This quick noodle-stir-fry comes with your choice of proteins and vegetables, as well as a delicious orange-miso dressing.
The season for fresh oranges is returning and this stir-fry will celebrate the occasion!
I’ve been tinkering around with this stir-fry sauce over the past year and it has quickly become a favorite in our house. As opposed to so many orange sauces which often feel heavy and cloyingly sweet, this one is refreshingly light and bright and keeps the flavor of fresh oranges front and center — no additional sweeteners needed!
Freshly squeezed orange juice pairs perfectly with umami-rich soy sauce and sriracha, which adds heat. It also goes well with any protein or vegetables you have available. Ours is usually made with leftover chicken or shrimp, and any other veggies that are in the crisper. The carrot ribbons are an interesting addition (and easy to make using a vegetable peeler). Feel free to also swap in tamari if you’d like to make this recipe gluten-free, or you can use tofu as your protein and easily make this stir-fry vegan too.
This is a wonderful stir-fry…
