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.
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.