Rainbow Vegetable Stir Fry with Noodles
This easy and quick weeknight dinner is the perfect healthy meal for busy people. A rainbow of colorful veggies in this stir fry added with whole wheat noodles keeps the kids and mom happy! I go to it often because it makes a ton and having leftovers for lunch the next day is the best! Sometimes the simplest recipes are the most delicious. This one being top of that list!
I’ve added cashews instead of an animal protein for time and health factor, but you can choose to add chicken, beef or pork to this meal and it will be so amazing. The point of this recipe is to keep it quick with a bounty of fresh, colorful veggies, mixed with a flavorful sauce. Noodles add that nice comfort to the meal, and like I said, leftovers are just as delicious.
Rainbow Vegetable Noodle Stir Fry
Equipment
- 1 large fry pan or wok
- 1 large stock pan
Ingredients
- 5 cups assorted slice vegetables i.e. yellow squash, zuchinni, snow peas, red pepper, purple cabbage, carrot, onion, broccoli
- 1 can sliced water chestnuts
- 1/2 cup raw cashews chopped
- 1 pkg whole wheat spaghetti cooked per package directions
- 1/4 cup cilantro chopped
- 1 tbsp roasted sesame seeds
Stir Fry Sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 3 garlic cloves minced
- 1 tbsp roasted sesame seed oil
- 1/2 tsp sriracha sauce optional
- 1/4 cup water
- 1 tbsp cornstarch
Instructions
- Prepare pasta according to package directions.
- While pasta is cooking, dice and chop all of your veggies. Making sure they are similiar in size for even cooking.
- Heat up wok or fry pan. Add your cashews to the dry pan and stir them until they slightly brown and become fragrant. Remove the cashews from pan and set aside.
- Add your veggies to the hot pan and stir fry for a few minutes until slightly cooked but still crisp. You can use small amounts of water to keep them from sticking to the pan and the steam will help cook the denser vegetables.
- While Veggies are steaming, you can mix all your sauce ingredients together in a small bowl.
- Once pasta is done cooking, drain in a colander and rinse with cool water.
- Remove the cooked veggies from the pan and add 2 tbsp of olive oil to the wok. Once hot, add your noodles, and stir fry in oil for 3 minutes. Then add your sauce, and coat the noodles in it as it thickens.
- Return your veggies and cashews to the pan, and stir until combined and heated through. Remove from heat and sprinkle with chopped cilantro and sesame seeds. Enjoy!