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Back Pocket Stir Fry with Noodles

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A quick and versatile stir fry dish featuring noodles and a medley of colorful vegetables.

Ingredients

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  • 2 cups of stir-fry noodles
  • 1 cup of broccoli florets
  • 1 bell pepper, thinly sliced
  • 1 cup of snap peas
  • 1 carrot, julienned
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of vegetable oil
  • 2 cloves of garlic, minced
  • Optional protein: tofu, chicken, or shrimp

Instructions

  1. Boil water in a pot large enough for the stir-fry noodles.
  2. Add the stir-fry noodles to the boiling water and cook according to package instructions. Drain and set aside.
  3. Heat vegetable oil in a large wok or skillet over medium-high heat.
  4. Sauté minced garlic in the hot oil until fragrant, about 30 seconds.
  5. Add broccoli, bell pepper, snap peas, and carrots to the wok and stir-fry for about 3-4 minutes until tender but still crisp.
  6. Incorporate your choice of protein and cook until fully heated through (add about 5 minutes for chicken or shrimp).
  7. Drizzle soy sauce and sesame oil over the mixture.
  8. Toss in the cooked noodles, ensuring everything is well combined.
  9. Serve hot, garnished with sesame seeds or chopped green onions if desired.

Equipment

Notes

Store leftovers in an airtight container; they’ll last 3–4 days. Freeze in portions for up to 2 months.

Nutrition

Find it online: https://www.glutenfreez.com/back-pocket-stir-fry-with-noodles/