Vegetables stir fried

Refrigerator Gold Stir Fry

Have you ever opened your refrigerator and realized that those green onions you meant to use are still in there looking sad and forgotten? Or how about the plate of sautéed spinach and garlic you forgot to take to lunch? Rescue your leftovers from the trash with this simple stir fry. Add in a simple but intense sauce made from pantry staples and you've got a treasure on your hands.

3-4 Servings

Updated: Mon, 08/01/2016 - 12:05pm


  • 1 (12-ounce) package rice noodles
  • 2 Tablespoons sesame oil
  • 1 garlic clove, minced
  • 1 Tablespoon minced ginger
  • 2 cups leftovers vegetables, diced
  • 1 Tablespoon sesame oil or toasted seseame oil
  • 3 Tablespoons soy sauce or tamari
  • 2 Tablespoons rice vinegar or white vinegar
  • 1½ Tablespoons honey
  • 1 Tablespoon corn starch
  • ¼ cup water
  • Pepper, to taste
  • Sprouts (optional)
  • Sesame seeds (optional) 


  1. Cook noodles according to package directions. Drain and set aside
  2. Heat oil over medium heat in a large pan or wok.
  3. Add garlic and ginger and cook for 30 seconds.
  4. Add remaining vegetables and saute for 3-5 minutes until vegetables have softened. 
  5. In a small bowl, combine sesame oil, soy sauce, vinegar and honey together. 
  6. In another small bowl, stir together corn starch and water until thick. Add to sesame oil mixture and stir well. 
  7. Add sauce and noodles to stir-fry. Toss noodles in sauce to make sure they are coated well. Season with pepper. 
  8. Remove from heat. Garnish with sprouts and sesame seeds. Serve and enjoy!