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!
NO-FUSS VEGETABLE STIR FRY
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 THIS MEAL:
- 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.
VIDEO INCLUDED BELOW:
WHAT YOU'LL NEED:
For the sauce:
hoisin sauce
soy sauce
chicken broth
For the stir fry:
stir fry rice noodles*
eggs
minced garlic
frozen stir fry vegetables*
vegetable (or sesame) oil
black pepper
green onions, sliced
HOW TO MAKE THIS EASY VEGGIE STIR FRY (STEP-BY-STEP INSTRUCTIONS:)
Add eggs into the wok and begin stirring around quickly.
Stir well then add eggs back in.
NO-FUSS VEGETABLE STIR FRY
Ingredients
For the sauce:
- ⅓ cup hoisin sauce
- 3 tablespoons soy sauce
- ¼ cup water or chicken broth
For the stir fry:
- 1 14 oz box stir fry rice noodles
- 2 eggs
- 2 tsp minced garlic
- 4 cups frozen stir fry vegetables
- ¼ cup vegetable oil divided use
- pepper for seasoning
- sliced green onions for serving
Instructions
- 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 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.
Video
Notes
Nutrition
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Both of my kids are eating this without complaint. That's an automatic A+ from me. Super easy and tastes good, too....a winning combination!
My daughter and I love this! A++
AAA++++ a family hit,and easy to make saves us from going out for Chinese,