Boil half-a-package of Chinese stir-fry noodles (spaghetti will also do the trick in a pinch) until al dente. Drain and set aside.
Heat up a batch of your child’s favorite fresh veggies in a large pan or wok with a bit of oil. (We like sweet peppers, celery, garlic and green onion with a bit of kale tossed in.)
When the veggies are cooked but still crunchy, add in the noodles plus a bit of soy sauce mixed with a dash of rice vinegar and sugar and cook until blended thoroughly. Serve hot or cold.
