Nothing says Friday better than take-out and wine. Unless it’s easier and healthier than take-out homemade stir-fry.
A few weeks ago I asked you guys on Instagram if you’d prefer holiday or everyday recipes – savory or sweet – and mostly you guys asked for everyday, savory recipes. Now, don’t worry, I’m not counting out all of you who wanted holiday recipes (savory, or sweet!). More of those to come…
But this Friday we could all use some better-than-take-out food… especially the weekend before Thanksgiving, right?
I’ve been in major planning mode with my Mom for Thanksgiving, and I’m uber craving our favorite stuffing, and turkey, and cheese platter with goat cheese stuffed peppadew peppers. But I also need a night of back-to-basics.
I’ve got a few travel-inspired recipes coming your way soon. Easy Vegetable Stir Fry is one I’m adding to the repertoire, right alongside Baby Bok Choy.
In Thailand, I tried really hard to get out of my Pad Thai box. Really hard. But that’s SO HARD when you love Pad Thai – and noodles – and vegetables – and you’re in THAILAND. In Southeast Asia, my compromise was trying a variety of other stir-fried noodles.
Really unique, I know (sarcasm, yes). You like what you like though, amiright?
Since I’ve been back, stir-fried noodles have been a regular menu item, throwing in any veggies I have on hand. Mixed in with a tangy, salty, stir-fried sauce, there’s no better combination. And I’ve been back since August. So basically I live off of Asian stir-fried noodles.
The sauce is a lovely balance of vegetable stock, soy sauce, brown sugar, rice vinegar, and fish sauce. Tossed with…
…topped with some lime, sesame oil, and cilantro!
Now that’s flavor, fresh, quick, and easy yumminess!Print
An easy, weeknight dinner that’s better than takeout and full of fresh vegetables!
- 8 oz. dry stir-fry rice noodles (1/2 package)
- 3/4 cup vegetable stock
- 1/2 cup soy sauce
- 3 Tablespoons brown sugar
- 3 Tablespoons rice vinegar
- 1/2 teaspoon fish sauce (depending on taste)
- 1/2 medium yellow onion, thinly sliced
- 1 inch ginger, cut into matchsticks
- 2 garlic cloves, thinly sliced
- 1 medium carrot, cut into matchsticks
- 1 cup broccoli, cut into small florets
- 8 ounces snap peas
- 1/2 red pepper, cut into matchsticks
- 1/2 cup cashews, roughly chopped
- Sesame oil, drizzle
- Lime, to garnish
- Cilantro, to garnish
- Prepare noodles according to package directions for stir fry noodles. I use Taste of Thai noodles, which require soaking in warm water for 20-30 minutes.
- Whisk together vegetable stock, soy sauce, brown sugar, rice vinegar, and fish sauce. Set aside.
- Heat 2 Tablespoons oil over medium heat in a large dutch oven or stock pan. Add onion, garlic, and ginger, cook for 2-3 minutes. Add carrots, broccoli, snap peas, and red pepper. Cook for an additional 4-5 minutes. Add sauce and continue to cook for an additional minute.
- Add noodles and stir fry for 4-6 minutes. Stirring to incorporate sauce and vegetables. Meanwhile, over low heat, roast cashews until warm and fragrant. Toss in cashews and garnish with lime juice and fresh cilantro.