🥦 What Makes This Recipe So Good
Stir fry noodles are so delicious, but even better than that… they’re SO easy to throw together. Perfect for a busy day when you just want something comforting and satisfying but don’t feel like prepping and cooking an entrée and sides. This recipe is a fantastic way to use up any vegetables you’ve got on hand. Feel free to add carrots, bean sprouts, long slivers of bell pepper, snap peas, mushrooms… Basically anything goes. Just make sure to slice and dice everything up fairly small so it all cooks evenly (and quickly). I’ve made this stir fry with both tofu and chicken, but honestly, you could use beef or pork or even omit the protein entirely and just enjoy a bowl of stir fry noodles with veggies. It’s totally up to you.
👩🏼‍🍳 Chef’s Tips
You can absolutely prep this dish ahead of time to make cooking it even faster and easier. Just chop the broccoli, bok choy, green onions, and any other vegetables you plan to include the day before. Refrigerate each one separately in an airtight container. You can mix up the sauce the day before, too, and refrigerate it until you need it. You can even cut up the tofu or chicken ahead of time. Just don’t marinate the protein too far in advance. The acidity in the marinade can cause the protein to break down if it marinates too long. What kind of noodles should you use for this stir fry? There are SO many options! Lo mein noodles, soba noodles, rice noodles, spaghetti or linguini, Udon noodles, or even ramen noodles for a budget-friendly version. Basically any noodle that’s long and thin will work well here. Just be careful with some of the more delicate ones, as they can break when you’re stirring everything together.
Try These Asian-Inspired Recipes, Too!
Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto) Pork Stir Fry Wonton Egg Drop Soup Shrimp Tempura Sheet-Pan Gochujang Chicken and Potatoes Duck Fried Rice Kylie Jenner’s Ramen Noodle Recipe
