Quick and Easy Stir Fry
When the hubby works late and it's just me, the little one, and the dogs, I'm always looking for quick, easy, and healthy recipes that I can whip up without it taking too much of my time or attention. This stir fry is one of our favorites and because we already had the noodles prepped from our pasta night the evening before, it took no time at all to put everything together.
I love stir fry because it's a great way to incorporate left overs and veggies. Have veggies in the fridge that are about to go bad? Throw them in a stir fry! In this case, we had a TON of left over noodles from spaghetti night and I really didn't want to have pasta again, so I threw some organic frozen veggies into a large skillet and went the stir fry route.
All you need for this recipe is a healthy noodle of choice, frozen veggies, meat protein of choice (optional), a neutral oil, liquid aminos (or soy sauce), garlic, ginger, and some salt and pepper. For this particular meal, we used Banza chickpea noodles and Quinoa noodles because that's what we already had prepared. I also recommend rice noodles, edamame noodles, or, if you're not a fan of noodle alternatives, a 100% whole wheat pasta. I used a frozen organic stir fry medley as a base for the veggies, however, I like to have a lot of veggies so I added more broccoli and peas. You can use whatever vegetables work for you! As far as the meat goes, we alternate between wild caught shrimp, salmon, or organic chicken. We used salmon in this recipe.
1 package of noodles of choice
1 bag of frozen organic stir fry medley
1 bag of frozen organic broccoli
1 bag of frozen organic peas
8 oz. wild caught salmon or 2 frozen salmon patties. (optional)
1/4 cup of coconut aminos (or soy sauce)
2 tbs. of Extra Virgin Olive Oil
2 tsp. of minced garlic
2 tsp. of ground ginger
No salt seasoning herb mix to taste
Sea Salt to taste
Pepper to taste
Dash of lemon juice
1. In a large skillet over medium heat, add the frozen vegetables and cook until tender.
2. While the vegetables are cooking, bring water in a large pot to a boil and cook noodles according to box instructions.
3. Bake salmon at 400 degrees for about 10 minutes or until the fish oil turns white. Remove skin after cooking.
4. Drain noodles and rinse. Add them to the veggie medley. Mix well.
5. Flake the salmon and add it to the large skillet with noodles and veggies. Mix well.
6. Add coconut aminos, garlic, ginger, oil, herb mix, sea salt, pepper, and lemon juice. Stir until everything is well covered and mixed. This is where I taste test things and see if I want to add more of anything. Occasionally it will need to more seasoning or more aminos.
7. Serve warm and enjoy!
If you enjoyed this recipe let me know! I'd love to hear your experience with it. If you're looking for more tips on recipes and what kinds of meals you can incorporate into your weekly meals, get in touch, I'd love to help you out!
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