Spicy Stir-Fried Noodles with Chili Garlic Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 vibrant Asian stir fry combining chewy noodles with a spicy, tangy chili garlic sauce and crisp vegetables. This Asian-inspired noodle recipe (vegan), ready in about 35 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: 25 min Cook: 10 min Serves 3 Asian cuisine 320 cal/serving

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Ingredients

8 oz rice noodles
2 tbsp vegetable oil
4 garlic cloves, minced
1 tsp red chili flakes
3 tbsp soy sauce
2 tbsp oyster sauce
1 tsp brown sugar
1 medium carrot, julienned
1 medium red bell pepper, sliced thin
3 stalks green onions, chopped
1/4 cup fresh cilantro leaves

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain well.
Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 4 minced garlic cloves and 1 tsp red chili flakes, stir-frying for 30 seconds until fragrant but not burnt.
Step 3: Add the drained noodles along with 3 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tsp brown sugar. Toss continuously for 2 minutes until noodles are coated and heated through.
Step 4: Stir in 1 julienned carrot and 1 sliced red bell pepper, cooking for another 3 minutes until vegetables are tender-crisp.
Step 5: Remove from heat and mix in 3 chopped green onions and 1/4 cup fresh cilantro leaves. Serve immediately.