Stir-Fried Rainbow Vegetable Noodles with Sesame

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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 stir-fry combining colorful vegetables and tender noodles, tossed in a savory sesame sauce for a quick, healthy meal. This Asian Fusion-inspired stir-fry recipe (vegetarian), ready in about 30 minutes, pairs rice noodles, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz rice noodles
1 medium, julienned carrot
1 medium, thinly sliced red bell pepper
1 medium, julienned zucchini
1 cup, trimmed snap peas
2 tbsp sesame oil
3 tbsp soy sauce
1 tbsp grated fresh ginger
3 cloves minced garlic
1 tbsp toasted sesame seeds
2, sliced green onions
1 tbsp vegetable oil
1 cup water

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of water to a boil and add 8 oz rice noodles. Cook for 5 minutes until just tender, then drain and rinse under cold water to stop cooking.
Step 2: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 cloves minced garlic and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
Step 3: Add 1 medium julienned carrot, 1 medium thinly sliced red bell pepper, 1 medium julienned zucchini, and 1 cup snap peas to the wok. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Step 4: Add the drained noodles to the wok along with 3 tbsp soy sauce, 2 tbsp sesame oil, and 1 cup water. Toss everything together and cook for 2 minutes until noodles absorb the sauce and are heated through.
Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions over the top before serving.