Go Back
- 200g rice noodles - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 1 cup baby spinach - 4 cloves garlic, minced - 1-inch piece of ginger, grated Rice noodles are the base of this dish. They cook fast and soak up flavors well. Fresh vegetables add color and crunch. I love using red bell pepper for sweetness and snap peas for their crispness. Baby spinach wilts nicely, making it a great addition. Aromatics like garlic and ginger bring bold flavor, making this stir-fry pop. - 3 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 2 tablespoons vegetable oil - 1 teaspoon chili flakes (optional) - Salt and pepper to taste Soy sauce adds umami depth to the dish. I prefer low-sodium for better control over saltiness. Sesame oil gives a nutty flavor that enhances the stir-fry. Vegetable oil is perfect for cooking at high heat without burning. If you like a little heat, add chili flakes. Season with salt and pepper to balance flavors. First, cook the rice noodles by following the package instructions. Usually, you need to boil water and add the noodles. Cook them until they are just tender. This often takes about 3-5 minutes. Once done, drain the noodles in a colander. To keep them from sticking, toss the noodles with a little vegetable oil. This simple step makes a big difference. Next, heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Make sure the oil is hot but not smoking. Add 4 cloves of minced garlic and 1-inch grated ginger to the wok. Sauté the garlic and ginger for about 30 seconds until they smell great. This adds a strong flavor to your dish. Now it's time to add the fun stuff! Toss in 1 sliced red bell pepper and 1 cup of trimmed snap peas. Stir-fry these vegetables for about 2-3 minutes. You want them to be bright and a bit tender but still crisp. Then, add the cooked rice noodles and 1 cup of baby spinach to the skillet. Pour in 3 tablespoons of low-sodium soy sauce and 1 tablespoon of sesame oil. Gently toss everything together, making sure to coat the noodles and veggies well. Cook for another 2-3 minutes until everything is warm. If you like some heat, sprinkle in 1 teaspoon of chili flakes. Finally, season with salt and pepper to taste, and mix well before removing from heat. To make a great stir-fry, focus on cooking your veggies right. Cut them into small, even pieces. This helps them cook quickly and evenly. Start with the tougher veggies, like bell peppers and snap peas. Cook them for about two to three minutes until they are bright and slightly tender. Next, taste as you go. You can adjust the seasoning to suit your taste. Add more soy sauce if you like it saltier. If you want heat, sprinkle in some chili flakes. Always remember to season at the end. This way, you control the flavor best. Cooking noodles can be tricky. To avoid overcooking, follow the package instructions closely. Drain them right when they are done and rinse with cool water. This stops the cooking process and keeps them firm. Toss them with a little vegetable oil. This helps prevent sticking later. If you have leftover noodles, store them in an airtight container. They will last a few days in the fridge. You can quickly reuse them in soups or salads. Just add a splash of water and reheat them gently in a pan. They will taste fresh again! {{image_2}} You can add protein to the Minute Garlic Ginger Noodle Stir-Fry. Chicken, shrimp, or tofu all work well. For chicken, use bite-sized pieces. Cook them first until golden, then set aside. For shrimp, peel and devein them. Add them after the garlic and ginger for fresh flavor. If you prefer tofu, use firm tofu. Cut it into cubes, then fry until crispy. Each option adds a different taste and texture to your dish. Feel free to swap out vegetables in this stir-fry. Broccoli, carrots, or zucchini are great choices. Cut broccoli into small florets for even cooking. Thinly slice carrots for quick stir-frying. Zucchini adds a nice bite, so keep it thin. You can mix and match any veggies you like. This flexibility keeps the dish exciting and colorful. For extra flavor, consider adding sauces or spices. A splash of hoisin sauce gives sweetness. You can also try oyster sauce for depth. For heat, add more chili flakes or a drizzle of sriracha. Fresh herbs like cilantro or basil add brightness. Experiment with these options to make the dish your own. To keep your Minute Garlic Ginger Noodle Stir-Fry fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This keeps the flavors locked in and helps prevent spoilage. Your stir-fry will stay good for up to three days. If you want to keep it longer, consider freezing it. Just make sure to use a freezer-safe container. When it's time to enjoy your leftovers, avoid the microwave if you can. The microwave can make the noodles mushy. Instead, heat a pan over medium heat. Add a splash of water or vegetable oil to help revive the stir-fry. Stir gently until it's heated through. This method keeps the texture nice and the flavors bright. If you use the microwave, cover the bowl with a damp paper towel. This will help keep some moisture in. To make this dish vegetarian, swap out any meat. Here are some ideas for substitutes: - Use tofu or tempeh for protein. - Add more vegetables like broccoli or carrots. - Ensure your soy sauce is plant-based. These changes keep the dish tasty and filling. Yes, you can prepare this dish in advance. Here are some tips: - Cook the noodles and store them separately. - Chop vegetables and keep them in the fridge. - Stir-fry everything just before serving. This method ensures the meal stays fresh and delicious. Pair this stir-fry with these tasty sides: - Spring rolls for a crunchy bite. - A light salad for freshness. - Steamed dumplings for a hearty option. These sides complement the flavors well and create a full meal. You can create a delicious Garlic Ginger Noodle Stir-Fry using rice noodles, fresh veggies, and simple seasonings. First, cook the noodles and stir-fry the vegetables with garlic and ginger. Combine everything with soy sauce and sesame oil for flavor. Remember to store leftovers properly and reheat them to keep their taste and texture. With these tips, you can easily enjoy a tasty and flexible dish. Mix in proteins or try different veggies to suit your taste. Now, you are ready to make this meal your own!

Minute Garlic Ginger Noodle Stir-Fry

Whip up a delicious Minute Garlic Ginger Noodle Stir-Fry in just 20 minutes! This easy recipe combines rice noodles with fragrant garlic and ginger, vibrant veggies, and a savory sauce for a meal that's full of flavor. Perfect for a quick lunch or dinner, it's healthy and satisfying. Click through for the full recipe and make your weeknight meals amazing!
Print Recipe Pin Recipe

Ingredients
  

200g rice noodles

2 tablespoons vegetable oil

4 cloves garlic, minced

1-inch piece of ginger, grated

1 red bell pepper, sliced

1 cup snap peas, trimmed

1 cup baby spinach

3 tablespoons soy sauce (low sodium)

1 tablespoon sesame oil

1 teaspoon chili flakes (optional)

Salt and pepper to taste

Chopped green onions and sesame seeds for garnish

Instructions
 

Cook the Noodles: Begin by cooking the rice noodles according to the package instructions. Drain and set aside, tossing them with a little vegetable oil to prevent sticking.

    Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat.

      Sauté Aromatics: Add the minced garlic and grated ginger to the hot oil, stir-frying for about 30 seconds until fragrant.

        Add Vegetables: Incorporate the sliced red bell pepper and snap peas into the pan. Stir-fry for about 2-3 minutes until vibrant and slightly tender.

          Combine with Noodles: Add the cooked rice noodles and baby spinach to the skillet. Pour in the soy sauce and sesame oil, tossing everything together gently to combine and warm through. Cook for another 2-3 minutes.

            Season to Taste: Sprinkle with chili flakes (if using), and season with salt and pepper to taste. Mix well and remove from heat.

              Serve: Plate the stir-fry in bowls, garnishing with chopped green onions and sesame seeds.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2