
- black pepper
- green onions
HOW TO MAKE EASY VEGETABLE STIR FRY:
In a large pot, boil 4 cups of water. Add in rice noodles and take pot off of heat. These noodles will break if you let them boil. So just let them sit in the hot water for 10 minutes to soften.
Once they are soft, drain them well and rinse with cool water.
Now we can get started cooking up the stir fry. First things first, prep everything you need before you start cooking. Stir fry comes together really quickly once you get started so you need to have everything measured out and sitting there waiting for you so it's ready to dump in as soon as you need it. I've got my eggs beaten, my stir fry sauce mixed together, my veggies measured and my garlic ready to go.
For the stir fry sauce, mix together hoisin sauce, soy sauce and water.
In a wok or a large skillet, add 2 tablespoons of vegetable oil. Turn the heat up to high. As soon as you see ripples in the oil, it's ready.
We're cooking the eggs first. I make sure they are whisked well and I've seasoned them with a pinch of pepper.
Add eggs into the wok and begin stirring around quickly. They will cook fast. Scramble them up as they cook.
Then set the scrambled eggs to the side. Add two more tablespoons of oil to the wok, keeping the heat on high. Then add in garlic. Again, stir quickly. This is my favorite part. It smells SO good!
Cook the garlic briefly (about 30 seconds) then add in the frozen veggies. Stir as it cooks. Season mixture with pepper. Cook for 3-5 minutes (until veggies have softened.)
Then add in cooked rice noodles.
Pour sauce over mixture.
Stir well then add eggs back in.
Turn off heat and serve. Sprinkle sliced green onions onto the top.
CRAVING MORE RECIPES? GIVE THESE A TRY!
No-Fuss Vegetable Stir Fry
For the sauce:
- ⅓ cup hoisin sauce
- 3 tablespoons soy sauce
- ¼ cup water or chicken broth
For the stir fry:
- 14 ounce box stir fry rice noodles
- 2 large eggs
- 2 teaspoons minced garlic
- 4 cups frozen stir fry vegetables
- ¼ cup vegetable oil divided use
- pepper, for seasoning
- sliced green onions, for serving
- In a large pot, boil 4 cups of water. Add in rice noodles, stir, then take pot off of heat.
- Allow noodles to soak in hot water for 10 minutes (until softened.) Once they are soft, drain them well and rinse with cool water.
- In a bowl, mix together sauce ingredients; hoisin sauce, soy sauce and water.
- In a separate bowl, mix eggs with a pinch of pepper. Whisk well.
- In a wok or a large skillet, add 2 tablespoons of vegetable oil. Turn the heat up to high. When the oil ripples, it’s ready.
- Add eggs into the wok and begin stirring around quickly to scramble. Remove cooked eggs and set to the side.
- Add two more tablespoons of oil to the wok, keeping the heat on high.
- Then add in garlic. Cook the garlic briefly (about 30 seconds) then add in the frozen veggies. Stir occasionally as it cooks.
- Season mixture with pepper. Cook for 3-5 minutes (until veggies have softened.)
- Then add in cooked rice noodles and pour sauce over mixture.
- Stir well then add eggs back in. Turn off heat.
- Sprinkle with sliced green onions and serve.
- Using chicken broth instead of water in the stir fry sauce adds additional flavor. Also, spaghetti noodles can be used in place of rice noodles. Add in cooked, sliced steak, chicken or pork for a meaty dish.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.