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
Made this for my family tonight and everyone LOVED it! Thanks for the recipe!
Thanks Kate for another recipe that will now be in my monthly rotation! Mine didn’t look as beautiful as yours but my kids and husband LOVED it! I used Chow Mein noodles and will add brussel sprouts next time, along with chicken (since my husband, like yours, kept saying this would be amazing with chicken!) I was impressed how fast it was to cook something with an oriental flair. Normally Asian food takes forever to prep, I was done from start to finish in a half an hour–my kind of meal! Keep up the good work ladies!
I made this last night. It was delicious. Definitely will make it again!!
Your photographs are just gorgeous! And this recipe sounds like a real winner. Simple to make, delicious to eat. Thanks.
This was YUMMY. I didn’t even put in the chicken. And I didn’t mind the zucchini (which I tend to avoid. At all costs).
Yay! Thanks!
Oh. My. Gosh. I want that in my belly right now!
Can you tell me the difference between DARK Sesame Seed Oil and regular? Thank you.
Sally, really, you can use either, dark sesame oil just has a stronger flavor, so you can use less of it.
Am I the only one who thought the black sesame seeds were ants??! Other wise looks great:0)
Yum! I’m making this tonight! Thank you for saving my family from taco bell or the likes. Four hour trip to ikes? You poor thing! So excited for you and your new kitchen!!
I’ve also made something similar with Ramen noodles – they are a close consistency with chow mein and low mein noodles. I just don’t use the flavor packets and only cook them for a couple of minutes.