Simple Frozen Vegetable Stir Fry with Rice Noodles Recipe | Sip Bite Go
Want a delicious and easy main dish in about 20 minutes? Don’t have much left in the fridge? Learn how to make a simple frozen vegetable stir fry with rice noodles. It’s satisfying, packed with veggies, and is one of the best frozen stir fry recipes for work from home lunch.
8ozRice Noodles A Taste of Thai RiceNoodles in Linguine, Vermicelli, or Slim Cut
1.5cupsfrozen vegetable mixBirds Eye brand
2Asian sauce packetsBirds Eye brand
Bring a pot of water to a boil and add A Taste of Thai Rice Noodles. Cook as directed to al dente. Once done, strain and set aside.
Add Birds Eye frozen vegetables to a medium pan set on medium heat on the stove with ¼ cup water. Cover pot cover and cook for ~2 minutes until most of the water evaporates.
Remove the lid and add one sauce packet to the pan of vegetables. Add ¼ cup water to the pan, and stir together the vegetables and sauce packet. Adding this extra water will keep the sauce from burning.
When the water evaporates and the vegetables are covered in sauce, Add another ¼ cup water to the pan and another sauce packet. The mixture will bubble. Add rice noodles and stir to coat the noodles in sauce for 10-20 seconds. Turn off the heat. Plate and garnish with sesame seeds and cilantro.
This is written as a stir fry recipe for 1 serving. Scale it up and down easily.
This simple frozen vegetable stir fry recipe makes the most of shortcuts from frozen vegetables and the sauce packets included in the bags.