Quick & Easy Noodle Stir-Fry

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.