The Easiest Veggie Stir Fry Possible


  • Rice Noodles (or if unavailable a wide linguine or fettuccine will do)
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Large Onion
  • 1 Head Broccoli
  • 3 cloves Garlic
  • 1 Tbs Minced/Grated Ginger
  • 8 oz Mushrooms
  • 2 Tbs Sriracha
  • 3 Tbs Soy Sauce
  • 1 Tbs Rice Vinegar
  • 3 Tbs Brown Sugar (or Maple Syrup)


The Sauce

  1. Mince garlic and ginger into paste. A good way to do this is to crush small pieces with the side of your knife and then mince.  Put in small bowl.
  2. Add in Sriracha, Soy Sauce, Rice Vinegar, and Brown Sugar and whisk. Set aside.


Tip: Doing this first lets the flavors meld together, especially the fresh ginger and garlic.

The Main Dish

  1. Cut the peppers and onion into large strips, and your broccoli and mushrooms into large pieces as well. Steam them in a large pan until the colors are vibrant.
  2. Boil your noodles until al dente. Drain and RINSE put back into pot.
  3. Add veggies and sauce to pot over medium low heat and stir occasionally, cooking for 2-3 minutes. Overcooking will make the garlic and ginger become bitter.


  • Make sure you don’t overcook your noodles  otherwise they will become mushy later on. Rinsing helps remove excess starch so do not skip this step.