The next time you get home and have no idea what to make, raid your refrigerator and whip up a healthy, delicious, and satisfying stir fry. If you have any meat like chicken or shrimp to throw in, go for it!

The trick to a good stir fry is making sure you start with a good flavour base. Loading it with sautéed garlic, ginger, and onions is a good place to start.

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What you need:

One pot for boiling noodles

One large skillet for stir frying vegetables

 

Any vegetables that are calling out from your refrigerator. I used:

1 red bell pepper

1 handful of broccoli fluorite (cut in half)

1 large handful of sugar snap peas

1 large organic carrot

2 cloves of sliced garlic

1 thumb-sized piece of ginger

Half a small white onion

1/2 lb sweet potato noodles (dangmyeon) or rice noodles if unavailable

A splash of water or stock for steaming vegetables

 

Sauce:

1/3 cup organic tamari sauce

1/4 cup honey

 

1. Start boiling your sweet potato noodles. They cook very quickly (3-5 mins), so by the time they are done, your vegetables should be ready.
2. Sautee garlic, onions, and ginger in a hot pan with some olive oil.
3. Reduce the heat to medium – add your the rest of your vegetables and sauté quickly with the onion mixture. Add a splash of water or stock to let the vegetables steam. I prefer my vegetables more aldente (this takes about 2 minutes).
4. When the vegetables have steamed to your preferred doneness (keep in mind, the less you cook them, the more nutrients they retain), add your honey and tamari, and mix it to create a sauce in the pan.
5. Add your noodles and coat evenly with sauce.
6. Enjoy!

This is a fast and easy meal that is perfect for sharing or having as leftovers. Makes 3-4 servings.

* This vegetable and sauce mix is also great served over rice.