Garlic-Ginger Noodle Stir Fry with Mixed Vegetables
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 noodles (vegetarian) ready in about 30 minutes pairs dry rice noodles, vegetable oil, minced 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic-Ginger Noodle Stir Fry with Mixed Vegetables take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic-Ginger Noodle Stir Fry with Mixed Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry rice noodles from drying out.
Can I substitute ingredients in Garlic-Ginger Noodle Stir Fry with Mixed Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic-Ginger Noodle Stir Fry with Mixed Vegetables for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Garlic-Ginger Noodle Stir Fry with Mixed Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
