This Simple Noodle Vegetable Stir Fry is a quick and easy dish with endless options. I used baby Bok Choy, Portobello mushrooms, onion, garlic, and baby corn. You can use any veggie you like or have on-hand. I also added cashews.
We love this stir fry because it’s…
- Easy to make
Serve with rice or noodles
Sometimes, I serve stir-fries like this one over rice and sometimes noodles.
The rice options I usually choose are jasmine or brown jasmine. Since my husband is not as big of a brown rice fan as I am, we like to make a mixture of both in the rice steamer.
The two types of rice cook well together–1 cup white jasmine + 1 cup brown jasmine.
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Rice steamer just makes life easier
What I like about it the most is that all I have to do is add water and walk away–no stirring or watching required. I can go walk the dog or do the laundry.
When it’s completely cooked, the steamer automatically switches to Keep Warm and will be ready to eat whenever we are.
RECIPE CARD BELOW
Nutrition in brown rice
Brown rice gives you small amounts of thiamin, riboflavin, vitamin B-6, folate and niacin.
These B vitamins tend to work hand-in-hand to pull energy from the foods you eat, while supporting brain processes and blood-cell formation.
You’ll also get magnesium, phosphorus and a little calcium, to keep your bones strong; in addition to potassium and a minimal amount of sodium, for fluid balance and heart functions.–LiveStrong
Other add-in options for this recipe would be Napa Asian cabbage, water chestnuts, green onion, red-yellow-green bell peppers, little bamboo slices, etc. Options are endless!
I am often asked what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.
Other great stir fry recipes
- Sweet and Sour Stir Fry
- Asian Stir Fry with Apricot Teriyaki Sauce
- Stir-Fried Rice
- Vegetable Stir Fry with Rice Noodles
Stir Fry Veggies
- 4-6 baby Bok Choy
- 1 small onion, sliced
- 2 cloves garlic, minced
- mushrooms, sliced, I used Portobellos
- water chestnuts, drained
- baby corn, drained
- bamboo slices, drained
- any veggies you like, Napa, red peppers, green onion, etc.
- veggie broth
- salt to taste
- 1/4 cup soy sauce or tamari
- 1/4 cup water
- 1-1/2 Tbsp lemon juice
- 1/2 Tbsp sweetener, I used sucanat. Other sweeteners work well too.
- 1 tsp minced garlic, I used from a jar
- 1 tsp corn starch or arrowroot, to thicken, adjust to desired thickness
Stir Fry Veggies
- Wash and dice veggies.
- In a wok or large pan, saute onion and garlic in 3 Tbsp. veggie broth for approximately 3-4 minutes.
- Add baby Bok Choy and another 3 Tbsp. veggie broth. Cover and cook on medium heat for about 5-7 minutes.
- Add Asian sauce (recipe below) and all other veggies. Cook approximately 5-7 minutes, UNcovered until the sauce has thickened and veggies are done. They are best if not cooked too long, leaving a little crunch.
- Serve over noodles (I like rice noodles) or rice.
- Whisk all sauce ingredients together in a medium bowl. Adjust ingredients to your taste.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 136Total Fat: .8gCarbohydrates: 14.1gFiber: 2.7gProtein: 4.3g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.