Szechuan Spicy Stir-Fried Noodles with Chili Garlic Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A fiery and flavorful stir-fry combining chewy noodles with a smoky, spicy Szechuan chili garlic sauce and crisp vegetables for a bold street food experience. This Chinese-inspired noodle recipe, ready in about 25 minutes, pairs fresh wheat noodles, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

Ingredients

• 200 g fresh wheat noodles
• 3 tbsp vegetable oil
• 4, minced garlic cloves
• 1 tbsp, grated ginger
• 1 medium, sliced red bell pepper
• 100 g, trimmed and halved green beans
• 2 tbsp Szechuan chili bean paste (doubanjiang)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 stalks, sliced scallions
• 1/2 tsp crushed red pepper flakes
• 1 tsp toasted sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Cook 200 g fresh wheat noodles in boiling salted water for 3 minutes until just tender, then drain and rinse under cold water.
2. Step 2: Heat 3 tbsp vegetable oil in a wok over high heat. Add 4 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant.
3. Step 3: Add 1 medium sliced red bell pepper and 100 g halved green beans, stir-frying for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Stir in 2 tbsp Szechuan chili bean paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar; cook for 1 minute until the sauce thickens and becomes aromatic.
5. Step 5: Add the drained noodles to the wok, tossing well to coat them evenly with the sauce over medium heat for 2 minutes.
6. Step 6: Sprinkle 1/2 tsp crushed red pepper flakes and 2 sliced scallions, then drizzle 1 tsp toasted sesame oil; toss briefly and remove from heat.
7. Step 7: Serve hot, garnished with extra scallions if desired.