Asian Stir Fry with Paleo Noodles

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Asian Stir Fry with Paleo Noodles, 4.5 out of 5 based on 22 ratings
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Rating: 4.5/5 (22 votes cast)

Asian Stir Fry with Paleo Noodles

This stir fry is pretty down and dirty. You can usually make due with a lot of items that are probably already in your fridge. Here’s how I prepare mine, but sky’s the limit!

Asian Stir Fry with Paleo Noodles

Serves 2-3
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Dietary Diabetic, Gluten Free
Meal type Lunch
Misc Child Friendly, Pre-preparable, Serve Hot
Website Primal Primos
A delicious stir fry that works for either lunch or dinner.


  • 1lb sirloin steak (sliced into thin strips)
  • 1 Medium red bell peper (julienned)
  • 1 Small sweet onion (julienned)
  • 1 Large carrot (chopped in rounds)
  • 6 Large brown mushrooms (chopped)
  • 1/4 Large spaghetti squash (pre-cooked and strung)
  • 1 tablespoon ginger (grated)
  • 1 clove garlic (minced)
  • 1 teaspoon chili flakes
  • 1 teaspoon arrowroot powder
  • 4 tablespoons water
  • 1 tablespoon coconut oil


Arrowroot Slurry
Step 1 Mix the arrowroot powder and water and set aside.
Step 2 Place a wok or sauté pan over high heat and add coconut oil.
Step 3 Add garlic, ginger and heat for about a minute.
Step 4 Next, add onion, carrot and bell pepper.
Step 5 Once carrots are tender and onions are slightly caramelized, add mushrooms and chili flakes.
Step 6 Remove vegetables and set aside. Add your steak to the hot pan.
Step 7 Once steak turns medium-rare, re-introduce vegetables to pan and sauté or wok together. Add arrowroot slurry and allow your pan sauce to thicken slightly.
Step 8 Serve over a bed of spaghetti squash and enjoy!


STIR FRY TIPS: It’s important to keep the pan as hot as possible and your ingredients moving. The key to a good stir fry is allowing the meat and vegetables to gain some color and caramelization. Too cold of a pan, and your ingredients will either boil or steam — which we don’t want. The number one way to cool your pan down is by overloading it. Cook your meat and vegetables in batches, allowing plenty of room for the pan to stay hot. Then at the end, throw everything in with your sauce for a quick mix and serve.

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