Stirfry is my go-to dish for a quick lunch to clean out the fridge while packing a lot of flavor. I like this recipe for a salty but fresh dish. 

Serves 2


  • 3 oz rice noodles
  • 1 carrot, chopped
  • 1 green onion, sliced thinly 
  • 3/4 c green beans
  • 1 tsp sesame seeds + more for plating
  • 2/3 tsp red pepper flakes
  • 1/2 tbsp rice wine vinegar
  • 2 1/2 tbsp teriyaki sauce
  • 1/3 tbsp sesame oil
  • salt and pepper to taste

Start by prepping all vegetables. Add the sesame oil to a large saucepan and put on stove over medium heat. Add in carrots and let cook for two minutes. 

In a separate pot, boil water and cook noodles according to package. Drain and set aside. Add the green beans to the carrots, along with the vinegar and teriyaki sauce. Stir for 3 minutes and add in sesame seeds, pepper flakes, and half of the green onion slices. Add in noodles and stir. Season with salt and pepper to taste. Adjust other seasonings if necessary. Plate and top with more sesame seeds and remaining green onion slices. Enjoy!