I think Stir-FRidaY is going to be a new thing in my house. I was happy to see that the 1 Trip To Trader Joe’s + $20 = 5 Easy Vegan Dinners menu for Friday calls for making Vegetarian Noodle Stir-Fry because I love stir-fry. A lot. It’s the perfect meal for the end of the week because you can throw whatever vegetables you have left in your refrigerator in your wok, and you’ll get a delicious meal every time. (You don’t actually need a wok. A large saute pan will work just fine.)
Remember on Monday, I said I didn’t care for Trader Joe’s Organic Brown Rice and Quinoa Spaghetti? Well, it’s actually really good in this stir-fry! It reminds me of lo mein noodles.
When I got out the ingredients to make this recipe, I was happy to see I did have the three carrots and 1/3 red onion left over from previous recipes from this week. It’s nice to be able to use up most of the groceries I purchased for this challenge.
I think there may be an error in this Friday recipe in regards to the vegetable broth.
We used 2 1/2 cups of broth for the soup on Thursday, meaning that we have 1 1/2 cups left. But even though the stir-fry recipe calls for 2 cups, I don’t think that much is necessary. I didn’t measure the broth. I simply poured enough in the pan to cook the vegetables and have a little sauce. I ended up with leftover broth in the carton I didn’t need.
I enjoyed this final recipe of the 1 Trip To Trader Joe’s + $20 = 5 Easy Vegan Dinners menu. I will try adding other favorite ingredients the next time I make it, such as mushrooms and snow peas.
What did you think of this recipe? Would you like to see more challenges like this in the future? Please leave your comments below. I hope you enjoyed cooking with me this week!