Chili Garlic Noodle Stir-Fry

$- 200g rice noodles - 2 tablespoons vegetable oil - 4 cloves garlic, finely minced - 1 tablespoon fresh ginger, finely minced - 1 red bell pepper, sliced into thin strips - 1 carrot, peeled and julienned - 1 cup snap peas, trimmed - 3 green onions, sliced diagonally - 3 tablespoons soy sauce - 1 tablespoon chili paste (adjust to desired spice level) - 1 tablespoon sesame oil - 1 tablespoon honey or maple syrup - Fresh cilantro leaves for garnish (optional) - Sesame seeds for garnish (optional) Rice noodles form the base of this dish. They soak up flavors well and cook fast. Vegetable oil helps the noodles and veggies fry easily. Garlic and ginger add a warm, fragrant touch. Fresh vegetables like bell pepper, carrot, and snap peas bring color and crunch. You can adjust the spice level with chili paste. Soy sauce gives a salty depth, while sesame oil adds a nutty flavor. Honey or maple syrup sweetens the dish perfectly. For a nice finish, sprinkle fresh cilantro and sesame seeds on top. These garnishes add a pop of flavor and texture. Using these ingredients, you can make a quick, tasty meal. {{ingredient_image_2}} To cook the rice noodles, start by boiling water in a medium pot. Bring it to a rolling boil. Add the rice noodles and cook them for 4-5 minutes, as the package says. When the noodles are ready, drain them in a colander. Rinse them under cold water. This stops the cooking and helps prevent sticking. Set the noodles aside. Next, heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and ginger. Stir them for about 30 seconds. You want them to smell great and turn golden. Be careful not to burn them, or the dish will taste bitter. Now, it’s time to add the veggies. Toss in the sliced red bell pepper, julienned carrot, and snap peas. Stir-fry for about 3-4 minutes. The vegetables should be bright in color and tender but still crisp. This gives the dish a nice texture and look. After the veggies are ready, add the drained noodles to the skillet. In a small bowl, mix together the soy sauce, chili paste, sesame oil, and honey or maple syrup. Pour this sauce over the noodles and vegetables. Toss everything gently so it gets well coated. Heat it through for a minute so the flavors blend. Finally, stir in the sliced green onions. Keep stir-frying for another 1-2 minutes. This lets the flavors mix well. Now, remove the skillet from the heat. Serve the stir-fry on plates. You can garnish with fresh cilantro leaves and a sprinkle of sesame seeds for extra flavor and crunch. Enjoy your meal! To avoid overcooking the noodles, watch the time closely. Rice noodles cook fast, usually in just 4 to 5 minutes. Once they are tender, drain them quickly. Rinse them with cold water to stop cooking. This helps keep the noodles from sticking together. You can change the heat of your dish easily. If you want less spice, use less chili paste. For more heat, add a bit more. You can also try using sriracha or red pepper flakes to adjust the spice. These options let you find your perfect heat level. For stir-frying, I suggest using a wide skillet or a wok. A large surface helps cook everything evenly and quickly. Use a wooden spatula or a silicone spatula for stirring. These utensils prevent scratching your pan and help you toss the noodles well. Pro Tips Cook Noodles Al Dente: To prevent the noodles from becoming mushy, cook them just until they're al dente. They will continue to cook slightly when tossed with the hot vegetables and sauce. Customize Your Vegetables: Feel free to swap in your favorite vegetables or whatever you have on hand. Broccoli, bok choy, or zucchini can add great flavor and texture. Adjust Spice Level: The chili paste can be adjusted based on your spice preference. Start with less and add more if you like it spicier! Garnish for Flavor: Fresh cilantro and sesame seeds not only enhance the presentation but also add fresh flavor and a delightful crunch to your dish. {{image_4}} You can add protein to your stir-fry for more flavor and nutrition. Here are some great options: - Chicken: Use thinly sliced chicken breast. Cook for about 5-7 minutes until done. - Shrimp: Add peeled shrimp. They cook fast, about 3-4 minutes is enough. - Tofu: Use firm tofu, diced. Cook for about 5-6 minutes until golden. These proteins mix well with the noodles and add a satisfying bite. Feel free to swap in other veggies to keep your stir-fry fresh. Here are some tasty choices: - Broccoli: Adds a nice crunch and pairs well with garlic. - Zucchini: Slice thinly; it cooks quickly and adds a fun texture. - Bell peppers: Any color works, so mix them for more color. Consider seasonal veggies too. Asparagus in spring or squash in fall can make your dish shine. Changing the sauce can create a new dish each time. Try these options: - Peanut sauce: Adds creaminess and nutty flavor. Mix with the soy sauce for a twist. - Lime juice: Squeeze a fresh lime over your dish for a zesty kick. - Teriyaki sauce: Swap the soy sauce for teriyaki for a sweet and savory taste. These changes can take your stir-fry to another level. Experiment and find your favorite flavor! To store leftovers, place the stir-fry in an airtight container. Make sure it cools down first. This helps keep the flavors fresh. You can store it in the fridge for up to three days. If you want to enjoy it later, be sure to check for any signs of spoilage before eating. If you want to freeze the stir-fry, let it cool completely. Then, transfer it into a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, take it out and let it defrost in the fridge overnight. To reheat, use a skillet over medium heat. Add a splash of water or oil to the pan. This helps keep the noodles moist. Stir frequently for about 5-7 minutes. You can also microwave it for a quick option. Just make sure to stir halfway to heat evenly. This way, you'll keep the noodles from turning mushy. Yes, you can prepare this dish ahead of time. Cook the noodles and store them in the fridge. Keep the sauce and vegetables separate. This helps keep the noodles from getting soggy. When you’re ready to eat, stir-fry the veggies and add the noodles with sauce. This dish pairs well with many sides. You can serve it with: - Steamed broccoli - Asian-style cucumber salad - Crispy spring rolls - A bowl of miso soup These sides add balance and charm to your meal. Yes, Chili Garlic Noodle Stir-Fry is vegan-friendly! The main ingredients are plant-based. Use maple syrup instead of honey to keep it vegan. You can also add tofu or tempeh for extra protein. Enjoy the flavors while staying true to your diet! You’ve learned how to create a tasty Chili Garlic Noodle Stir-Fry. We covered all the important ingredients, from rice noodles to fresh veggies. You now know how to cook the noodles and sauté aromatics for flavor. Plus, you can mix in proteins and adjust spice levels to fit your taste. Remember to store leftovers properly and consider meal prep for busy days. Enjoy customizing this dish to make it your own! Happy cooking!$

