Stir-Fried Rice Noodles with Spicy Peanut Sauce and Vegetables

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 drafted and published.

A quick and flavorful Asian-inspired stir fry with tender rice noodles coated in a creamy, spicy peanut sauce and crisp vegetables. This Asian-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs dry rice noodles, peanut butter, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 15 min Serves 4 Asian cuisine 400 cal/serving

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Ingredients

8 oz dry rice noodles
3 tbsp peanut butter
2 tbsp soy sauce
1 tbsp sriracha sauce
1 tbsp lime juice
1 tsp honey
2 tbsp vegetable oil
3, minced garlic cloves
1 large, julienned carrot
1 medium, thinly sliced red bell pepper
3, sliced green onions
1/4 cup for garnish crushed peanuts
1/4 cup for garnish fresh cilantro

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Instructions

Step 1: Cook 8 oz dry rice noodles in boiling salted water according to package instructions, usually 4-5 minutes, until tender but firm. Drain and set aside.
Step 2: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp sriracha sauce, 1 tbsp lime juice, and 1 tsp honey until smooth and set aside.
Step 3: 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.
Step 4: Add 1 large julienned carrot and 1 medium thinly sliced red bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 5: Add the cooked noodles and the prepared peanut sauce to the wok. Toss everything together and stir-fry for 2 minutes until the noodles are evenly coated and warmed through.
Step 6: Remove from heat and stir in 3 sliced green onions. Garnish with 1/4 cup crushed peanuts and 1/4 cup fresh cilantro before serving.