Stir-Fried Noodles with Veggie Medley and Sesame

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

This Asian-inspired noodle recipe (vegetarian), ready in about 25 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 360 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.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 3 cloves, minced garlic cloves
• 1 large, julienned carrot
• 1 cup snap peas
• 1 medium, thinly sliced red bell pepper
• 3 stalks, sliced green onions
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 2 tsp toasted sesame seeds
• 1/4 tsp (optional) crushed red pepper flakes

Instructions

1. Step 1: Cook 8 oz rice noodles according to package instructions until just tender, then drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 large julienned carrot, 1 cup snap peas, and 1 thinly sliced red bell pepper to the wok, stir-frying for 4-5 minutes until vegetables are crisp-tender.
4. Step 4: Stir in the cooked noodles along with 3 sliced green onions, 3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp honey. Toss everything together over heat for 2 minutes until noodles are heated through and sauce coats all ingredients.
5. Step 5: Remove from heat and sprinkle 2 tsp toasted sesame seeds and 1/4 tsp crushed red pepper flakes, if using, before serving.