Stir-Fried Noodles with Garlic Chilli Oil and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick stir-fried noodles tossed in a fragrant garlic chili oil with crisp-tender vegetables, delivering a spicy and aromatic Asian-inspired meal. This asian-inspired noodles (vegetarian) ready in about 35 minutes pairs dry rice noodles, vegetable oil, thinly sliced 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: 25 min Cook: 10 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz dry rice noodles in warm water for 20 minutes until pliable but not fully soft, then drain and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 6 thinly sliced garlic cloves and 1 tsp dried red chili flakes, frying for 1-2 minutes until garlic is golden brown and fragrant but not burnt.
  3. Step 3: Add 1 medium julienned carrot, 1 medium thinly sliced red bell pepper, and 1 cup trimmed snow peas to the wok, stir-frying for 3-4 minutes until vegetables are crisp-tender.
  4. Step 4: Add the drained noodles to the wok along with 3 tbsp soy sauce, 1 tbsp hoisin sauce, and 1 tsp sugar. Toss vigorously for 2-3 minutes until noodles are heated through and coated evenly with the sauce.
  5. Step 5: Remove from heat and stir in 3 sliced green onions and 1 tsp sesame oil for an added nutty aroma.
  6. Step 6: Transfer to serving plates and garnish with 2 tbsp chopped fresh cilantro. Serve immediately for best texture and flavor.

Frequently asked questions

How long does Stir-Fried Noodles with Garlic Chilli Oil and Vegetables take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Noodles with Garlic Chilli Oil and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry rice noodles from drying out.

Can I substitute ingredients in Stir-Fried Noodles with Garlic Chilli Oil and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Noodles with Garlic Chilli Oil and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Noodles with Garlic Chilli Oil and Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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