Noodle Vegetable Stir Fry
This is a simple dish that can be easily varied for personal taste. Pictured above, I used baby Bok Choy, Portobello mushrooms, onion, garlic, and baby corn. I also added cashews. Other options would be Napa Asian cabbage, water chestnuts, green onion, red-yellow-green bell peppers, little bamboo slices, etc. Options are endless!
Servings: 4
Calories: 136kcal
Ingredients
Stir Fry Veggies
- 4-6 small bundles baby Bok Choy
- 1 small onion sliced
- 2 cloves garlic minced
- 1/2 cup mushrooms, sliced
- 1/4 cup water chestnuts drained
- 1/2 cup baby corn drained
- 1/4 cup bamboo slices drained
- 1 cup any veggies you like Napa, red peppers, green onion, etc.
- 1/4 cup raw cashews optional
- veggie broth
- salt to taste
Asian Sauce
- 1/4 cup soy sauce or tamari
- 1/4 cup water
- 1.5 tablespoons lemon juice
- 1/2 tablespoon sweetener I used sucanat. Other sweeteners work well too.
- 1 teaspoon minced garlic I used from a jar
- 1 tablespoon corn starch or arrowroot to thicken, adjust to desired thickness
Instructions
Stir Fry Veggies
- Wash and dice the veggies including onion, garlic, carrots, mushrooms, broccoli, bok choy, and any others you prefer.
- In a wok or large pan, saute onion and garlic in 3 tablespoons of veggie broth for approximately 3-4 minutes.
- Add baby Bok Choy, the other vegetables, cashews, plus another 3 tablespoons of veggie broth. Cover and cook on medium heat for about 5-7 minutes.
- Add the Asian sauce. Cook approximately 3-4 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.
Asian Sauce
- Whisk all of the sauce ingredients together in a medium bowl. Adjust ingredients to your taste.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Serving suggestions- 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.
Veggie options- 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!
Nutrition
Calories: 136kcal | Carbohydrates: 14.1g | Protein: 4.3g | Fat: 0.8g | Fiber: 2.7g