Is there anything better than a great stir-fry? In my mind, a fantastic stir-fry should contain three elements: a flavorful sauce that compliments rather than overpowers, a variety of veggies + textures and a hefty dose of fresh garlic + ginger.

Bonus points = interesting mushrooms! I’m a huge fan of oyster mushrooms⁠—they have a sort of nutty flavor and give off a fantastic aroma. Pair them with crunchy broccoli and onions and you’re in for a treat.

INGREDIENTS - STIR-FRY

• 1 package rice flake noodles (available at your local Asian or ethnic grocery store)

• 2 broccoli heads, cut into florets

• 1/2 lb. oyster mushrooms

• 2 T. fresh ginger, peeled and minced

• 2 T. fresh garlic, peeled and minced

• 1 yellow onion, chopped

• 1 package frozen green peas, cooked according to package directions

• Sliced green onions and sesame seeds, to garnish

• 2 t. sesame oil

INGREDIENTS - SAUCE

• 3 T. vegetarian stir fry sauce

• 1 1/2 T. light soy sauce

• 1 T. dark soy sauce

• 2 t. agave

• 1 T. water 

• 1 T. sweet chili sauce

• 2 t. garlic chili sauce

STEPS

*This is a very loose recipe. Add as much or as little of any ingredient as you’d like. The steps are laid out as if you’re making a single-serving portion (my husband and I cooked our food in separate skillets because he was adding meat to his).

1) Dump the rice flake noodles into a large bowl and cover them with cold water. Soak until the noodles are pliable, about 5-7 minutes. Drain and set aside.

2) Combine the sauce ingredients in a bowl and whisk well. Note that this is enough sauce for two portions of noodles, so make more or less as needed.

3) Add the sesame oil to a cast iron skillet or large wok and turn the heat to high. You want the skillet to be screaming hot!

4) Once the skillet is as hot as it can possibly get, add a handful of yellow onions and a pinch of garlic and ginger. Cook for a couple of minutes, stirring frequently, until the onions start to brown.

5) Add a handful of mushrooms and broccoli and continue to stir frequently.

6) Once the veggies are nearly done cooking, add a handful of noodles and stir in some sauce. Cook for a couple of minutes, stirring frequently, until the noodles have visibly absorbed the sauce.

7) Serve and top with green onions and sesame seeds.