Ingredients
Method
- Follow these easy steps to create Sweet & Spicy Garlic Noodle Stir-Fry.
- Boil water in a large pot. Add noodles and cook according to package instructions. Drain and set aside.
- Heat vegetable oil in a large frying pan or wok over medium-high heat.
- Add minced garlic to the pan and sauté for about 30 seconds until fragrant; do not burn it.
- Toss in the sliced bell peppers, broccoli florets, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender yet still crisp.
- In a small bowl, mix together soy sauce, sweet chili sauce, sriracha, sesame oil, rice vinegar, and sugar, if desired.
- Add the cooked noodles to the pan with the vegetables. Pour the sauce mixture over the noodles and toss everything together until well combined.
- Add chopped green onions and stir-fry for another minute to heat through.
- Remove from heat, garnish with sesame seeds, and serve hot.
Nutrition
Notes
Ingredient Swap: I often use honey or maple syrup instead of sugar for a more complex sweetness that melds beautifully with the spicy sriracha.
Storage Tip: This dish keeps well in the fridge for up to 3 days, but I always store the noodles and veggies separately from the sauce to prevent sogginess.
Make-
Ahead Advice: I prep all my vegetables and mix the sauce the night before, so a quick weeknight dinner comes together in the time it takes to boil noodles.
Common Mistake: The garlic can burn in a flash.
I add it just before the vegetables and keep them moving constantly for that perfect fragrant base without bitterness.
Serving Suggestion: I love topping my bowl with a soft-boiled egg or some crispy baked tofu for a complete, satisfying meal.
Equipment Note: If you don't have a wok, a large, heavy skillet works perfectly.
Just make sure it's very hot before you add the oil for a good stir-fry sear.