Hello there, Friends! I’m back with my first recipe in over week. This summer is already way busier than expected, but all good things! I had no intentions of tonight’s dinner making it as a recipe on my blog, but then I realized, if you’re like me, these are actually the recipes you want. The ones you can make in 15-20 minutes after a long day at work. Thus, I bring you my first recipe in my new “Easy Weeknight Meal” series, Veggie and Brown Rice Noodle Stir Fry.
This recipe varies a bit from many of my recipes, including quite a few short cuts, because you know why? Real life! Life doesn’t always allow for an elaborate dinnertime masterpiece. Sometimes all you want is a fast, filling and nutritious meal to feed your self and your family because who wants to spend all night cooking when you have shows to catch up on?
To save time, I opted to not make a homemade sauce and instead used Sky Valley General Tso’s sauce as the stir fry sauce. Any brand would suffice, but I advise looking for one from a trustworthy and “healthier” brand. If you’re a Thrive Market or Whole Foods shopper, you’ll definitely be able to find a good one. I highly recommend Sky Valley; You can even find it at Walmart. Also found in most grocery stores is the gluten-free Thai Kitchen Brown Rice Noodles. These cook in just 5 minutes making it a faster option than rice. For the veggies, you can save even more time by preparing ahead or buying precut. Additionally, the veggies I listed are just suggestions based on what I used. Stir fry is a blank slate so feel free to add whatever veggies you love!
Time to Cook!
I hope you find this recipe handy and delicious! Pin it to your easy recipe board and get cooking! Let me know if you’d like to see more of these fast weeknight meals, because what I do here is all for you! Bon Appétit, Friends!
Veggie and Brown Rice Noodle Stir Fry
A few key short cuts keeps this stir fry meal fast and easy. From start to finish this recipe took about 20 minutes, including preparation. For an even faster meal, cut your veggies ahead of time or buy them prepared. This recipe serves 2, but can easily be doubled for families.
- 1 tbsp avocado oil or other healthy oil
- 1 tsp sesame oil
- 2 cups mixed veggies (bell peppers, celery, onions, carrots or zucchini) or any other sliced veggies
- 1 cup broccoli florets fresh or frozen
- 1 tsp minced garlic
- 1/4 cup Sky Valley Stir Fry Sauce or other organic/natural stir fry sauce
- 2 packets Thai Kitchen Brown Rice Noodles or other brand stir fry noodles
- sea salt
- black pepper
- tamari soy sauce
- Sky Valley sriracha or other hot sauce
- cilantro chopped
- green onions sliced
Set a pot of water to boil for the noodles.
Thinly slice all veggies except broccoli florets and add to a mixing bowl. Add 1 tbsp avocado oil and toss to evenly coat.
Heat 1 tsp avocado oil and 1 tsp sesame oil in a skillet. Add the garlic and cook for 1 minute, then add the rest of the veggies, sea salt and black pepper. Cook for 10 minutes, stirring frequently.
If using Thai Kitchen noodles: Once the water boils, turn off the heat and add the noodles and a drizzle of oil. Stir to separate the noodles and let them cook for 5-7 minutes (until tender) before draining. If using other noodles, follow package instructions.
When veggies are cooked, turn off heat and add the drained noodles to the skillet along with the stir fry sauce. Using two spoons or salad tongs, toss the ingredients to evenly coat in the sauce and distribute the veggies.
Serve in two bowls and top as desired with sriracha, tamari soy sauce, cilantro and/or scallions.