I’m always looking for quick and easy meals. I especially love flexible dishes that use up what’s in the fridge and this one can do that. I’ve listed the veggies I use, but feel free to throw anything in there you like! This Quick and Easy Noodle Stir-Fry is a great family meal, but it also reheats well for easy lunches throughout the week. Add your protein of choice like cooked chicken, steak, or shrimp, and you’ve got a well-rounded meal!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Linguine –
- Oil of choice – I like canola or peanut.
- Soy sauce
- Brown sugar
- Rice wine vinegar
- Asian sweet red chili sauce – Thai Kitchen makes a great one that’s easy to find. This is not the same thing as the chili sauce you would find near the ketchup.
- Dark sesame oil – Sometimes labeled “toasted sesame oil.” The dark version is packed with flavor and used sparingly as a seasoning. If it’s light or yellow looking, that’s regular sesame oil used for cooking. It does not carry the same intense sesame flavor!
- Red onion
- Garlic cloves
- Fresh ginger
- Bell peppers – 1 large or two small peppers, red, orange, or yellow.
- Frozen green sugar snap peas – Or other pea or bean. Snow peas, edamame or green beans would all be good.
- Zucchini
- Grilled chicken – Optional.
- Garnishes as desired – Chopped cilantro, lime wedges, black sesame seeds, etc.
How to Make Quick & Easy Noodle Stir-Fry
- Boil a large pot of salted water and cook the pasta according to the package directions. When the noodles are done cooking, drain them and quickly toss them in 2-3 teaspoons olive oil so they don’t stick together.
- While the noodles are cooking, get the sauce ready–you’ll need soy sauce, rice wine vinegar, sweet red chili sauce (Thai Kitchen has one that’s great and easy to find in the grocery store – you can also get 1 liter bottle off of Amazon, too), and brown sugar. Whisk together the sauce ingredients and set aside.
- If you haven’t already, prep the veggies–cut the peppers, zucchini, and onion into thin strips and mince the garlic and ginger.
- Heat 1-2 tablespoons of canola or peanut oil in a large skillet or wok over high heat. Add the onions, ginger, and garlic and stir fry 1-2 minutes or until fragrant. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender.
- Add the noodles and stir fry until the noodles are well-combined with the vegetables. Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce. Serve immediately.
Storing and Other Tips
- Store leftovers in an airtight container in the fridge and enjoy within 3-4 days for best results.
- Rotisserie chicken or leftover grilled chicken is great with this. Just toss it in when you add your noodles and make sure it’s heated through before serving.
Frequently Asked Questions
Can I make this ahead of time?
Sure. When reheated, the sauce may get sucked into the noodles, but all of the flavor will still be there! Add a little splash of broth or water when reheating.
Can I add chicken that needs to be cooked?
Definitely. Sprinkle chicken pieces with salt and pepper, then sauté in a little oil until cooked through. Remove from pan, follow the directions as written, and add chicken back in when you add your noodles and/ or sauce.
Quick & Easy Noodle Stir Fry
A yummy veggie-packed meal that is a lot easier than you might think! Add chicken for a extra protein.
Servings people
Ingredients
- 1 12- ounce package linguine whole wheat or regular
- 1-2 tablespoons canola or peanut oil
- ¼ cup soy sauce
- 2 ½ tablespoons brown sugar
- 2 ½ tablespoons rice wine vinegar
- 2 tablespoons Asian sweet red chili sauce Thai Kitchen makes one that’s great and easy to find; this is not the chili sauce you find near the ketchup
- 1 tablespoon dark sesame oil
- 1 small red onion sliced
- 4 cloves garlic minced or pressed
- 2 tablespoons fresh ginger minced or pressed
- 1 bell pepper 1 large, or two small peppers, yellow, orange, or red
- 1 cup fresh or frozen green sugar snap peas snow peas, edamame, or green beans
- 1 medium zucchini julienned or chopped
- optional: grilled chicken, shrimp, or steak, black sesame seeds, chopped cilantro, and lime wedges
Instructions
- Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
- Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside.
