Quick Stir-Fry Noodles with Crunchy Vegetables and Sesame

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

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 featuring tender noodles tossed with crisp vegetables and a nutty sesame soy sauce for vibrant flavor and texture. This Asian Fusion-inspired noodle recipe (vegetarian), ready in about 20 minutes, pairs dry 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 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 Fusion cuisine 350 cal/serving

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Ingredients

8 oz dry rice noodles
2 tbsp vegetable oil
3, finely chopped garlic cloves
1 large, julienned carrot
1 medium, thinly sliced red bell pepper
1 cup, trimmed snap peas
3 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp brown sugar
2 tsp sesame seeds
2 stalks, sliced diagonally green onions

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Instructions

Step 1: Bring a large pot of water to a boil and cook 8 oz dry rice noodles according to package instructions (about 4 minutes) until al dente. Drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 chopped garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
Step 3: Add 1 large julienned carrot, 1 medium thinly sliced red bell pepper, and 1 cup trimmed snap peas. Stir-fry for 4-5 minutes until vegetables are bright and crisp-tender.
Step 4: Add the drained noodles to the wok along with 3 tbsp soy sauce, 1 tbsp toasted sesame oil, and 1 tbsp brown sugar. Toss everything together for 2 minutes until noodles are heated through and sauce coats them evenly.
Step 5: Remove from heat and sprinkle with 2 tsp toasted sesame seeds and 2 sliced green onions before serving.