Over the weekend I shopped at Sanwa Farmers Market. Using the produce I purchased there, today I made a vegetable noodle stir-fry for dinner. This dish is simple, quick and can be made with whatever produce you have on hand. Let’s begin!
Grab your ingredients.
*Note: All measurements are approximate.
Sauce:
2T Sriracha
2T honey
½ cup soy sauce
1/4 cup teriyaki sauce
3T oyster sauce
Main dish:
2T oil
1 package pasta (I used spaghetti)
4 carrots, peeled and cut (to preference)
1 broccoli crown, cut
1 can of baby corn, drained
½ large onion, diced
2 cups snow peas
3 heads of baby bok choy
In a medium pot, cook the pasta according to the package directions. Drain and set aside.
While waiting for the water to boil, prep the vegetables. The carrots take the longest to cook, so steam them first. This can be done on stovetop or in the microwave. I didn’t feel like waiting for the stove to heat so I used the microwave method. Place the cut carrots in a shallow bowl with a little water and set microwave for 1-2 minutes. Make sure they still have some crunch left.
Heat the oil in a large pan over medium-high heat. I used a wok.
Once the oil is heated add the carrots, onions and baby corn. Cook for about 5 minutes.
Add the broccoli and cook until it starts to turn a bright green.
Now add the rest of the vegetables. *Add leafy greens last because they cook the fastest.
In a separate bowl, whisk together the sauce ingredients. Set aside.
Once the vegetables are finished cooking, set the temperature to low. Add the noodles to the pan. Mixing together. Add the sauce and stir well.
Serve the stir-fry in a bowl (or plate) with chopsticks (or fork).
Enjoy!
masscommunchies 