When we brainstorm dinners you can make in 35 minutes or so, our thoughts often turn to the stir fry. In this traditional form of quick cooking, flavor develops as ingredients take a quick turn being cooked in a hot pan. Just like the inhabitants of Thailand, Vietnam, and parts of China, we could eat some sort of stir fry for practically every meal. The flavor variations are infinite, from shrimp fried rice to curry noodles with pork. Yet it’s our latest creation, these Roadside Noodles with Bell Pepper, Tomato & Broccoli Rabethat we want to tell you about today.

As with many stir fries, here we start with the aromatics, sautéing ginger, garlic, and lemongrass first. Not long after, we add onion and stir fry that with a freshly slivered red pepper (which, awesomely, is in season right now and therefore boasting extraordinary flavor). From there, we add as many vegetables as we can pack in, like tomatoes and broccoli rabe, and we finish off with some herbs, too.

We call them roadside noodles because they’re quite similar to the noodles that you’ll find served from a roadside stand almost anywhere in Southeast Asia.

If you’re inspired by our vegetarian stir fry situation, then it’s easy enough to follow the formula on a non-Blue Apron night. Set a pan over high heat – a skillet works just as well as a wok. Simply chop up garlic and ginger. Cook that in some oil, then add onions and any vegetables you like. Throw in cooked noodles–either rice noodles or wontons noodles, as we use here. Make a sauce by stirring together soy sauce and mirin (or sub in white wine), plus a little bit of sugar. Garnish with herbs or some peanuts. And that’s dinner!

You can get the full recipe for Roadside Noodles over in our cookbook here.

We’re happy to be participating in Food Network’s Summer Fest, a weekly blog tour of all the incredible produce we’ll be enjoying this summer. This week, the topic is peppers! You can see the other bloggers’ delicious sweet pea creations by following the links below.

The Heritage Cook: Poblano Pepper, Corn and Potato “Chowder” Salad
Dishing: Bell Peppers Chutney/ Capsicum Chutney
The Lemon Bowl: Red Pepper Salsa
Weelicious: Bell Pepper Egg Flowers
Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas
Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles
Napa Farmhouse 1885:Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles
Red or Green: Green Chile Pork Stew
Devour: Stuffed Peppers 5 Ways
Chez Us: Grilled Eggplant and Carmen Pepper Pizza
Daily*Dishin: Marinated Peppers and Shrimp New Orleans Style
FN Dish: Sensational Stuffed Peppers