A Noodle and Vegetable Stir-fry

A culinary short cut that I have taken up recently is buying pre-washed and packaged salad mixes to cook with. I love eating my veggies but sometimes, having to do all that washing and chopping prior to cooking can be a real deterrent. Enter the bagged salad mix: the answer to my laziness.

Tonight, I used a bag of coleslaw mix for my noodle stir-fry. You can add anything you wish into a noodle stir-fry (think onions, ginger, garlic, carrots, green beans, bean sprouts, sugar snaps, broccoli, zucchini, tofu, chicken, etc. The possibilities are endless) but cabbage is always a must on my list. It is one of the vegetables that we all love (yay!) and eat a lot of, plus it is really good for you.

A bag of coleslaw mix is perfect for my stir-fry because it contains shredded cabbage and carrots. All I do is dump the contents of the bag into the frying pan and stir it around – it doesn’t get any easier. My noodle of choice to cook with these days is thin cut rice vermicelli. The delicate threads break up into small pieces in the cooking process and become easily scoopable with a spoon, perfect for feeding my baby son.

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