Vegetable Stir Fry

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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
With steamy vegetables and savory soy and sesame, this stir fry has it all. Packed with nutrients from the various vegetables you will be coming back for more week after week! This recipe costs $2.12 per serving and $8.50 for the whole recipe.
Servings 4
Course Main Course
Cuisine Chinese
Servings4

Ingredients

Noodles
  • 1 Ramen Noodles 9 Ounce Package
  • 1 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
Vegetable Stir Fry
  • 2 Broccoli Heads
  • 2 Zucchini
  • 2 Yellow Squash
  • 3 Carrots
  • 4 Green Onions
  • 3 tbsp Olive Oil
  • 3 tbsp Soy Sauce
  • 2 tbsp Sesame Oil
  • 1 tsp Ginger Powder
  • 1 tbsp Sesame Seeds Roasted

Method

  1. Prepare Noodles: Bring large pot of water to boil and add 1 to 2 tablespoons of salt. Once boiling, add entire package of ramen noodles and cook according to package directions. Once fully cooked, remove and drain water. Add noodles back to empty pot and stir in soy sauce and sesame oil
  2. Prepare Vegetables: While noodles are cooking, prepare the vegetables. Stem the broccoli and cut into bite sized pieces. Cut ends off of zucchini and yellow squash then slice in half lengthwise and cut into small half moons. Cut carrots into 2 inch long sticks (julienne). Slice green onions thinly and set aside the dark green portion as a garnish.
  3. Stir Fry Vegetables: Heat a wok or large frying pan on high heat and add olive oil. Add carrots to pan and cook while stirring for 1 minute. Add zucchini, yellow squash, broccoli and white portion of green onions all at once to the pan. Continue cooking and stirring constantly until vegetables are caramelized and tender. Add soy sauce, sesame oil and ginger powderand stir to coat all the vegetables.
  4. To Serve: Place noodles in a large bowl or on a plate. Top with vegetables then sliced green onions and sesame seeds.
  5. Meal Prep Tip: This recipe keeps well or about 24 hours in the refrigerator. It can be eaten up to 3 days after but the vegetables start to get soft. All in all, it is best to make it for dinner one day and then eat any leftovers for lunch the next day.