Enjoy this fast recipe and easy recipe that makes you eat the rainbow!
About this Recipe
By: Luci Conkling
This recipe has been my go-to since I have moved back home (due to COVID). I’ve been on my own weight-loss journey and have been trying to consume more vegetables in each meal. This recipe is great for me because of the amount of veggies, but also because it keeps me full. This stir fry is perfect for the busy college student because the recipe time is just how long it takes you to cut up veggies and put it in the pan. Try it yourself and change up the ingredients to whatever veggies you love! Share your versions with me, I’d love to see your creative twists!
- 2 cups of cooked rice noodles
- 1/2 cup of broccoli
- 1 green bell pepper
- 3 small peppers (I used one of each color [red, yellow, orange])
- 1/2 cup of raw greens (I used Swiss Chard)
- 1 shredded carrot
- 1 shredded radish
- 1/2 cup of Teriyaki sauce
- 1/2 a lime (optional)
- 2 garlic cloves (optional)
The one thing I didn’t add to the ingredients list was shrimp. This recipe could easily be vegan if you decide not to add a meat, or you could add a different protein like chicken, beef, etc. I made this stir fry for lunch today and I added two scrambled eggs. It’s a very versatile recipe that can be changed to whatever veggies or proteins you prefer. The best part-it’s so fast! Like I mentioned in the intro, if your pasta is already cooked (or you are cooking it while you put the veggies in the pan), then all you have to do is put some chopped veggies in a pan, add the noodles, and boom you’re done. Easy Peasy!
Step by Step Instructions
Cook your rice noodles.
While the noodles are cooking, cut your vegetables and greens and add 2 tablespoons of olive oil to a large skillet on medium heat.
If you are going to add a meat to your stir fry, now would be the time to cook that protein in your skillet. Once your meat is cooked, proceed to step 4. (For this recipe I used about seven frozen shrimp and cut them into bite sized pieces before I threw them in the pan.)
Once all of your veggies and greens are chopped how you like them (I prefer peppers diced and carrots and radish shredded), add them to the large skillet and let them cook for 3-5 minutes.
Once the vegetables and greens are cooked, turn down the heat to low and add the cooked noodles (drained).Add the Teriyaki sauce and stir until all ingredients are mixed together.
Serve with a slice of lime and enjoy!