No-Fuss Stir Fry

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.

Ingredients:
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 eggs
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

*I like to pick up this bag of frozen stir-fry vegetables. 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.

Included in this bag are a mixture of frozen broccoli, snap peas, carrots, water chestnuts, peppers, mushrooms and baby corn. A one-stop shop. 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 3/4 of a 16 oz. box of spaghetti.

Directions:

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! Your house will smell like an Asian restaurant when you get to this part.

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.

Cook’s Notes: 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.

Enjoy!

No-Fuss Stir Fry

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!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: No-Fuss Stir Fry

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 327kcal

Author: Brandie @ The Country Cook

Ingredients

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 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

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

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.

Nutrition

Calories: 327kcal | Carbohydrates: 36g | Protein: 11g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 1295mg | Potassium: 483mg | Fiber: 8g | Sugar: 6g | Vitamin A: 9360IU | Vitamin C: 20.4mg | Calcium: 70mg | Iron: 2.7mg

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Cauliflower Rice Stir Fry

Meatless Lasagna Rolls

Cheesy Italian Potatoes & Gnocchi

Get MORE of The Country Cook!

Straight to your inbox!

Be the first to get notified of the newest recipes. FREE!

SUBSCRIBE!

You have Successfully Subscribed!

We promise to not use your email for spam!