Kitchen Sink Noodle Stir Fry

Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes

This delicious and quick meal designed to help you use up those pesky vegetable ends (I know you have one lurking in the fridge) and any other bits and pieces you may not know what to do with. So while there are some amounts, this is meant to be imperfect.

Ingredients

1 pound of soba noodles (or noodle of your choice)
2 slices bacon, thinly sliced (optional)
Olive oil (sub coconut oil)
1/2 an onion, sliced
3 cups of mixed chopped vegetables (I had peppers and broccoli to use up)
2 clove garlic, minced
2 tablespoons oyster sauce
1 tablespoon chili crunch (optional, if you like a little spicy)
2 tablespoons fish sauce (I like Red Boat)
Juice of one lime
2 teaspoons coconut sugar
1 bunch of chopped cilantro (optional)

Chef Tips

I like to use a wok for this dish as it requires just one pan. If you don’t, you can roast the vegetables in your oven and then cook your noodles separately.

Preparation

Step 1

Bring a copious amount of water to a boil in your wok (if you don’t have a wok, use a large pot). Cook your noodles according to the instructions. Set aside about 2 cups of the cooking water. Drain and set aside.

Step 2 (for the sauce)

Mix together the oyster sauce, chili crunch (if using), fish sauce, lime juice and coconut sugar. Set aside.

Step 3

Heat the wok over high heat. Add some olive oil and stir fry the vegetables; about 2-3 minutes. Note: if using bacon. Cook the bacon over medium heat until golden brown prior to stir fling the vegetables.

Step 4

Add in the noodles, sauce and two cups of pasta water; toss all together and taste. Serve right away.