Easy Veggie Stir Fry
This is a quick stir fry recipe that makes a great lunch or lighter dinner. You could add some protein of your choice to it to make it more hearty, but I enjoy it with just the veggies. I like to use a packet of the ramen noodles (without the seasoning packet, which is what mainly makes ramen not great for you) because it's cheap and quick cooking. You can swap the veggies for whichever one's you'd like.
Easy Veggie Stir Fry
This is a quick stir fry recipe that makes a great lunch or lighter dinner. You could add some protein of your choice to it to make it more hearty, but I enjoy it with just the veggies. I like to use a packet of the ramen noodles (without the seasoning packet, which is what mainly makes ramen not great for you) because it's cheap and quick cooking. You can swap the veggies for whichever one's you'd like.
Cooking Instructions
- 1
In a small bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, sriracha and garlic. Set this aside.
- 2
Heat the olive oil in a large skillet over med-high heat. Once it's hot, add the onion, carrots, mushrooms and broccoli florets. Let this cook, stirring frequently until everything has begun to soften up...about 8 or so minutes.
- 3
While the veggies are cooking, in a medium saucepan, cook the ramen noodles according to the package directions, then drain. Discard the seasoning pack.
- 4
Add the cooked ramen to the skillet and pour the sauce over the top. Toss it all together to evenly coat everything in the sauce and heat it through.
- 5
Serve immediately, garnished with some sliced scallions and sesame seeds if you'd like.
- 6
It's so versatile. Pictures here with a big handful of spinach in place of the broccoli -->
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