Stir Fry Veggies and Noodles.

This post is going to be about the dinner I made tonight. Sometimes when things are just so good, I want to save it! Most of it tends to be recipes from Pinterest (which is where this one comes from) but if I put my own tweak to it then I want to save it separately. Anyways, I usually get bored reading people’s blog post when all I came there for was the food, so lets get into it.


  • 1 package frozen stir fry vegetables of your choice (the kind I had was literally labeled “stir fry vegetables”, so just grab whatever you can find and/or like!)
  • 1 lb Linguine pasta
  • 4-5 tbsp Unsalted Butter
  • 4 tbsp Brown Sugar
  • 4 tbsp Soy Sauce (or tamari, whatever you prefer)
  • 1 tsp Red Pepper Flakes (optional)
  • 2-3 Green onions, chopped
  • 5 Garlic Cloves, sliced (or minced, whatever you prefer..doesn’t really matter)


  1. Bring a pot of water to a boil. Once boiling, add your pasta.
  2. In a large skillet or wok, heat a few teaspoons of oil on medium high heat. Once hot enough, add frozen veggies and cook according to package. Mine said to cook for about 4-6 minutes so I added them to the pan when my pasta had about 6-7 minutes of cooking time left.
  3. When the pasta is cooked, drain and add back to the empty pot and coat with a couple tablespoons of butter so they don’t stick together.
  4. Add your green onions and garlic to the pan of veggies. Cook for 30 seconds-1 minute or until garlic is fragrant and make sure it doesn’t burn! Add the remaining butter to the pan of veggies and stir around to help it melt.
  5. Once butter is melted, add your brown sugar and red pepper flakes. Continue to stir around so that it is completely incorporated into the stir fry and you no longer see bits of brown sugar. Add your soy sauce and your noodles and stir to combine. Serve!

It might look like there isn’t enough sauce in this dish, and you can definitely add more soy sauce if you desire, but I felt like this dish was perfect. It wasn’t heavy with sugar or soy sauce and the butter (which might sound weird to add in the first place) makes it so comforting. Remember growing up and just eating buttered noodles? It’s like that, but then you get a hint of sweetness in the background and it just works! You can also use whatever noodle your heart desires, btw. You should give this recipe a try! It’s done in  about 20 minutes or less depending on how fast you are. You could probably skip the green onions and garlic too if you didn’t want to cut anything up, but I looooove green onions and garlic so that’s a must for me!

Recipe inspired by: Sticky Garlic Noodles

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