Veggie Stir Fry

I, like many other parents, have a hard time getting my kids to eat enough vegetables.  So for our week of meatless meals here on Blah to Ta-Daa, I wanted to find something that revolved around serving vegetables in a way other than steaming them or serving them up with a side of dressing.

I hunted around the web for recipe ideas and my search took me to the Hidden Valley website.  They had some wonderful ideas.  I chose their Ranch Stir Fried Carrotts and Garden Vegetables recipe and then tweaked it a bit.  I added more vegetables and served it over egg noodles to make it a more appealing and filling meal for my family.  Next time I need add a second packet of the dressing mix, since I added more veggies 1 packet wasn't enough. 

When the starting ingredients look like this and your son says "wow, I like the look of all those vegetables", how can you go wrong?

Ingredients:
2 cups fresh baby carrots, peeled and sliced in half
1 small yellow onion, peeled and thinly sliced
1 cup of broccoli florets
1 red bell pepper, sliced
2 Tbs. olive oil
1 packet Hidden Valley Fiesta Ranch Dip Mix
(I also added green bell pepper fresh from my garden, yellow bell pepper and zucchini)
1 package egg noodles (optional)

Directions:
1.  Prepare egg noodles according to package
2.  Heat oil in large skillet over high heat.
3.  Add veggies and stir fry 2 minutes making sure veggies are well coated
4.  Add Ranch Mix and continuously stir fry 8 more minutes until veggies are crisp tender. 

5.  Serve over egg noodles and enjoy!