Sweet and Spicy Stir-Fried Noodles

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

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 colorful stir-fry of rice noodles tossed with a sweet and spicy sauce, fresh vegetables, and crunchy peanuts. This Asian Fusion-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 380 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.

Prep: 10 min Cook: 10 min Serves 3 Asian Fusion cuisine 380 cal/serving

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Ingredients

8 oz rice noodles
2 tbsp vegetable oil
3 garlic cloves, minced
1/2 tsp red chili flakes
3 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 medium carrot, julienned
1/2 cup red bell pepper, thinly sliced
1/3 cup green onions, chopped
1/4 cup roasted peanuts, chopped
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: Soak 8 oz rice noodles in hot water for 8 minutes until tender but still slightly firm, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil over medium-high heat in a large wok or skillet. Add 3 minced garlic cloves and 1/2 tsp red chili flakes, sautéing for 30 seconds until fragrant but not burnt.
Step 3: Add the soaked noodles to the wok along with 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar. Toss continuously for 2 minutes until the noodles are well coated and the sauce slightly thickens.
Step 4: Stir in 1 medium julienned carrot, 1/2 cup thinly sliced red bell pepper, and 1/3 cup chopped green onions. Cook for another 2 minutes until vegetables soften but remain crisp.
Step 5: Remove from heat, sprinkle 1/4 cup chopped roasted peanuts and 2 tbsp chopped fresh cilantro on top for a fresh and crunchy finish.