Garlic-Ginger Noodle Stir Fry with Mixed Vegetables

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 drafted and published.

A quick and flavorful Asian Fusion noodle dish tossed with garlic, ginger, and a medley of colorful vegetables for a satisfying meal. This Asian Fusion-inspired noodle recipe (vegetarian), ready in about 30 minutes, pairs dry rice noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 20 min Cook: 10 min Serves 3 Asian Fusion cuisine 320 cal/serving

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Ingredients

8 oz dry rice noodles
2 tbsp vegetable oil
4, minced garlic cloves
2 tbsp, minced fresh ginger
1 large, julienned carrot
1 medium, thinly sliced red bell pepper
1 cup, trimmed snap peas
3, sliced green onions
1/4 cup soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
1 tsp, for garnish toasted sesame seeds
for serving lime wedges

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Instructions

Step 1: Soak 8 oz dry rice noodles in warm water for 15 minutes until pliable but still firm; drain well.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 2 tbsp minced fresh ginger, stir-frying for 30 seconds until aromatic.
Step 3: Add 1 large julienned carrot, 1 medium thinly sliced red bell pepper, and 1 cup trimmed snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender and vibrant.
Step 4: Add the drained noodles to the wok along with 1/4 cup soy sauce and 2 tbsp oyster sauce; toss thoroughly to combine and heat through for 2 minutes.
Step 5: Drizzle 1 tsp sesame oil over the noodles and vegetables, then stir in 3 sliced green onions.
Step 6: Remove from heat, garnish with 1 tsp toasted sesame seeds, and serve immediately with lime wedges for squeezing.