Quick Stir-Fried Noodles with Garlic and Vegetables

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 speedy stir-fry of tender noodles tossed with garlic, crunchy vegetables, and a savory soy-ginger sauce for a satisfying weeknight meal. This Asian Fusion-inspired noodle recipe, ready in about 20 minutes, pairs dried 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 280 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 Fusion cuisine 280 cal/serving

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Ingredients

8 oz dried rice noodles
2 tbsp vegetable oil
4, thinly sliced garlic cloves
1 medium, julienned carrot
1 small, thinly sliced red bell pepper
1 cup trimmed snow peas
3 tbsp soy sauce
1 tbsp grated fresh ginger
1 tsp sesame oil
2, chopped green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Soak 8 oz dried rice noodles in warm water for 15 minutes or until pliable but still firm to the bite, then drain well.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 4 thinly sliced garlic cloves and 1 tbsp grated fresh ginger; stir-fry for 30 seconds until fragrant but not browned.
Step 3: Add 1 medium julienned carrot, 1 small thinly sliced red bell pepper, and 1 cup trimmed snow peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 4: Add the drained noodles to the wok along with 3 tbsp soy sauce and 1 tsp sesame oil. Toss everything together and stir-fry for another 2 minutes until noodles are heated through and coated in sauce.
Step 5: Remove from heat and stir in 2 chopped green onions. Sprinkle 1 tbsp toasted sesame seeds on top before serving.