Chili-Garlic Egg Noodles Stir Fry with Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick stir-fried egg noodles tossed with colorful vegetables and a spicy chili-garlic sauce for a fiery, satisfying meal. This Chinese-inspired pasta recipe, ready in about 25 minutes, pairs egg noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 390 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

10 oz egg noodles
2 tbsp vegetable oil
4 minced garlic cloves
1 tsp red chili flakes
3 tbsp soy sauce
1 tbsp hoisin sauce
1 cup trimmed and cut in half green beans
1 medium, sliced red bell pepper
1 medium, julienned carrot
2 sliced scallions
1 tsp sesame oil

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of water to a boil. Add 10 oz egg noodles and cook according to package instructions until al dente, about 4-5 minutes. Drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 tsp red chili flakes, sauté for 30 seconds until fragrant.
Step 3: Add 1 cup trimmed green beans, 1 medium sliced red bell pepper, and 1 medium julienned carrot to the wok. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Step 4: Stir in the cooked noodles, 3 tbsp soy sauce, 1 tbsp hoisin sauce, and 1 tsp sesame oil. Toss well and stir-fry for 2-3 minutes until noodles are coated and heated through.
Step 5: Remove from heat and garnish with 2 sliced scallions before serving.