This veggie stirfy is almost always the meal I make when Joel is working late or has something going on that takes him away at dinner time. I wait until Noah goes to bed then whip this up and eat my dinner in peace all by myself! As much as I love those boys of mine, sometimes it’s really nice to just have some time to myself and eat something Joel doesn’t like while enjoying silly, ridiculous shows that he makes fun of me for watching. My life is happy and uncomplicated so I sometimes like to get a little fix of stupid drama, so sue me.
Anyway, this is healthy and simple to throw together using ingredients I almost always have in the kitchen. You can add in anything you like, I just have listed what I had on hand that day. I also really like it with green beans and/or zucchini too. I always look forward to whipping it up anytime I have a night to myself.
- 6 oz. whole grain egg noodles
- 1-2 cups shredded cabbage
- 1/2 tsp. grated ginger (use microplane)
- 1 Tbsp. vegetable oil
- 1 egg
- 2 cloves garlic, finely minced
- 1/4 cup low sodium soy sauce
- 1/2 Tbsp. sesame oil
- 1/2 tsp. Sriracha
- 1/2 tsp. sugar
- Sesame seeds
- Additional add ins: green beans, zucchini, onion, carrots, mushrooms, peppers
- Bring water to a boil then cook noodles according to package directions and add broccoli at the last 2 minutes.
- Meanwhile, combine soy sauce, sesame oil, Sriracha and sugar in a small bowl. Heat a wok over medium high heat. Spray with non-stick spray and crack egg into it. Scramble it quickly then let it cook until set. Flip and cook until no longer runny. Remove from pan and chop into tiny pieces.
- Pour vegetable oil into wok then saute ginger, garlic and cabbage for about 5 minutes or until translucent. Add in pasta, broccoli and sauce mixture and saute for 2-3 minutes. Sprinkle with sesame seeds. Enjoy!