Instant Noodle Stir-Fry with Garlic and Chili

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A quick and flavorful stir-fry using instant noodles, garlic, and fresh chili for a spicy kick. This Asian-inspired Instant Pot recipe (vegetarian), ready in about 15 minutes, pairs instant noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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

• 100 g instant noodles
• 2 tbsp vegetable oil
• 3, minced garlic cloves
• 1, thinly sliced red chili
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2, chopped spring onions
• 1 medium, julienned carrot
• 1 small, thinly sliced bell pepper

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Instructions

1. Step 1: Boil 500 ml water in a pot, add 100 g instant noodles and cook for 2 minutes until just tender, then drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 thinly sliced red chili, sauté for 30 seconds until fragrant.
3. Step 3: Add 1 medium julienned carrot and 1 small thinly sliced bell pepper, stir-fry for 3 minutes until vegetables soften but remain crisp.
4. Step 4: Return cooked noodles to the skillet, pour in 2 tbsp soy sauce and 1 tsp sesame oil, and toss everything together for 2 minutes until noodles are heated through and coated with sauce.
5. Step 5: Remove from heat and sprinkle 2 chopped spring onions on top before serving.