- While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning.
- Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender.
- Add the noodles and stir fry until the noodles are well-combined with the vegetables. Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce.
- Serve immediately–if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds.
Notes
- Nutritional information was calculated for 6 portions and does not include any optional add ins.
- Store leftovers in an airtight container in the fridge and enjoy within 3-4 days for best results.
- Rotisserie chicken or leftover grilled chicken is great with this. Just toss it in when you add your noodles and make sure it’s heated through before serving.
Nutrition
Calories: 319kcal, Carbohydrates: 57g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 607mg, Potassium: 358mg, Fiber: 3g, Sugar: 12g, Vitamin A: 864IU, Vitamin C: 43mg, Calcium: 40mg, Iron: 2mg
Calories: 319kcal
Cost: $8
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Questions & Reviews
This is also really close to the Whole Foods stir fry counter that I love!! But an hour drive away.
Now I can mix it up at home … Thanks again girls 🙂
Me and my husband had this for dinner last night and it was delicious! I wanted to make this ever since you posted it and finally got around to it last night. I do have one complaint though….when I tried finding the recipe in the recipe index I had some difficulty locating it. I couldn’t even find it when I looked in the alphabetical list. I think I was able to find it under the ethnicity button. My first instincts were to look under the “side dishes and vegetables” category and then the “pizza and pasta” category. So maybe you can put it in one of those locations??? If not, at least make sure it is in the alphabetical list! 🙂 Other than that, it was really good and I will definitely be making it again!
I have been looking EVERYWHERE for these black sesame seeds. Of course, I’ve made this dish several times (a dinner staple) with the plain toasted sesame seeds but loved the look of your black sesame seeds so I’ve been on the hunt. Found them over the weekend at Williams Sonoma so I’ve got this one back on the list to make this week. Great color and flavor combination 🙂 Really good with added shrimp too!!
This was really good. I was a little nervous because of how strong the sesame oil was but it was really tame when put all together. Thanks for sharing! 🙂
I am sure breaks cooking laws everywhere, but I love making this kind of noodle stir fry with ramen noodles. Something about the consistency of the noodles really picks up the flavor well. I made this with linguini as called for and my husband said he liked the ramen noodles much better. The seasonings were great on this recipe. I love the infinite variations of making this dish!
Oh that tutorial is FABULOUS! I don’t feel scared anymore. Thank you!!
I’m probably going to feel embarrassed for saying this, but I’m not familiar with rice wine vinegar, and I couldn’t find it at the grocery store. Is it something that is usually hard to find? Can it be substituted with something else?
And as if THAT weren’t embarrassing enough, I’ve never used fresh ginger before. Should I be buying ginger ROOT? Or is that something else? I have powdered ginger, but would that be nasty? If I can use powdered, what is the equivalent to 2 tbsp fresh?
Thanks for your help!
You should totally be embarrassed. JUST KIDDING!!! Don’t be embarrassed at ALL! You can just use rice vinegar or even just white wine vinegar or white vinegar.
As far as the ginger goes, it’s super easy. Go get the ginger root in the produce section–check out this tutorial:
https://body-revolution.news/2008/04/working-with-fresh-ginger/%3C/a%3E%3Cbr /> While there are times that fresh and powdered ginger are interchangeable, and times when I even prefer powdered ginger, this isn’t one of them. If you hate it, you can toilet paper my house. 🙂
so, I just realized something….. The only ingredient I didn’t have was some zucchini and I made a special trip to the store just to get this, because I LOVE zucchini and makes these sort of dishes for me. And I just saw the zucchini sitting on the counter. I forgot to put it in!!! And I’ll bet that’s what was missing for me! lol!
Yum! Made it tonight. I used ground ginger instead of fresh, and I felt like something was missing from the flavor…. Maybe that was it? But it really was good! Thanks again for a hit at my house!
Made this tonight for dinner! Delicious. Love that it’s full of vegetables and great flavors. Next time, I’ll try it with whole wheat pasta, see how we like it, but it’s a definite make-again recipe. Thanks!