Stir-Fried Rice Noodles with Diverse Vegetable Medley

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

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.

A quick stir-fry featuring silky rice noodles tossed with a colorful array of vegetables, reflecting the rich diversity of American cuisine. This Asian-inspired noodle recipe (vegetarian), ready in about 20 minutes, pairs rice 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 310 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 cuisine 310 cal/serving

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Ingredients

8 oz rice noodles
2 tbsp vegetable oil
3 garlic cloves, minced
1 medium carrot, julienned
1 medium red bell pepper, sliced thin
1 cup snap peas
3 stalks green onions, sliced
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp lime juice
1/4 tsp crushed red pepper flakes
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes or until pliable, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
Step 3: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 4: Add 1 julienned carrot, 1 sliced red bell pepper, and 1 cup snap peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Step 5: Toss in the drained rice noodles and 3 sliced green onions, stirring constantly to combine.
Step 6: Pour 3 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp lime juice, and 1/4 tsp crushed red pepper flakes over the noodles and vegetables. Stir-fry for another 2 minutes until noodles are heated through and sauce coats evenly.
Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro on top before serving immediately.