Impromptu Stir Fry

What do you do when you aren't sure whether to order take out, eat cereal, or go to bed hungry? First, check your fridge and your pantry. Do you have the essentials, like a couple veggies, a few sauces, and noodles? If you do, you have have a healthy dinner awaiting you in about 15 minutes.


  • Sweet potato vermicelli (any kind of noodles work here)
  • 1 medium yellow onion, sliced
  • 3 cloves garlic, minced
  • 1/2 green bell pepper, diced
  • 2 cups spinach, roughly chopped
  • 2-3 tbsp chopped cilantro, for garnish
  • 3 tbsp soy sauce
  • 2 tbsp Hoisin sauce
  • 4 tbsp Sriracha sauce
  • 2 tsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp corn starch
  • Water
  • Salt
  • Pepper


Cook noodles according to package instructions. Drain and set aside. Heat sesame oil in a skillet and cook onions until tender, then add bell pepper and garlic. Stir it around until it becomes fragrant, the add soy sauce, Hoisin sauce, Sriracha, and rice vinegar. Season with a tiny bit of salt (soy sauce is already salty) and pepper. Add 2 cups of water and 1tsp corn starch to thicken the sauce. Taste and adjust seasonings accordingly. Lastly, add the chopped spinach and reduce to low heat. Cook until the spinach just wilts, and combine noodles with the sauce. Transfer to a serving bowl and garnish with cilantro.

While these noodles look a lot like this other sweet potato vermicelli dish I made earlier, it tastes nothing like it. The noodles are super thin and glassy, so they absorb that brown color from the sauce almost immediately.