Noodles: rice vermicelli, udon, soba, ramen, or angel hair pasta all work. I especially like noodles with the Vietnamese and nutty sauces, below.
Then, heat up some cooking oil of your choice in a frying pan, and get to work:
2. Hard veggies: these will have to go into the frying pan first, as they need a bit more time to cook. Keep them crisp-tender, though, which saves on cooking time and keeps your meal from being a pile of mush.
- kale, mustard greens
- pea pods
3. Soft veggies: add these at the end and cook just until wilted.
- bok choy, Swiss chard, spinach
- thinly sliced bell pepper
- summer squash, zucchini
- water chesnuts
4. Some sauces: dump these in at the last minute, stir, and pour the whole concoction over rice. These will all keep in the fridge for at least a week. Sprinkle with sesame seeds or crushed peanuts if you want to feel fancy.
Zesty: 1 teaspoon grated ginger, 3 tablespoons Sriracha, 3 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon rice vinegar
Mild: 2 -3 tablespoons cornstarch, 1⁄4 cup brown sugar, 1⁄4 teaspoon ground ginger, 2 cloves garlic, 1⁄2 cup soy sauce, 1⁄4 cup cider vinegar, 1⁄2 cup water, 1 1⁄2 cups vegetable broth
Nutty: 1/4 cup creamy peanut butter mixed with 2 tablespoons hot water, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 1 tablespoon honey, 1 tablespoon Sriracha, 1 teaspoon sesame oil, Zest and juice of 1/2 lime
Vietnamese inspired: 1 diced serrano pepper, 2 cloves garlic, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 4 tablespoons fish sauce, 6 tablespoons lime juice, 2 tablespoons vegetable oil