You can use any seasonal produce available to you. Adding some protein with cubed tofu or shrimp is also a really nice idea.
3 tablespoons of neutral flavored oil like canola or grape seed
2 pounds seasonal produce like summer squash, Japanese eggplant, carrots and bell peppers
5 cloves of garlic, minced
1 1/2 inch piece ginger, peeled and minced
2 to 3 red chili peppers, thinly sliced
1/4 cup low-sodium soy sauce
2 tablespoons sugar
2 teaspoons toasted sesame oil
2 cups chopped spinach, kale or bok choy
4 cups cooked noodles or spaghetti, al dente (firm, but not hard)
Handful fresh Thai basil and/or mint
2 tablespoons toasted sesame seeds
Rinse vegetables then cut into thin matchsticks about 3 inches long.
Heat a wok or wide skillet over high heat. Add the oil and tilt the pan to distribute. Carefully lay the vegetable matchsticks in one layer in the wok or pan. Let the veggies sear undisturbed for one minute, then add the garlic, ginger and chili peppers. Stir-fry with the vegetables for a few minutes until the vegetables are almost cooked through.
Meanwhile, in a small bowl, stir the soy sauce, toasted sesame oil and sugar together. When the vegetables are almost tender, add to the pan.
Toss in the greens and cooked noodles then stir fry one to two minutes until the greens are wilted and vegetables are crisp-tender. Finish by tearing in basil and mint then scatter toasted sesame seeds on top.