Sweet & Spicy Garlic Noodle Stir-Fry is one of my favorite quick meals when I’m craving something bold, satisfying, and full of flavor. With a delicious mix of sweet, savory, and spicy notes, paired with perfectly cooked noodles and vibrant veggies, this dish hits all the right spots. It’s easy enough for a weeknight dinner and tasty enough to rival any takeout.
Why You’ll Love This Recipe
I love how this stir-fry packs so much flavor with so little effort. The garlic-forward sauce has just the right balance of sweetness and heat, coating every strand of noodle and veggie perfectly. It’s endlessly customizable—I can toss in any vegetables or proteins I have on hand—and it comes together in under 30 minutes. Plus, it’s perfect for meatless meals or can be bulked up with tofu, chicken, or shrimp.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Noodles (rice noodles, ramen, or spaghetti work great)
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Garlic (lots of it)
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Soy sauce
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Brown sugar or honey
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Chili flakes or sriracha
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Rice vinegar or lime juice
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Sesame oil
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Neutral oil (for stir-frying)
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Bell peppers
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Carrots
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Green onions
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Optional add-ins: tofu, cooked chicken, shrimp, broccoli, snap peas, mushrooms
Directions
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I cook the noodles according to package instructions, then drain and set them aside.
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While the noodles cook, I heat some oil in a large pan or wok over medium heat.
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I sauté the garlic until fragrant—usually just about 30 seconds—being careful not to let it burn.
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Then, I add the sliced vegetables and stir-fry for 3–5 minutes until they’re just tender but still crisp.
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In a small bowl, I whisk together soy sauce, brown sugar, chili flakes, rice vinegar, and sesame oil.
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I add the cooked noodles and sauce to the pan, tossing everything together until well combined and heated through.
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I finish it off with chopped green onions and an extra drizzle of chili sauce if I want more heat.
Servings and timing
This recipe serves 3–4 people.
Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: 20–25 minutes
Variations
Sometimes I swap the noodles for zucchini noodles or soba noodles for a lighter or nuttier variation. I also like adding a scrambled egg or cubed tofu for extra protein. If I’m in the mood for meat, I toss in some grilled chicken or shrimp. A splash of peanut butter in the sauce gives it a Thai-inspired twist I really enjoy.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I like to add a splash of water or soy sauce and warm it over the stove or in the microwave until heated through. It tastes just as good—sometimes even better—the next day.
FAQs
What type of noodles work best for this stir-fry?
I usually use rice noodles or ramen, but spaghetti or soba noodles work just as well. The key is to not overcook them so they don’t get mushy in the stir-fry.
How spicy is this dish?
The spice level is totally up to me. I control it by adjusting the amount of chili flakes or sriracha. I usually start small and add more to taste.
Can I make this dish gluten-free?
Yes, I just use tamari or a gluten-free soy sauce and make sure the noodles are also gluten-free.
What vegetables can I add?
Pretty much anything I have in the fridge—broccoli, snap peas, mushrooms, baby corn, spinach—all work great in this stir-fry.
Can I make it ahead of time?
Yes, I often prep the sauce and chop the veggies ahead of time. The dish comes together so quickly once everything is ready.
Conclusion
Sweet & Spicy Garlic Noodle Stir-Fry is my go-to when I want something fast, flavorful, and flexible. It’s perfect for cleaning out the fridge, curbing takeout cravings, or impressing guests with minimal effort. I love how every bite delivers a perfect mix of garlic, heat, and sweetness—it’s comfort food with a kick, and I keep coming back to it week after week.
PrintSweet & Spicy Garlic Noodle Stir-Fry
Sweet & Spicy Garlic Noodle Stir-Fry is a quick and flavorful dish made with noodles, garlic, soy sauce, and fresh vegetables. Packed with sweet, spicy, and savory notes, it’s an easy weeknight dinner that’s endlessly customizable and better than takeout.
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Total Time: 20–25 minutes
- Yield: 3–4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
- 8 oz noodles (rice noodles, ramen, or spaghetti)
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar or honey
- ½–1 teaspoon chili flakes or 1 tablespoon sriracha
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon sesame oil
- 1 tablespoon neutral oil (for stir-frying)
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 green onions, chopped
- Optional add-ins: tofu, cooked chicken, shrimp, broccoli, snap peas, mushrooms
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Heat neutral oil in a large pan or wok over medium heat. Sauté garlic for 30 seconds until fragrant.
- Add sliced vegetables and stir-fry for 3–5 minutes until just tender.
- In a bowl, whisk together soy sauce, brown sugar, chili flakes, vinegar, and sesame oil.
- Add noodles and sauce to the pan. Toss to combine and heat through.
- Top with chopped green onions and more chili sauce if desired. Serve hot.
Notes
- Swap in zucchini noodles or soba noodles for variation.
- Add scrambled egg, tofu, or cooked meat for more protein.
- Stir in a spoonful of peanut butter for a Thai twist.
- Prep sauce and chop veggies ahead to save time.
- Reheat with a splash of water or soy sauce for best texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
