A Sweet + Spicy Stir Fry | 2 Ways

My obsession with a ramen noodle stir fry all started a few weeks ago when I was at my parent's house over lunch time. I was hungry, my Mom was hungry, and we're both dairy free, so, I'm pretty sure her words were "all I have is asparagus.... and noodles -- that sound good?" ๐Ÿ˜‚ But actually, it was amazing. And it caused me to come home and figure out my favorite ways to stir fry any seasonal veggies I have on hand, and eat ramen noodles at the same time. I've added everything from broccoli, to butternut squash noodles, from red onions to yellow zucchini, and these two sweet + spicy sauce combos hold their own every time.

So, as always, I'd encourage you to make it your own. Cooking should be fun. And if you're a little uncertain, follow my recipe word for word this time, and then next time be more adventurous.

Go ahead, add extra Sriracha. You know you want to. ๐Ÿ”ฅAnd be sure to tag me on Instagram if you try one of these out, I'd love to see it! (@brookecourtney)

HONEY + SRIRACHA STIR FRY

INGREDIENTS:

  • 1/2 Bell Pepper
  • Carrots
  • Sugar Snap Peas (or Frozen Peas)
  • Pineapple (optional, but delicious)
  • 1 package Rice Ramen Noodles (without the seasoning)
  • 1 tsp. Garlic
  • Organic Honey
  • Sriracha
  • Soy Sauce
  • Salt, Pepper, Olive Oil

Serving Size: One hungry Mom

DIRECTIONS:

Heat olive oil in skillet over medium-high heat and begin to boil water for noodles in a separate pot.

Wash and prep your veggies and pineapple, keeping in mind that you may add any seasonal vegetables you have on hand, not only the ones I listed above. Add veggies and pineapple to hot skillet, season with salt, pepper, and garlic. Stir the skillet every few minutes so all parts of veggies get that nice brown/black stir fry flavor from the hot pan.

By now your water should be boiling for your noodles. Cook the ramen according to it's package, drain and set aside.

Once you feel your veggies are cooked and easy to poke with a fork, turn off the heat.

You can now season your noodles one of two ways:

1. Add drained noodles back to their original pot, with a little olive oil over a low heat. Drizzle with a heavy hand of honey, and small amount of Sriracha. (Remember: you can always add more Sriracha after you've tasted it if you want it to be more spicy.)

Or, 2. Add noodles directly to your skillet with the veggies, and make the sauce on everything. I've done it both ways, and it tastes the same. For this post, I only made the sauce on my noodles, leaving the veggies with their bright pan fried colors. 

Once everything is coated in your sauce and the noodles are warm again, transfer to a large plate or bowl. Season with salt and pepper again if you'd like. Sit back and enjoyyyyy.

Tip: If I'm not in a hurry, sometimes I cook my pineapple in a separate little skillet. They don't take nearly as long to cook, and by keeping them separate I ensure that they don't get all smushy cooking along side the veggies. I like a little crunch left in the pineapple, especially when you add a dash of red pepper flakes on the very top right before you take your first bite!

BALSAMIC + RED PEPPER FLAKES STIR FRY

INGREDIENTS:

  • Grape or Cherry Tomatoes
  • 1/2 Bell Pepper
  • Carrots
  • 1 Package Rice Ramen Noodles (without the seasoning)
  • 1 tsp. Garlic
  • Balsamic Glaze
  • Red Pepper Flakes
  • Salt, Pepper, Olive Oil

Serving Size: One ravenous Mother whose kids are finnnnnallllly napping.

DIRECTIONS:

Heat olive oil in skillet over medium-high heat and begin to boil water for noodles in a separate pot.

Wash and prep your veggies, keeping in mind that you may add any seasonal vegetables you have on hand, not only the ones I listed above. Add veggies to hot skillet, season with salt, pepper, and garlic. Stir the skillet every few minutes so all parts of veggies get that nice brown/black stir fry flavor from the hot pan.

By now your water should be boiling for your noodles. Cook the ramen according to it's package, drain and set aside.

Once you feel your veggies are cooked and easy to poke with a fork, turn off the heat.

You can now season your noodles one of two ways:

1. Add drained noodles back to their original pot, with a little olive oil over a low heat. Drizzle with a heavy hand of balsamic glaze, and a dash of red pepper flakes for heat! (Remember: you can always add more pepper flakes if you want it to be more spicy.)

Or, 2. Add noodles directly to your skillet with the veggies, and make the sauce on everything. I've done it both ways, and it tastes the same. For this post, I only made the sauce on my noodles, leaving the veggies with their bright pan fried colors. 

Once everything is coated in your sauce and the noodles are warm again, transfer to a large plate or bowl. Season with salt and pepper again if you'd like. Sit back and enjoyyyyy.

Tip: Sometimes I cook my tomatoes in a separate little skillet. They don't take nearly as long to cook, and by keeping them separate I ensure that they don't get smashed to bits while stirring and cooking the other veggies.

A Trip to Pittsburgh

So often when people say "You guys are really busy" or "I know you're busy, but..." to T.J. or I, he usually replies and says something about how our lives are actually full, not busy. We just don't love the word busy. Too many people wear it as a badge of honor, as if busyness = success, or busyness makes it okay to not make room for the best things, verses all the things.

I love that T.J. says full instead of busy, because itโ€™s a way more accurate description of our lives together. Busy can make it sound like we arenโ€™t enjoying all the things we have and get to do, that instead we're just rushing from one thing to the next. But we love our lives together, in the full seasons and in the sparse. And right now we are in a full season for sure --- between a newborn, a potty training toddler, two businesses to keep running smoothly, a marriage, and everything else, our days are certainly full.

A few weeks ago, due to a loss in T.J.'s side of the family, we found ourselves on the other side of the state, and instead of just driving out for the funeral and back the following day, we reached out to my cousin, Mandy, and asked if we could crash at their place in Pittsburgh for a few days instead. It was such a refreshing little break nestled right into the middle of our full lives, and I am so grateful for the few days we spent there, even though it was freezing cold and we couldnโ€™t do much exploring with a new baby! We chose not to jam pack our days with activities, but instead spent a lot of time lounging around the house, taking naps and deep breaths, and eating takeout. We did go out a few times and got to explore the Childrenโ€™s Museum of Pittsburgh, which was amazing and had a Mo Williems exhibit at the time, as well as the National Aviary, which June loved. Every new room we went into at the Aviary, June proclaimed without fail "Look, more birds!" "Whoa Mom! More birds!" "Penguins. Those are birds too!" Yes June, more birds... I hear you. ๐Ÿ˜‚๐Ÿ˜

Enjoy this short highlight video of our trip and even though she isnโ€™t in any of the clips (#momfail), I can assure you that Sunny was there! (Sorry second child. ๐Ÿ˜‚) She just slept in the stroller/car seat the entire time.

We definitely want to go back and visit the city again when it's warmer outside. The zoo looks amazing.

Have you ever been to Pittsburgh? If so, what are your favorite things to do, see and eat?! Let me know!