Noodle Veggie Stir Fry - 20 Minute Recipe

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are lower in calories and carbs.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and canola oil is more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: basil

Parsley is a common herb and basil is often less expensive.

Slice pork chops thinly and add to a bowl with soy sauce and black pepper, then mix and set aside for a few minutes.

Prepare vegetables: slice carrots, chop broccoli fuettes, slice snow peas, and bell pepper.

In a bowl, mix together beef stock, hoisin sauce, soy sauce, brown sugar, cornstarch, and a little Sriracha for heat, then set aside.

Cook rice noodles in boiling water according to package instructions, then drain and set aside.

In a large skillet or wok, sear the sliced pork until cooked through.

Add minced garlic to the skillet and sauté for a couple of seconds until fragrant.

Add the prepared vegetables to the skillet and cook for a couple of minutes until they begin to soften.

Pour the prepared sauce into the skillet and cook everything together for a few seconds.

Add the cooked and drained rice noodles to the skillet, mixing everything together and cooking for a couple of minutes until thick and glossy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary