I’m gonna say it now: stir fry must be the most versatile meal there is. Get a pan really hot (even though mine can’t get as hot as my mom’s cast iron wok), throw in whatever meat and vegetables you want, and then work out some sort of spicy, sweet, salty sauce.
I’m not trying to say this to dissuade you from ever following a stir fry recipe (especially this one!), but I think it’s the perfect way to use up vegetable odds and ends in a cohesive dish.
And adding pineapple and lo mein noodles to it? Serious win.
I almost always add pineapple into my stir fry, but this was the first time I’d ever used noodles instead of rice. I might never go back! And the noodles cook in 4 minutes… much easier than 20+ minutes for rice!