Ginger Orange Broccoli And Noodles⚓︎

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  • 8 oz dried stir-fry noodles (about 1/2 bag) such as thick stir-fry rice noodles, dragon noodles, etc.

Stir Fry⚓︎

  • 1 tbsp refined sesame oil, grape, or canola
  • 1/2 large sweet onion, thinly sliced
  • 2 large broccoli crowns (1.5 pounds total), cut into bite-size florets
  • 1/2 large red bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1/2 cup roasted, unsalted whole cashews


  • 5 tbsp low-sodium soy sauce
  • 1/2 cup fresh orange juice (from 2 large oranges)
  • 1 tbsp cornstarch
  • 1 tsp Sriracha


  • 1/4 cup water
  • 2 cloves garlic, thinly sliced
  • 1.5 tsp ground ginger


  • Chop the vegetables
  • Start a pot for the noodles and cook in parallel following the package directions (drain when done)
  • Add oil to a large skillet or saute pan over high heat. Add the onion and stir-fry for 2 minutes until starts to brown
  • Add the red and yellow bell peppers, broccoli, cashews, and salt. Stir-fry for 5 minutes, or until the thickest broccoli stems are tender and the cashews are slightly blackened
  • Reduce the heat to low. Add the water, stirring until it evaporates. This helps the pan to cool down. Add the garlic and ginger, then stir-fry for 1 last minute
  • Whisk together the soy sauce, orange juice, cornstarch, and Sriracha in a medium bowl
  • Turn off the heat. Add the soy sauce mixture, stirring until it thickens into a glossy sauce
  • Add the drained noodles and stir gently until everything is evenly coated


  • Optional: Saute cubed chicken until it is golden brown, then stir in before serving