Sweet and Spicy Stir-Fried Noodles with Vegetables

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 dish combining rice noodles with a sweet and spicy sauce, crisp vegetables, and fresh herbs ready in 25 minutes. This Asian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs rice noodles, carrot, julienned, red bell pepper, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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

Ingredients

8 oz rice noodles
1 large carrot, julienned
1 medium red bell pepper, thinly sliced
3 stalks green onions, sliced
3 tbsp soy sauce
1 tbsp honey
1 tbsp sriracha sauce
2 tbsp vegetable oil
3 garlic cloves, minced
2 tbsp fresh cilantro, chopped
for serving lime wedges

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: Cook 8 oz rice noodles according to package instructions until tender but firm. Drain and set aside.
Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp sriracha sauce until combined.
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 to the pan. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 5: Toss the cooked noodles into the wok with the vegetables, then pour the soy-honey-sriracha sauce over everything. Stir-fry for 2-3 minutes until noodles are evenly coated and heated through.
Step 6: Remove from heat and stir in 3 sliced green onions and 2 tbsp chopped fresh cilantro. Serve immediately with lime wedges on the side for squeezing over.