This is a sponsored post by Sprouts Farmers Market. All opinions are 100% my own. Thank you for supporting the brands I love that make this website possible.
Frozen veggies have always been a life saver for me. We all have those days that take everything out of you, you’re exhausted, but you STILL have to prepare a meal in under 30 minutes.
When those days arise, I look through my stash of frozen veggies, put my thinking cap on and create a meal they will never know came from the freezer. For that, I have to thank kSprouts Farmers Market. They offer the best tasting frozen vegetables and a great variety of frozen products.
Sprouts has such a big variety of frozen vegetables, that the possibilities of meal planning are endless. My freezer to table meal this week was inspired by frozen edamame, frozen broccoli cuts and frozen corn. This called for a noodle stir fry.
For this recipe, any frozen veggie of your preference will do. This is a meatless version but you can always add tofu or a protein of your choice. This is a great meal if you are observing the Lenten season or if you are watching your meat intake. It’s loaded with lots of flavor and nutritious benefits from all the colorful veggies it includes.
March is National Frozen Food Month and Sprouts Farmers Market is celebrating with Frozen Fenzy! Check your local Sprouts because lots of frozen items will be on sale this month. The perfect opportunity to stock up for those days when a meal prep short cut is needed.
Frozen Veggies Stir Fry with Noodles
Ingredients
1 (8-ounce) package dry noodles
1/4 cup Sprouts Brand Low Sodium soy sauce
1 tablespoon sugar
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon black pepper
1/2 cup vegetable broth
2 tablespoon canola oil
1/3 cup onion, roughly chopped
2 garlic cloves, chopped
1 medium red bell pepper, sliced in strips
1 cup cremini mushrooms, sliced
1c up cauliflower florets, chopped
1 cup Sprouts Brand chopped frozen broccoli
1/2 cup Sprouts Brand frozen edamame soybeans
1/2 cup Sprouts Brand frozen cut corn
2 cups chopped frozen kale
1 cup frozen peas and carrots
Sprouts Brand Vegetable Broth
toasted sesame seeds
Sprouts Brand red pepper flakes
Instructions
Prepare noodles according to package instructions. Drain and rinse with cold water. Set aside. While noodles are cooking, whisk together soy sauce, sugar, rice vinegar, sesame oil, black pepper and broth in a medium bowl. Heat oil in a wok or sauté pan over medium heat. Add onion, garlic, bell pepper, mushrooms and cauliflower. Cook for 2 minutes stirring constantly. Add broccoli, soybeans, corn, kale, peas and carrots. Continue to cook, stirring rapidly and constantly until vegetables are tender. Add noodles and soy sauce mixture. Increase heat to high. Carefully fold in ingredients using tongs. Cook for 1-2 minutes. If noodles stick to pan, add 2-3 tablespoons of vegetable broth and decrease heat. remove from heat, serve immediately. Garnish with toasted sesame seeds and red pepper flakes.
