A few weeks ago my house was under attack by the dreaded stomach bug. One by one the kids all succumbed to the enemy. I quickly went into to a full panic survival mode and manned all my battle stations. BRAT foods and coconut water for rehydration were strategically waiting in the kitchen for the all clear. The kids were each quarantined, surrounded by ample towels, and given the receptacle of their choice. Hand soap was restocked in all of the bathrooms as I lay in wait. Husband was sent out for disinfectant.
LOTS of disinfectant.
Without going into any gory details, it was a 4 day war. We emerged victorious, though slightly weakened; the kids from the virus and Husband and I from being on containment and clean up duty. Eventually everyone regained their strength and appetite. All of the meals that I had previously planned for the week were never made, as we spend the week eating bananas, applesauce, rice, potatoes, and anything else bland and scentless as to not offend the ill.
As a result, I had a fridge full of vegetables in desperate need of cooking. I decided to toss them all together into a stir “fry” noodle dish with a delicious, yet simple sauce. I say “fry” in quotes because you know I am not about to add oil to my food, especially after a tummy bug. Fat (while not a bad thing if it comes from whole plant sources) is a no-no for up to 5 days after a stomach virus as it will irritate the lining of the already inflamed stomach and cause you to relapse. Been there, done that. Don’t be like me. Say no to fat for a few days. Ok?
Anyway, the dish was such a hit, I knew I had to share it with you, dear readers, because I only share the best with you. If you are more prepared than I was and have all your veggies pre chopped on your meal prep day, this dish is a 20 minute wonder, including the time it takes to boil the water and cook the noodles. The leftovers were delicious the next day cold which is perfect for school lunches, so plan on making extra.
Clean Out the Fridge Noodle Stir “Fry”
- 4 cups chopped veggies of your choice (I used zucchini, bell pepper, carrots, broccoli, and snow peas)
- 12 oz of noodles (I used vermicelli noodles, but rice noodles, udon noodles, or dairy free ramen noodles would all work too)
- 1/2 cup Coconut Aminos (or soy sauce or Tamari)
- 1.5 tsp Thai Kitchen Red Curry Paste
- 1 tsp Sriracha (or more if you want more spice)
- juice of 1 lime
- sesame seeds
- Bring a large pot of water to a boil on the stove.
- Cook the noodles to package directions.
- While the noodles are cooking, heat a large skillet over medium-high heat.
- Add the veggies to the pan with a splash of water as necessary to keep them from sticking.
- Saute the veggies until they are tender crisp. Set aside.
- In a small bowl, whisk together the coconut aminos, red curry paste, and Sriracha. Set aside.
- When the noodles are finished, drain them well.
- Add the noodles and sauce to the veggie pan over medium-high heat. Stir well for 1-2 minutes, until well combined and the sauce has evenly coated all of the veggies and noodles.
- Turn off the heat and squeeze the lime juice over the noodles. Stir well.
- Serve immediately. Sprinkle each serving with sesame seeds and extra Sriracha if desired. Serves about 4. Store any leftovers in airtight containers for up to 3 days.
What do you with unexpectedly leftover produce? Share in the commenents below!