No-Fuss 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. I just notice that it makes my tummy feel better if I take a break from meat for a few days. And a lot of folks just like to do Meatless Mondays.
So when I was thinking about what dish I wanted to share, I knew it had to be stir fry. It’s so flexible that it tastes perfectly amazing without meat but you can totally add some sliced cooked steak, chicken or pork in here if you want a meaty dish.
But when I’m taking a break from meat, it’s super important to still get protein into my diet. Protein helps keep me fuller, longer and it makes the meal more filling. So, I’m using eggs in place of meat here. But feel free to use grilled chicken or slices of steak with this recipe.
For the sauce:
1/3 cup hoisin sauce
3 tablespoons soy sauce
1/4 cup water or chicken broth
For the stir fry:
1 (14 oz.) box stir fry rice noodles*
2 teaspoons minced garlic
4 cups frozen stir fry vegetables*
1/4 cup vegetable (or sesame) oil, divided use
pepper, for seasoning
green onions, sliced
This recipe for No-Fuss Stir Fry is a vegetarian meal that is so easy to make and whips up quickly. Rice noodles, vegetables and a delicious sauce!
- 1/3 cup hoisin sauce
- 3 tablespoons soy sauce
- 1/4 cup water or chicken broth
- 1 14 oz box stir fry rice noodles
- 2 eggs
- 2 tsp minced garlic
- 4 cups frozen stir fry vegetables
- 1/4 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 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.