Ginger and Arugula Stir Fry (V/GF)

Today I’m sharing my Ginger and Arugula Stir Fry recipe which features two of my favorite ways to use arugula!

Pairing arugula with fresh ginger is one of my favorite food combinations because they both share that spicy heat that is just so irresistible to me! This recipe also uses a cool technique of adding the arugula after everything has cooked, letting it wilt just slightly by the heat of the food. It allows the arugula to cook down while still having that perfect bite to it. 

This is such a flavorful and exciting dish! Especially if you’re into spicy, bold flavors. I usually make a bunch of it and then eat the leftovers throughout the week. It never gets old! 

This recipe is definitely worth trying! Just don’t forget to tag @bunnysbite and let me know what you think! 

Enjoy everyone!

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Ginger and Arugula Stir Fry (V/GF)

Course Main Course

Cuisine Chinese Inspired

Cook Time 20 minutes

Author Bunny

Ingredients

Sauce

• 1/3 cup coconut aminos (GF + Soy free!) or liquid aminos (GF)
• 1/4 cup sesame oil
• 1 inch piece of ginger peeled and grated
• 1/2 tsp red pepper flakes (use 1/4 tsp if you're sensitive to spice)
• 1 large garlic clove peeled and finely minced
• 1 tbsp cornstarch or arrowroot powder

Stir Fry

• 1 16 ounce pkg. frozen stir fry veggies
• 1 8 ounce pkg. rice noodles (I use Thai Kitchen’s brand)
• 2 handfuls of fresh arugula

Instructions

1. In a large pot over medium-high heat, bring water to a boil. Once it reaches a boil, add the rice noodles until tender, about 8-10 minutes. Or, follow the instructions on your rice noodle package. Once noodles are cooked, drain the water and set noodles aside.

2. In the meantime, make the sauce by whisking all of the sauce ingredients together. Set aside until ready for use.
   

3. In a large sauté pan, heat a touch of sesame or olive oil over medium-high heat. Once oil is hot, add the veggies. Cook until softened, about 3 minutes.
   

4. Add the noodles to the pan with the veggies. Stir to combine. Then stir in all of the sauce.
   

5. Cook until veggies are warm and tender, about 2-3 more minutes.
   

6. Remove pan from heat and then add the arugula to the stir fry. Stir together until arugula begins to wilt from the heat of the stir fry. 
   

7. Serve warm and enjoy! Store leftovers tightly covered in the refrigerator for up to a week.
   

Want more Chinese-inspired recipe? Check out my Kimchi Fried Rice and my Orange Cauliflower!