Sautéed Noodles with Spicy Chili-Garlic Sauce and Scallions

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Stir-fried noodles coated in a vibrant chili-garlic sauce, topped with fresh scallions for a spicy and satisfying vegetarian meal. This Asian-inspired pasta recipe (vegetarian), ready in about 33 minutes, pairs dry rice noodles, vegetable oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 8 oz dry rice noodles
• 3 tbsp vegetable oil
• 3 cloves minced garlic
• 2 tbsp chili paste
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1/4 cup water
• 1/2 cup sliced scallions
• 1 tbsp toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Soak 8 oz dry rice noodles in warm water for 20 minutes until pliable, then drain well.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 3 cloves minced garlic and 2 tbsp chili paste, stir-frying for 30 seconds until fragrant but not burnt.
3. Step 3: Add the drained noodles to the wok along with 3 tbsp soy sauce, 1 tbsp brown sugar, and 1/4 cup water. Toss continuously for 3-4 minutes until noodles are evenly coated and the sauce thickens.
4. Step 4: Stir in 1/2 cup sliced scallions and cook for 1 minute until scallions soften slightly.
5. Step 5: Remove from heat, sprinkle 1 tbsp toasted sesame seeds on top, and serve immediately.