Sautéed Garlic and Chili Noodles with Soy-Ginger Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 20 minutes blends rice noodles, vegetable oil, garlic cloves, 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 320 calories and feeds 3, 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.

Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Garlic and Chili Noodles with Soy-Ginger Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Garlic and Chili Noodles with Soy-Ginger Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Garlic and Chili Noodles with Soy-Ginger Sauce?

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 Sautéed Garlic and Chili Noodles with Soy-Ginger Sauce 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 Sautéed Garlic and Chili Noodles with Soy-Ginger Sauce 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.

Related recipes