Spoonful of Food

simple stir fry recipe

July 20, 2017

Sometimes, even when I want to cook a (healthy) home cooked meal for me and the MR, time may┬ánot be on my side! With two kids, I admit, not every meal can be elaborate. Though stir fry recipes are simple, by nature, I recently made a quick and easy recipe that was not only super yummy…slightly spicy…and ultra satisfying, but it was such a hit that my husband saved left overs for his lunch the following day (SCORE!!!)

Follow the recipe below for an easy weekday meal (and yummy left overs, whether hot or cold!)

Happy cooking!




Stir Fry:

3 Tablespoons of EVOO

2 Tablespoons of minced garlic


sliced bell peppers (1 red, 1 yellow, 1 orange)

sliced/coarsely chopped red onion (1) white onion (1)

pea pods

mushrooms (I used shiitake, but use whatever you prefer)

*would also be great with water chestnuts and baby corn*

2 package of udon noodles (cook to package specifications)

Sesame seeds (to sprinkle)

Salt/Pepper to taste


Spicy Sauce:

2 Tablespoons (low sodium) soy sauce

1 Tablespoon Sriracha

1 Tablespoon sugar

1 Tablespoon water

1/2 teaspoon red pepper flakes



  1. Heat olive oil in Medium/large size pan on the stove and add minced garlic
  2. Add veggies, cooking on Medium heat, until tender {*tip: cover veggies while cooking}
  3. While veggies are cooking, mix ingredients for spicy sauce (if you don’t want a spicy sauce, you can simply add low sodium soy sauce, to taste, to the veggies)
  4. Cook Udon noodles as directed by package (either on the stove in a separate pot…or (sigh) in the microwave).
  5. Once noodles are cooked (and veggies are tender to your liking) add noodles to the pot.
  6. Mix all of the contents together.
  7. Add the spicy sauce (or plain soy sauce) to the veggie/noodle mix.
  8. Sprinkle Sesame Seeds on top
  9. Serve!

*Make with healthy brown rice, if desired


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