Sautéed Garlic and Chili Noodles with Soy-Ginger Sauce

By AislePrompt Editorial · ·

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 developed and reviewed.

A quick stir-fried noodle dish featuring fragrant garlic, spicy chili, and a savory soy-ginger sauce for a satisfying Asian-inspired meal. This Asian-inspired pasta recipe (vegetarian), ready in about 20 minutes, pairs rice noodles, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil and add 8 oz rice noodles. Cook for 5 minutes until tender but still firm, then drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1 tsp red chili flakes, sautéing for 30 seconds until fragrant but not burnt.
  3. Step 3: Stir in 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tsp sugar, and 1 tsp sesame oil. Cook for 1 minute until the sauce thickens slightly and becomes aromatic.
  4. Step 4: Add the drained noodles and 2 sliced green onions to the skillet, tossing well to coat the noodles evenly with the sauce. Cook for 2-3 minutes until heated through.
  5. Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds on top before serving for a nutty finish.

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