Spicy Peanut Stir-Fried Noodles with Vegetables

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

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.

Tender noodles tossed with crisp vegetables in a spicy peanut sauce create a colorful and flavorful vegetarian stir-fry. This Asian-inspired stir-fry recipe (vegetarian), ready in about 25 minutes, pairs rice noodles, peanut oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 10 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

8 oz rice noodles
2 tbsp peanut oil
3 cloves, minced garlic cloves
1 medium, julienned red bell pepper
1 large, julienned carrot
1 cup, trimmed snow peas
3 stalks, sliced green onions
1/4 cup creamy peanut butter
3 tbsp soy sauce
1 tbsp sriracha sauce
2 tbsp lime juice
1/4 cup water

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain and set aside.
Step 2: Heat 2 tbsp peanut oil in a large wok over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 1 julienned red bell pepper, 1 large julienned carrot, and 1 cup snow peas. Stir-fry for 4 minutes until vegetables are crisp-tender.
Step 4: Stir in the soaked noodles along with 3 sliced green onions.
Step 5: In a small bowl, whisk 1/4 cup creamy peanut butter, 3 tbsp soy sauce, 1 tbsp sriracha sauce, 2 tbsp lime juice, and 1/4 cup water until smooth.
Step 6: Pour the peanut sauce over the noodles and vegetables, tossing well to coat. Cook for 2 more minutes until heated through and sauce thickens slightly. Serve immediately.