Stir-Fried Asian Noodles with Garlic, Chili, and Alphabet Vegetables

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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.

Quick and vibrant stir-fried noodles tossed with crunchy alphabet-inspired vegetables and a spicy garlic chili sauce for a satisfying weeknight meal. This Asian Fusion-inspired noodle recipe, ready in about 20 minutes, pairs rice noodles, vegetable oil, garlic cloves 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: 10 min Cook: 10 min Serves 4 Asian Fusion cuisine 350 cal/serving

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Ingredients

8 oz rice noodles
2 tbsp vegetable oil
5 cloves, thinly sliced garlic cloves
1 tsp red chili flakes
1 medium, julienned carrot
1 cup small pieces broccoli florets
1 cup, trimmed snap peas
2 heads, chopped baby bok choy
3 tbsp soy sauce
1 tbsp sesame oil
3 stalks, sliced green onions
1 tbsp, for garnish toasted sesame seeds

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Instructions

Step 1: Prepare 8 oz rice noodles according to package instructions until al dente, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 5 thinly sliced garlic cloves and 1 tsp red chili flakes, stir-frying for 30 seconds until fragrant but not burnt.
Step 3: Add 1 julienned carrot, 1 cup broccoli florets, 1 cup snap peas, and 2 chopped baby bok choy heads to the wok. Stir-fry for 4-5 minutes until vegetables are crisp-tender and vibrant.
Step 4: Toss in the cooked rice noodles, 3 tbsp soy sauce, and 1 tbsp sesame oil. Stir continuously for 2 minutes until noodles are evenly coated and heated through.
Step 5: Remove from heat and sprinkle 3 sliced green onions and 1 tbsp toasted sesame seeds on top before serving immediately.