Stir-Fried Middle School Noodles with Seasonal Vegetables

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant stir-fry inspired by the energy of middle school students, featuring fresh seasonal vegetables and tender noodles tossed in a savory sauce. This Middle Eastern recipe (vegetarian), ready in about 20 minutes, pairs dry egg 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 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.

Ingredients

• 8 oz dry egg noodles
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 medium carrot, julienned
• 1 medium yellow bell pepper, sliced thin
• 1 cup snap peas, trimmed
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 stalks scallions, sliced
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Bring a large pot of water to a boil, add 8 oz dry egg noodles, and cook for 4 minutes until just tender but still firm. Drain and rinse under cold water to stop cooking, then set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 julienned carrot, 1 thinly sliced yellow bell pepper, and 1 cup snap peas to the wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender and bright in color.
4. Step 4: Toss in the drained noodles, then drizzle 3 tbsp soy sauce and 1 tbsp oyster sauce over the mixture. Stir continuously for 2 minutes until noodles are evenly coated and heated through.
5. Step 5: Turn off the heat and stir in 1 tsp sesame oil and 2 sliced scallions for a fresh finish. Transfer to a serving plate and sprinkle with 1 tbsp toasted sesame seeds before serving.