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.

Course Main Course
Cuisine Chinese
Keyword dinner recipes, gluten free, plant based, stir fry, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people


  • 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

optional toppings

  • tamari soy sauce
  • Sky Valley sriracha or other hot sauce
  • cilantro chopped
  • green onions sliced


  1. Set a pot of water to boil for the noodles.

  2. Thinly slice all veggies except broccoli florets and add to a mixing bowl. Add 1 tbsp avocado oil and toss to evenly coat.

  3. 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.

  4. 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.

  5. 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.

  6. Serve in two bowls and top as desired with sriracha, tamari soy sauce, cilantro and/or scallions.