So after 5 weeks of chaos, dust, tears, angst, sweat, and “Moves Like Jagger”played on repeat at 2:00 in the morning, we have, like, 97% of a kitchen. We still have a few little projects and we also have to make the 4-hour trek to Ikea for a third time (don’t EVEN get me started. I vow to all of you here and now that if I ever do another Ikea kitchen, I will live within a 90-minute radius of Satan’s Swedish Storeroom.) I’m posting pictures next week so you guys can all take a little peek into our adventures (but only if you want to–if you don’t want to see my kitchen, we’ll provide you with plenty of alternative activities).

Anyway, during our time of kitchenlessness, I had such fabulous intentions of using my slow cooker and the burner on my grill (um, am I stupid?! That never happened), but really, we just ended up eating out a lot. It sounded kind of fun at first, but honestly, it got gross. All of us were longing for a home-cooked meal, preferably one with lots of vegetables. So once we got the dust cleared out of all the nooks and crannies (literally) and I refilled the fridge, I started experimenting with stir-frying noodles and veggies (and you can also add chicken to this which was missing in this incarnation and my husband was sad).

You’ll need garlic, ginger, bell peppers, zucchini, a red onion, something green and poddish (sugar snap peas, snow peas, green beans, or edamame), and noodles. I tried whole wheat and regular linguine and they were both delicious, but you could also use soba or rice noodles if you prefer them.

Boil a large pot of salted water and cook the pasta according to the package directions. When the noodles are done cooking, drain them and quickly toss them in 2-3 teaspoons olive oil so they don’t stick together.

While the noodles are cooking, get the sauce ready–you’ll need soy sauce, rice wine vinegar, sweet red chili sauce (Thai Kitchen has one that’s great and easy to find in the grocery store – you can also get 1 liter bottle off of Amazon, too), and brown sugar. Whisk together the sauce ingredients and set aside.

If you haven’t already, prep the veggies–cut the peppers, zucchini, and onion into thin strips and mince the garlic and ginger.

Heat 1-2 tablespoons of canola or peanut oil in a large skillet or wok over high heat. Add the onions, ginger, and garlic and stir fry 1-2 minutes or until fragrant. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. Add the noodles and stir fry until the noodles are well-combined with the vegetables. Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce. Serve immediately.if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds.

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Quick & Easy Noodle Stir Fry


Description

A yummy and veggie-packed meal that is a lot easier than you might think!


Ingredients

  • 1 12-oz. package linguine (whole wheat or regular)
  • 12 tablespoons canola or peanut oil
  • 1/4 cup soy sauce
  • 2 1/2 tablespoons brown sugar
  • 2 1/2 tablespoons rice wine vinegar
  • 2 tablespoons Asian sweet red chili sauce (Thai Kitchen makes one that’s great and easy to find; this is not the chili sauce you find near the ketchup)
  • 1 tablespoon dark sesame oil
  • 1 small red onion, sliced
  • 4 cloves garlic, minced or pressed
  • 2 tablespoons fresh ginger, minced or pressed
  • 1 large or 2 small orange, red, and/or yellow bell peppers, seeded and sliced
  • 1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
  • 1 medium zucchini, julienned or chopped
  • Optional: Grilled chicken, shrimp, or steak, black sesame seeds, chopped cilantro, and lime wedges

Instructions

  1. Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
  2. Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside.
  3. While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning.
  4. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender.
  5. Add the noodles and stir fry until the noodles are well-combined with the vegetables. Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce.
  6. Serve immediately–if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds.


Nutrition

  • Serving Size: 6
 *Disclaimer: This post contains affiliate links.

56 comments

  1. Girls do you have anyone with heart diease in your family..?
    The sodium level for a person per day is around 1500mg max. This stir fry recipe has 4114mg sodium in it so if you divide it by 4= 1027mg of sodium.The soy sauce alone for the 1/4 cup is 3594 of that…not healthy but more then likely tasty…sorry!

  2. Can hardly wait to see the kitchen and subway tile and all things lovely. And how kind of you to instruct that the cilantro be garnished individually 🙂

  3. Looks and sounds just so good. I love veggies with a little crunch to them when done but hubby hates them that way. And at 65 don’t think I will ever change him. Maybe I can do this and take mine out and cook his a bit more. Worth a try .

    Karan

  4. This sounds yummy! I’ve been looking for easy “Asian” recipes! So glad you have your kitchen back. Thanks for all your hard work that makes our lives easier. You’ve seriously changed my life :0)

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