A vibrant and spicy noodle stir-fry featuring rice noodles, fresh vegetables, and a flavorful sauce.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Asian

Servings 2

Calories 400 kcal

Ingredients

200 g rice noodles
2 tablespoons vegetable oil
4 cloves garlic, finely minced
1 tablespoon fresh ginger, finely minced
1 piece red bell pepper, sliced into thin strips
1 piece carrot, peeled and julienned
1 cup snap peas, trimmed
3 pieces green onions, sliced diagonally
3 tablespoons soy sauce
1 tablespoon chili paste
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
to taste optional fresh cilantro leaves for garnish
to taste optional sesame seeds for garnish

Instructions

In a medium pot, bring water to a rolling boil. Add the rice noodles and cook as per the package instructions, usually about 4-5 minutes. Once done, drain them in a colander and rinse with cold water to stop the cooking process and prevent sticking. Set the noodles aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and ginger, stirring constantly for about 30 seconds until they become fragrant and golden—be careful not to let them burn.
Incorporate the sliced red bell pepper, julienned carrot, and snap peas into the skillet. Stir-fry for about 3-4 minutes, until the vegetables are bright and tender yet still crisp.
Add the drained noodles to the skillet with the vegetables. In a small bowl, whisk together the soy sauce, chili paste, sesame oil, and honey or maple syrup. Pour this sauce evenly over the noodles and vegetables, and toss everything gently until thoroughly coated and heated through.
Stir in the sliced green onions and continue to stir-fry for an additional 1-2 minutes, allowing the flavors to blend.
Remove the skillet from the heat. Plate the vibrant stir-fry on serving dishes, and for a finishing touch, garnish with fresh cilantro leaves and a sprinkle of sesame seeds for added crunch and visual appeal.

Notes

For an extra kick, serve alongside lime wedges to squeeze over the dish.

Keyword noodles, spicy, stir fry, vegetarian