Simple Healthy Vegetable Stir Fry with Noodles

Step 1

Prepare the vegetables. Wash and dry them well. Then finely slice (or dice) the bell pepper, julienne or thinly slice the carrot (peel first if preferred) and chili, and chunkily slice the spring onions. Depending on the size of your mushrooms, leave them whole or slice them into smaller pieces.

Step 2

At the same time, mince or grate the ginger and garlic (unless you’re using pre-prepared ginger/garlic paste).

Step 3

At this point, I also like to measure out all my vegan stir-fry sauce ingredients so they're ready to go when needed.

Step 4

Heat your oil of choice over medium-high heat in a large skillet or wok. Once hot, add the garlic, ginger, and chili, and stir-fry for a minute.If you’re planning to add noodles to the dish, you can also prepare them now according to their package instructions.

Step 5

Add the chopped vegetables (not including the bok choy), and cook for several minutes (usually 3-until they’re beginning to become tender.The exact time to cook the vegetables will vary but shouldn't take more than a few minutes for tender-crisp results. For more tender results, they'll need longer.

Step 6

Add the green onions and stir fry for 20 seconds before adding the bok choy and cooking until tender. I left mine whole, but feel free to break the bok choy up into individual ‘leaves’ if preferred.

Step 7

In a small bowl, whisk together all the sauce ingredients until lump-free.

Step 8

Pour it over the healthy vegetable stir fry and cook for an extra minute or two until the sauce thickens.Finally, if you want to, add in your noodles and toss them to coat in the sauce (or if they require stir-frying, add when needed, before adding the sauce). Alternatively, you can serve the stir-fried veggies over the noodles or your choice of grain/side.

Step 9

Store: once cooked, allow the veggie stir fry to cool and then store in an airtight container in the refrigerator for 3-4 days.Freeze: while it's possible to freeze the stir fry veggies, it can affect the texture of the vegetables upon thawing (it works best when the veggies are more on the firm vs. tender side). If you want to freeze it, I recommend doing so for up to a month only. Then thaw in the fridge before reheating.Reheat: there are two main ways I reheat my vegetable stir fry (with noodles) based on the texture I’d prefer. The first is in the microwave (which provides softer results). Alternatively, you can reheat it in a large skillet/wok with a small amount of additional oil.For meal prep/make-ahead instructions, check the blog post!