Spicy Garlic Stir-Fried Noodles with Szechuan Peppercorns

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 fiery noodle dish featuring bold Szechuan peppercorns and garlic, stir-fried to perfection with fresh vegetables and a savory sauce. This Chinese-inspired game-day recipe (vegetarian), ready in about 35 minutes, pairs dried 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 350 calories and feeds 4, 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: 25 min Cook: 10 min Serves 4 Chinese cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz dried rice noodles
3 tbsp vegetable oil
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp Szechuan peppercorns, crushed
3 tbsp soy sauce
1 tbsp dark soy sauce
2 tsp chili paste (such as sambal oelek)
3 stalks green onions, sliced
1 medium red bell pepper, julienned
1 medium carrot, julienned
1/4 cup fresh cilantro leaves
1 tsp sesame oil

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Soak 8 oz dried rice noodles in warm water for 20 minutes until pliable, then drain well.
Step 2: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 tsp crushed Szechuan peppercorns, stir-frying for 30 seconds until fragrant and aromatic.
Step 3: Add 1 medium julienned red bell pepper and 1 medium julienned carrot to the wok, stir-frying for 2 minutes until they begin to soften but stay crisp.
Step 4: Add the drained noodles to the wok, then pour in 3 tbsp soy sauce, 1 tbsp dark soy sauce, and 2 tsp chili paste. Toss everything vigorously for 3-4 minutes until the noodles are evenly coated and heated through.
Step 5: Stir in 3 sliced green onions and 1 tsp sesame oil, cooking for an additional 30 seconds.
Step 6: Remove from heat and garnish with 1/4 cup fresh cilantro leaves before serving immediately.