Quick Ginger-Soy Noodle Stir Fry with Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A speedy noodle stir fry featuring a savory ginger-soy sauce and fresh vegetables, perfect for a satisfying meal ready in under 20 minutes. This asian-inspired noodles (vegetarian) ready in about 20 minutes pairs rice noodles, medium, julienned carrot, small, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 10 min Serves 3 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 200 grams rice noodles in warm water for 8-10 minutes or until softened, then drain well.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add 2 minced garlic cloves and 1 tablespoon minced fresh ginger, stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 1 medium julienned carrot and 1 small thinly sliced red bell pepper, stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Add the soaked noodles, 3 tablespoons soy sauce, 1 tablespoon hoisin sauce, and 1/4 cup water. Toss everything together and cook for 2-3 minutes until the sauce thickens and evenly coats the noodles.
  5. Step 5: Remove from heat and drizzle 1 teaspoon sesame oil over the noodles, then mix in 3 chopped green onions before serving.

Frequently asked questions

How long does Quick Ginger-Soy Noodle Stir Fry with Vegetables take to make?

Total time is about 20 minutes (10 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 Quick Ginger-Soy Noodle Stir Fry with 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 rice noodles from drying out.

Can I substitute ingredients in Quick Ginger-Soy Noodle Stir Fry with 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 Quick Ginger-Soy Noodle Stir Fry with 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 Quick Ginger-Soy Noodle Stir Fry with 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.

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