Quick Asian Stir-Fry Noodles with Ginger-Sesame Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A fast and flavorful stir-fry featuring noodles tossed with crisp vegetables and a savory ginger-sesame sauce, perfect for a weekday dinner. This asian-inspired stir fry (vegetarian) ready in about 25 minutes blends dried rice noodles, vegetable oil, fresh ginger, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 dried rice noodles
• 2 tbsp vegetable oil
• 1 tbsp fresh ginger, minced
• 3 garlic cloves, minced
• 1 medium carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 green onions, sliced
• 1 tsp toasted sesame seeds

Instructions

1. Step 1: Prepare 8 oz dried rice noodles according to package instructions, usually soaking in hot water for 6-8 minutes until tender but firm, then drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, stirring for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 medium 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.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, and 1 tbsp rice vinegar.
5. Step 5: Add the drained noodles to the wok with vegetables, pour the sauce over, and toss vigorously for 2 minutes until noodles are evenly coated and heated through.
6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving immediately for a vibrant, speedy meal.